This may be my favorite recipe yet! I wanted something decadent and special for my family-of-four this year. I also wanted something the kids could have a hand in making. Tarts may seem complicated, but the truth is, if you can stir and pour you can make a tart...or at least this one. My kids said this is "better than ice cream" which is apparently the measuring stick in our house now.
I used two cookie cutters (one small and one large) that I bought for around two dollars. I let the kids pick out the hearts and let my oldest pay with cash so we had a little money lesson that day. I homeschool and love teaching opportunities that come with festivities. We went over fractions and measuring units while we were cooking, it was a great pre-Valentine's Day celebration.
I cook low-FODMAP and Paleo because my husband needed to recover from a FODMAP intolerance which was giving him gut issues, as well as eczema. We do not cook 100% low-FODMAP all the time because FODMAP foods are important for feeding gut bacteria.
I will be posting freebies on my website soon; there will be a list of FODMAP foods/shopping guide and an explanation of FODMAPs, so keep your eyes peeled for those! If you need more information on FODMAPs before I release those handouts, feel free to go to the contact page and email me.
Okay, lets get to the good stuff!
1 cup pecans
3 tablespoons butter, ghee, or coconut oil
1 tablespoon maple syrup
Pinch of salt
In a food processor pulse pecans to a coarse texture. Add butter, maple syrup and salt and pulse a few times until well combined; do not over-pulse or you will get pecan butter! Take your cookie cutters and place them on a baking sheet lined with parchment paper. Fill the cookie cutters with a ¼ inch pecan crust and pack down, we want a tight foundation for the caramel.
¼ cup maple syrup
4 tablespoons butter
⅛ teaspoon salt
¼ teaspoon vanilla
⅛ teaspoon baking soda
Place all the caramel ingredients, except for baking soda, in a small sauce pan. Measure out the baking soda and set it aside. Heat the ingredients over med-high bring to boil, stirring continuously. Watch this carefully! It will be good one minute, and burn the next. Once it has boiled for 4-5 minutes take it off the heat, whisk in the baking soda, and set aside.
4oz. dark chocolate chips
½ teaspoon vanilla
3 tablespoons maple syrup
3 large egg yolks
¾ cup coconut cream, solid
¼ cup full fat coconut milk
⅛ teaspoon salt
In a small sauce pan add all the ingredients, except the chocolate and vanilla. Place the chocolate and vanilla in a heat proof bowl with a sieve on top. Whisk all the ingredient in the sauce pan together then turn the heat on med-high. Whisk frequently until you see small bubbles form around the edge of the mixture in the pan. You do not want this mixture to boil. Once you see the bubbles, pour the milk mixture over the chocolate and vanilla using the sieve. The sieve will remove any clumps from the eggs. Mix the hot milk into the chocolate until everything is melted together. I like to use an immersion blender here to make sure the mixture is nice and smooth.
¼ inch thick crust layer on the bottom, tightly packed.
One thin layer of caramel
Top it off with ¾ inch of filling. This should almost be level with the cookie cutter.
Garnish the tarts however you please.
Place in the refrigerator for an hour or longer. You can make this in advance and keep them in an airtight container in the fridge, they also freeze well.
*Note- For a nut-free version you can sub sunflower seeds for pecans. I love the pecans because they are soft, but I have also made this with sunflower seeds and it is still very good. This recipe makes two large tarts.