These delicious Cranberry and Raspberry mini tarts are Kaufmann 1 friendly and waiting for you to make and share them! This recipe will yield 4 to 5 mini tarts.
2 cups almond flour
3 Tbsp melted butter
pinch of salt
10 oz bag frozen cranberries
10 oz bag frozen raspberries
2 Tbsp tapioca flour
Zest of 1 lemon
¾ cup granular Monk Fruit
¼ tsp kosher salt
½ cup chopped pecans
Preheat oven to 350°F.
Mix tart shell ingredients and distribute evenly in 4 mini tart pans.
Bake for 12 minutes. Remove from oven and let cool for a few minutes.
Meanwhile, in a large bowl, combine cranberries, raspberries, tapioca flour, lemon zest, monk fruit and salt.
Put a little bit of the chopped pecans into the bottom of each tart. Cover with tart filling.
Turn oven heat up to 400℉.
Bake 30 to 35 minutes until bubbly.
Let the mini tarts cool on a rack.
Serve with whipped cream.
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