So over the past hour, the boiler has started working, YAY! But Kevin Martin lost his curling game to John Morris, boo. I was rooting for Martin because he’s been solid for the past 10 plus years but I guess it’s time for a change. If you have no idea who those two are, I’m not surprised. I’m a curling junkie so I was watching the Roar of the Rings as I was typing my Mincemeat Tarts post and now John Morris will play Brad Jacobs tomorrow for the honour to represent Canada at the Sochi Olympic Games this winter. He’s still from Alberta so I’m on Team Morris now!
Anyway, back to pecan tarts. These are the Farmer Sr.’s fave but he’s a type II diabetic which can pose a small problem when it comes to nom-nom-noming desserts. He doesn’t take insulin either, he uses his diet to regulate his blood sugars so he has to watch what he eats. Enter his stellar daughter-in-law, me! I made these pecan tarts with stevia so he’s able to eat an extra one without a monster spike. Boom!
Remember the Berry Pie post from this summer? It had my Grandma’s pie crust posted in it and I used it to make a smaller batch today since I forgot I was almost out of lard.
I shrunk the recipe and it made me enough for 11 tart shells to make these with. I started out by cutting the Tenderflake into the flour, salt and baking powder with a fork. Then I beat an egg and set half aside for the tart filling (I only needed a half for the crust), added the vinegar and poured it into the flour mix. I got some ice water and added that to the flour mixture until it was just wet enough to ball up on the counter and roll out.
I got out the Farmer’s Heineken cup and used it as a form for the tart shells. It was the perfect size – I knew it was good for more than just holding beer.
I laid the pastry circles across the bottom of a muffin tin and then put another tin on top of it and baked in 350F oven for 5 minutes to get them firm enough to stand on a cookie sheet by themselves.
Once they came out of the oven with some shape and firmness, I put them onto a cookie sheet and started mixing my filling.
Start with the half egg left from the pastry mixture, add two more and beat lightly. Add the Stevia, flour, PURE maple syrup, melted butter, and PURE vanilla extract. Beat with a whisk until it’s somewhat blended together and add the pecan pieces.
Pour them into the tart shells and put in a 350F oven for 35-40 minutes.
Once they’re out, package them up and give them away! Remember to pay it forward this holiday season because love is what Christmas is all about.
One container for Papa, one for the Farmer Sr. I hope they love them, they sure looked good!
Grandma’s Pie Crust (recipe for one crust)
1 cup flour
1/4 cup lard (I use Tenderflake)
1/8 tsp salt
1/4 tsp baking powder
1/2 egg, beaten (use the other half in the pecan tart filling)
1 tsp vinegar
Stevia Pecan Tarts
3 eggs, beaten (it’s okay to add the half from the pastry crust here too)
1/8 cup Stevia
1 tbsp coconut flour
1/2 cup PURE maple syrup
2 tbsp melted butter
1 tsp PURE vanilla extract
1 cup pecan halves
Remember to share with your friends, I have links to Facebook, Pinterest and Twitter below and the recipes always go up on our Facebook page. Merry Christmas and enjoy the tart recipes! Kim.