These mini pies/tarts are so delicious, the filling takes on a pudding consistency, perfect if you have a sweet tooth!

For the blueberry filling makes 3 mini pies-
2 tbsp ghee
3 pints blueberries
1/2 cup maple sugar
1/3 cup tapioca flour

Make filling:
Heat ghee, maple sugar, and blueberries in a saucepan over medium heat for about 5 minutes until some blueberries start to open. Press down with a spatula to open some more up. Add Tapioca flour and stir consistently until it takes on a pudding consistency, see video below.
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Crust ingredients, makes enough for one large pie or 3 mini pies
1 cup of almond flour, blanched
2/3 cup of tapioca flour
2 tbsp of coconut flour
1/2 cup of GHEE
1 egg
1 tsp salt
1 tsp maple syrup

Make crust:
Throw your ingredients into a food processor, except for the egg. Pulse in the food processor. Then add in the egg until it creates a dough.
I took this dough and put it into my pie dish, and used a soft spatula and my hands to push the dough into the pan evenly and up the sides of the dish. You can also use parchment paper and roll the dough out if you prefer.
Gently pierce the dough with a fork. Bake 375 degrees until fully baked, maybe 20-25 minutes. Remove, set to the side and allow to cool.

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