Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 9 people
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
9
- 300grams plain flour
- 2tablespoons cornflour
- 2tablespoons sugar
- 1teaspoons vanilla extract
- 75grams peanut butter
- 1/2 cup maple syrup
- 1 1/2 cup pecans
- 1 cup coconut milk
- 1 cup brown sugar
- 100grams coconut oil, room temperature
Nutrition per serving
2660kJ / 634Cal
2660 Kilojoules or 634 Calories
31% of daily energy intake*
Protein
8.3grams
Fat
34.9grams
Carbs
70.3grams
Sugars
43.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Melt nut butter and vanilla in a medium saucepan over medium heat. Add brown sugar, maple syrup and milk and cook for 5 minutes or until sugar is dissolved. Add cornflour and whisk to combine. Continue to cook for a further 5 minutes or until mixture is bubbling and thickened. Set aside to cool.
Step 2 of 3
Meanwhile, to make the pastry, Preheat oven to 160°C and grease a 12-cup capacity muffin tin with extra nut butter. Add flour, sugar and coconut oil to the bowl of a food processor and process until mixture is grainy. Add water and pulse until pastry just comes together. Flour benchtop, then knead gently and roll out to 5mm thin. Cut 9 pastry circles slightly larger than muffin tray holes. Press circles into muffin holes.
Step 3 of 3
Fill pastry with half of the pecans, then add filling to just below the pastry rim. Press remaining pecans into filling and bake for 20 minutes or until pastry is golden. Allow tarts to cool in tray, then remove to serve. If desired, serve with coconut yoghurt or ice cream.
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