Strawberry Toaster Pastry Tarts
Strawberry Toaster Pastry Tarts
Ingredients
For the dough:
- 2 cups finely ground almond flour
- 2 cups coconut flour
- 4 T powdered erythritol sweetener
- 2 t xanthan gum
- ½ t sea salt
- 3 oz unsalted grass-fed butter softened
- ½ cup warm water
For the filling:
- 1 cup mashed fresh strawberries
- 2 T powdered erythritol sweetener
- ½ t xanthan gum
For the icing:
- ½ cup powdered erythritol sweetener
- 1 T water
- Topping: Edible dried
- roses optional
Instructions
Make the pastry:
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
- In a bowl add the almond flour, coconut flour, erythritol sweetener, xanthan gum, and sea salt. Add the butter and warm water. Knead dough until a ball forms. Let it rest for 10 minutes.
Make the filling:
- In a saucepan, add the strawberries and erythritol sweetener and cook for 3 to 5 minutes, stirring, over medium heat, until thickened. Remove from the heat and let cool for 5 minutes. Add the xanthan gum and stir to combine.
- On a flat surface, between 2 sheets of parchment paper, roll the dough into a rectangle about ¼-inch thick. Cut the dough into 16 rectangles. Transfer 8 rectangles to the prepared baking sheets. Place the filling in the center of the dough rectangles and cover with the remaining 8 rectangles, sealing the edges by pressing with your fingertips and a fork.
- Bake for 20 to 24 minutes or until golden.
Make the icing:
- In a bowl, combine the powdered sweetener and the water. While they are warm, drizzle icing on the tarts and sprinkle with the edible dried roses, if using.
Nutrition
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