Cranberry Tarts
Ingredients:
Tart Shells:
2 cups almond flour
3 Tbsp melted butter
pinch of salt
Filling:
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
Directions:
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 degrees.
Bake 30 to 35 minutes until bubbly.
Let the mini tarts cool on a rack.
Serve with whipped cream.
