There’s a certain nostalgic charm that butter tarts evoke, especially when memories of my grandmother’s kitchen flood my mind. The aroma of caramelized sugar and the warmth of freshly baked pastries always brought comfort to our family gatherings. As I embarked on my journey toward a healthier lifestyle, I couldn’t resist reinventing this classic dessert. Infusing it with superfoods and nutrient-dense ingredients, I crafted these Nutty Quinoa Butter Tarts, topped with a luscious Maple Coconut Cream. They are not only delicious but also provide a wholesome twist that honors the original recipe.

Ingredients

For the Tart Shell:

  • 1 cup almond flour
  • 1/2 cup coconut oil, melted
  • 2 tablespoons maple syrup
  • 1/4 teaspoon sea salt
  • 1/4 cup ground flaxseed mixed with 1/2 cup water (flax egg)

For the Filling:

  • 1 cup cooked quinoa (cooled)
  • 1/2 cup maple syrup
  • 1/4 cup coconut sugar
  • 1/4 cup almond milk
  • 1/4 cup chopped pecans or walnuts
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon cinnamon (optional)

For the Maple Coconut Cream:

  • 1 can full-fat coconut milk, refrigerated overnight
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract

Instructions

Prepare the Flax Egg by mixing ground flaxseed with water in a small bowl and letting it sit for about 10 minutes until it thickens.

In a large mixing bowl, combine the almond flour, melted coconut oil, maple syrup, and sea salt. Mix until a dough forms.

Add the flax egg to the mixture and stir until well combined. If the dough is too crumbly, you can add a little more melted coconut oil.

Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with parchment paper.

Divide the dough evenly among the muffin cups, pressing it into the bottom and up the sides to form a tart shell. Prick the bottoms with a fork to prevent bubbling.

Bake the tart shells in the preheated oven for 10-12 minutes or until lightly golden. Remove from the oven and let them cool slightly.

While the tart shells are baking, prepare the filling. In a mixing bowl, combine the cooked quinoa, maple syrup, coconut sugar, almond milk, chopped nuts, vanilla extract, sea salt, and cinnamon (if using). Mix until fully combined.

Once the tart shells have cooled, fill each one with the quinoa filling, distributing it evenly.

Return the tarts to the oven and bake for an additional 15-20 minutes, or until the filling is set and has a slight jiggle.

While the tarts are baking, prepare the Maple Coconut Cream. Open the chilled coconut milk can and scoop out the solid cream into a mixing bowl, discarding the liquid.

Add the maple syrup and vanilla extract to the coconut cream. Using a hand mixer or whisk, whip the mixture until it becomes fluffy and creamy.

Once the tarts are done baking, remove them from the oven and let them cool completely before removing them from the muffin tin.

Serve the Nutty Quinoa Butter Tarts chilled or at room temperature, topped with a generous dollop of Maple Coconut Cream.

These tarts not only deliver a delightful sweet indulgence but also pack in protein, healthy fats, and fiber, making them a guilt-free treat that will impress everyone at your next gathering. Enjoy the sweet moments and the health benefits with every bite!