This dessert looks fancy but is really easy. It also tastes decadent but has only 2 tablespoons of honey and 1 banana as the sweetener for 12 servings. This can be made in a 8” or 9” tart pan with removable bottom instead of individual tarts in a 12 cup muffin pan. Remember, all good things in moderation!
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1 cup almond meal (or may be called
almond flour and is the same thing. Bob’s Red Mill is a good brand.)
½ cup chopped pecans (chopped to 1/8 to
1/4” pieces in food processor or with a knife on cutting board)
¼ cup tapioca flour
½ teaspoon salt
½ cup organic ghee or butter (see recipe
for ghee)
2 Tablespoons honey
1 teaspoon vanilla extract
Lemon Filling:
1 medium banana, more greenish than ripe
Zest from 2 organic lemons
Juice from 1 lemon
6 Tablespoons ghee
1/8 teaspoon salt
1 – 2 Tablespoons honey, if a sweeter
filling is desired
Garnish:
1 small container Fresh Raspberries or
other fresh fruit such as a slice of peach or mandarin orange. A toasted whole
pecan or sliced almonds looks nice as well.
Directions
Preheat oven to 350 degrees. Prepare 12 muffin cups or
tart pan by lightly coating with ghee.
In medium bowl, add almond meal, pecans, tapioca flour
and salt. Add melted ghee, honey and vanilla and mix with large spoon until
blended. It should stick together but not be too wet.
Divide mixture into 12 muffin cups or transfer to tart
pan. Using tips of fingers, push dough
firmly into the bottom of the muffin cups and up the sides a bit – about ½
inch. If it sticks, moisten fingers with water.
Bake 12 - 15 minutes until edges are browned. Remove
and with the back of a round spoon or scooper or a wooden tart presser, press a
depression into the middle (they tend to puff up in the middle). Allow to cool.
When cool, carefully remove each tart shell from baking
pan and place on serving platter.
In bowl of food processor, add all filling ingredients
and process until smooth. Taste and add honey if more sweetness is desired.
Spoon filling into tart shells and refrigerate until
ready to serve.
Place garnish onto tarts and serve.
Recipe Note
Make Ahead:The tarts
could be made up to 24 hours ahead, covered with plastic wrap (don’t allow it
to touch and stick to the filling) and refrigerated. Add fruit just before
serving. These also freeze well.
