Prepping tart’s crust

- Preheat oven to 350 F
- Grease a muffin-baking dish. You can bake with or without muffin paper cups
- In a mixing bowl, blend blanched almond flour, salt and 1/2 tea spoon Yacón syrup
- In a separate bowl, whisk one pasture-raised egg and then add 2 teaspoon of melted coconut oil or grass-fed A2 butter
- Add the wet ingredients to the dry and knead with hands to make a dough
- Split the dough into 6-8 small balls
- Take two parchment papers and place the dough ball between the parchment paper. Roll the dough ball into a small round sheet.Repeat this with remaining dough balls
- Firmly place the round sheets into greased muffin bake-ware. Press them slightly.
- Brush tarts with some melted coconut oil or grass-fed A2 butter
- Bake tart crusts for 8-10 minutes
- Take the tarts out of oven and let them cool down a bit


Baking the chocolate- pecan tarts

- Preheat oven to 350 F
- In a microwave safe container melt the chocolate and 2 table spoon melted coconut oil or grass-fed A2 butter
- Add 1/2 to 1 cup Yacón syrup and taste for sweetness. Adjust sweetness as per taste
- Now in a separate small bowl whisk three large pasture-raised eggs
- Once the meted butter and chocolate mix is at room temperature whisk them with the eggs
- Add the pecans and fold them into the batter
- Take 1 - 1/2 table spoon of chocolate-pecan filling and add to each tart. Level the filling using back of the spoon
- Bake for 30-40 minutes, check for readiness using a toothpick
- Let them cool completely before serving. Store remaining in zip lock bags or glass container