Tartelette au Sucre (Refined-Sugar Free Tarts)

 

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Looking for a refined-sugar free mini Paleo treat? Try these Paleo Tarts! Personal-size treats make portion control easy & this lifestyle sustainable!

 

I fell down the Paleo treat rabbit hole recently. A lot of them are still sugar-free in my household, but this one does have a little bit of sweetener in it. It’s probably my favorite Paleo dessert I’ve ever come up with on the fly. I was jonesing for some sugar pie, a French Canadian dessert that is literally sugar sauce in a pie crust.

 

Growing up, I spent time in Montreal visiting family every summer. We would always grab some tarte au sucre (essentially, sugar pie) always a meal of BBQ and fries. For some reason, BBQ is kind of a big deal up there. I mean, why wouldn’t it be? It’s friggin’ delicious.

 

“Sugar Pie” sounds like the least Paleo food in the world, but I’m not one to ignore an incessant craving. The crust is made from sweet potato flour which adds sweetness without adding a lot of sweetener. In fact, there’s only a few tablespoons of raw honey or coconut sugar in this recipe!

 

You’ll be able to stop at just one because they are nice and rich. The filling is thick, sweet and interestingly also made from sweet potato and coconut milk! Hey, real food treats are what I’m about!

 

Don’t be intimidated by the long-ish looking recipe by the way. It’s incredibly easy to put together!

 

 

Paleo Tartelette au Sucre (“Sugar Pie”) 

makes 5 tartelettes | 20 minutes

Ginger Graham Crust

1 T raw honey (for AIP) or coconut sugar

1 tsp grated fresh ginger

1/8 tsp fine sea salt

¼ c + 1 T sweet potato flour

1 T + 2 tsp tapioca starch

3 T coconut oil, melted

1. Line a muffin pan with 5 silicon muffin liners. Preheat oven to 350 degrees.

2. Combine coconut sugar (or honey), sweet potato flour, tapioca starch and salt in a mixing bowl. Stir in ginger and melted coconut oil and mix well until fully combined and a moist flour forms.Press about 1 T flour into muffin cups creating a shallow “bowl”. Make sure the bottom and sides are even thickness to ensure proper/even baking.

3. Bake on 2nd lowest rack for 9 minutes until lightly golden brown. Make sure not to let it bake too long or they will crumble.Remove liners from pan (but not the crusts from the liners yet!). Set aside to cool while you prepare the pie filling below.

Sucre Filling

2 T cold water

2 T raw honey (for AIP) or coconut sugar

1 T coconut oil

¼ cup well-mashed sweet potato (orange variety)

2 T coconut cream (from top of coconut milk can), divided

Whipped coconut cream (optional)

1. In a small saucepan, bring water and coconut sugar/honey to a low boil. Let bubble for 2 minutes while whisking continuously.Now stir in coconut oil or ghee and only 1 T coconut cream and return to a low boil. Tilt pan towards you and continue to whisk until the mixture thickens to a melted caramel thickness (1-2 minutes).

2. Add in the mashed sweet potato and whisk vigorously to emulsify. There should be no clumps.Remove from heat and whisk in remaining 1 T coconut cream until smooth.

Assembly

  1. Place 1 T pie filling into cooked crusts and smooth it down with back of a spoon. Leave a little crust perimeter.
  2. Freeze for 30 minutes in the silicone liners. Remove from freezer and serve with fresh whipped coconut cream, if desired.

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