These mini caramel pecan tarts have a grain-free and gluten-free crust and an easy no-bake caramel pecan filling!
Today over on My Baking Addiction, I’m sharing these gluten-free mini caramel pecan tarts. I spent over a week trying to get this recipe down. Grain-free crusts are a pain! I really wanted to make caramel apple tarts, but the caramel kept leaking through the crust. I tried chilling the crusts, using an egg white wash, pre-baking the crust and nothing worked. So I had to come up with a filling that didn’t require any baking and wasn’t runny.
I haven’t tried the caramel using coconut sugar but I’m pretty sure it’d work. I have tried making actual caramel (where you melt the sugar) with coconut sugar and that was a big fail, but probably because I fail at almost everything caramel related. This caramel recipe, however, couldn’t be any simpler. You mix everything together and simmer for 8 minutes. I’ve made it a few times and haven’t messed it up yet so I guess my success wasn’t just a fluke.
It’s important to let the caramel cool before pouring it over the crusts or else the crusts will just suck up the caramel sauce. And then you’ll want to cry, like the 13 times I failed at making mini tarts last week.
You can use any type of nuts in these tarts. I used pecans because it seemed right for Thanksgiving, but I did my practice batches with walnuts, because they’re so much cheaper here, and they were just as good!
If you don’t want to make these caramel pecan tarts in mini form, using a 9″ tart pan should work (though I haven’t tried it and can’t guarantee it). The beautiful thing about this recipe is that all you need to bake is the crust. Don’t screw up the caramel and you’ll be good!
I hope everyone has a great Thanksgiving! There’s worry of bird flu in poultry over here right now so my Thanksgiving will be turkey-less. I hope y’all feel thankful for your turkey.