These mini cranberry walnut tarts are a great flavour combination of tart, sweet with a crunch. A buttery coconut flour pastry makes these tarts low carb and gluten free.
Enjoy these low carb cranberry walnut tarts as a light dessert or part of a holiday buffet. At only 1g net carb each you can enjoy a couple!
How to make cranberry walnut tarts
The pastry for this mini cranberry walnut tarts is made with coconut flour. It's a buttery pastry as I add an egg to the mixture.
I prefer to use a silicone mini muffin tin as I find that it's easier to remove the tartlets once they are cold. If you want to make larger tartlets with a regular muffin tin, ensure that you grease the case first with butter or an oil spray.
The filling is a simple mixture of cranberries cooked in a low carb brown sweetener. The brown sweetener adds an extra flavour, but you could use any other low carb sweetener. I add xanthan gum to thicken the filling. If you don't have xanthan gum, ground chia seeds will work. Or simply try the filling without a thickener.
Recipe Tips & Suggestions
Try adding other spices to the filling. All spice, nutmeg and ginger will all work.
The walnuts could be substituted with pecans.
Add small sugar free chocolate chips to the cranberry filling
Any left over filling can be enjoyed with Greek yogurt for breakfast.
More low carb sweet treats
Cranberry Walnut Tarts
Ingredients
Pastry
- ½ cup coconut flour
- ½ cup butter
- ½ cup monk fruit sweetener or other low carb sweetener
- 1 teaspoon vanilla extract
- 1 medium egg
Filling
- 3 oz cranberries fresh
- 5 tablespoons brown monkfruit or other low carb brown sweetener
- 1 teaspoon cinnamon
- ½ cup water
- ¼ teaspoon xathan gum
- 4 oz walnuts chopped
Instructions
Make the Pastry
- Place the pastry ingredients in a food processor and blend until smooth and a dough appears.
- Remove the dough and shape into a ball. Cover with parchment paper and place in the fridge for 30 minutes to chill.
Make the Filling
- In a small saucepan, add the water, cranberries, brown sweetener and cinnamon. Bring to the boil and simmer for 2-3 minutes until the cranberries are soft.
- Add the xanthan gum, stir well and cook for a further minute. You want to see the sauce thicken slightly (it will thicken more once cool).
- Remove the cranberry mixture from the heat and set aside to cool.
- Stir in the chopped walnuts.
Assemble
- Preheat the oven to 190C/375F degrees.
- Remove the pastry from the fridge and roll into 20 balls
- Place them in a mini muffin tin (you will need to do 2 batches as most mini muffin tins have 16 spaces)
- Press the pastry balls into the muffin tin making sure that there is a large “well” in the middle and spread the edges out.
- Spoon in the cranberry walnut filling.
- Bake for 20-25 minutes until the tart edges are golden.
- Set aside to cool before removing from the tin.
Notes
Nutrition
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