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Reyan Khalil Naim Posted on Very satisfying!
Very satisfying!
Ingredients:
Crust:
100 g Almond flour
30 g Coconut flour
½ tsp Xanthan gum
½ tsp Baking powder
3 pinches Salt
90 g ButterFirst cut it into cubes then freeze for couple of minutes ( must be very cold)
2 tbsp Ice water
Filling
¾ cup Butter
¾ cup Sweetener
1 tbsp Liquid stevia
2 tsp Vanilla extract or maple extract
½ tsp Salt
3 Eggs
1.50 cups Pecan or 1 cup
Directions:
Crust
1
Mix all ingredients together, then knead in the butter and the ice water and form a dough. You can either use your hands or food processor, it has to be done quickly otherwise it will not work. Wrap and freeze for 30 minutes or at least 1 hour in the fridge.
Get the dough out of the fridge and roll it between two sheets of parchment paper, make sure to roll it a couple of inches bigger than the tin. Remove the top paper, place the dish upside down and flip both together. Roll the top edge inward ,
Bake for 10 minutes
Filling
2
Melt the butter and sweetener together, whisk in vanilla and salt.
Let it cool then whisk in the eggs.
Cut some of the pecans into small pieces and add it to the crust, then pour the liquid and place the rest of the pecans on top.
Bake for about 40-50 minutes at oven temperature 160c, or until the top is mostly set but the middle still jiggles slightly when shaken. Refrigerate for about 1 hour before serving,
Result
3
Ingredients
Crust:
100 g Almond flour
30 g Coconut flour
½ tsp Xanthan gum
½ tsp Baking powder
3 pinches Salt
90 g ButterFirst cut it into cubes then freeze for couple of minutes ( must be very cold)
2 tbsp Ice water
Filling
¾ cup Butter
¾ cup Sweetener
1 tbsp Liquid stevia
2 tsp Vanilla extract or maple extract
½ tsp Salt
3 Eggs
1.50 cups Pecan or 1 cup
Directions
Crust
1
Mix all ingredients together, then knead in the butter and the ice water and form a dough. You can either use your hands or food processor, it has to be done quickly otherwise it will not work. Wrap and freeze for 30 minutes or at least 1 hour in the fridge.
Get the dough out of the fridge and roll it between two sheets of parchment paper, make sure to roll it a couple of inches bigger than the tin. Remove the top paper, place the dish upside down and flip both together. Roll the top edge inward ,
Bake for 10 minutes
Filling
2
Melt the butter and sweetener together, whisk in vanilla and salt.
Let it cool then whisk in the eggs.
Cut some of the pecans into small pieces and add it to the crust, then pour the liquid and place the rest of the pecans on top.
Bake for about 40-50 minutes at oven temperature 160c, or until the top is mostly set but the middle still jiggles slightly when shaken. Refrigerate for about 1 hour before serving,
Result
3