Skinny Mini Pecan Pies ♥

Here is a healthy version of the Thanksgiving Pecan Pie! ♥

Ingredients ♥

The Crust: 
The sweet version of our Super Simple Healthy Pastry Recipe
1/2 cup (60g) gluten free plain flour (you may also use regular plain flour for a non GF version)
1/2 cup (60g) buckwheat flour (you may also use whole wheat flour for a non GF version)
1/2 tsp baking powder 
3 tbsp milk of your choice (we used almond milk) 
1 tbsp (20g) butter, melted or 1 tbsp oil
2 tsp vanilla extract
2 tsp maple syrup
1 tbsp water

The Filling: 
1/2 cup (60g) chopped pecans 
3 tbsp natural maple syrup 
1/4 cup (50g) unrefined cane sugar 
1 egg 

To Make The Crust:
Mix all of your ingredients together until it forms a dough. 
Mix until just combined and wrap in cling wrap. 
Chill your wrapped dough in the fridge for 1 hour. 
Roll out your dough on a piece of baking paper (you shouldn't need extra flour as the dough is quite easy to work with, however, if you find it sticking add just a little bit of flour to your rolling surface) to about 2mm thickness. You want the dough to be quite thin so it crisps up perfectly! 
Place your dough into your tart shells (I cut my dough into small squares to make it easier to manage) and press into shape, cutting off any excess dough. 
Bake your tart shells in a preheated oven at 180C/355F for 3 minutes minutes to just start to crisp up the pastry.
To Make The Filling: 
Mix all of your ingredients together in a mixing bowl whilst your crusts are baking.
Once your crusts have finished their first bake, pour your filling mixture into the crusts and put them back in the oven to bake for another 10-12 minutes or until golden  

If you're finding that your crusts are cooking faster than your filling, cover them with foil.