Low Carb Taco Tartlets
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Low Carb Taco Tartlets
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Makes 11 total taco tartlets. Per tartlet, they will have 240 Calories, 20.52g Fats, 3.12g Net Carbs, and 10.2g Protein.
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Ingredients
The Pastry
- 1 cup blanched almond flour
- 3 tablespoons coconut flour
- 5 tablespoons butter
- ¼ teaspoon salt
- 1 teaspoon xanthan gum
- 1 teaspoon oregano
- ¼ teaspoon paprika
- ¼ teaspoon cayenne
- 2 tablespoons ice water
The Filling
- ⅓ cup cheese
- 400 g ground beef
- 80 g mushroom
- 3 stalks green onion
- 2 tablespoons tomato paste
- 1 tablespoon olive oil
- 2 teaspoons yellow mustard
- 2 teaspoons garlic
- 1 teaspoon cumin
- ½ teaspoon pepper
- 1 teaspoon salt
- 1 teaspoon Worcestershire
- ¼ teaspoon cinnamon
Instructions
- Combine all the dry ingredients of the pastry and put them into a food processor.
- Using cold butter, chop it up into small squares and add it to your food processor also. Pulse the dough together until crumbly, adding 1 Tbsp. ice water until the correct consistency.
- Chill your dough in the freezer for 10 minutes.
- Roll the dough out between 2 silpats using a rolling pin. Cut out circles using a cookie cutter or a glass.
- Put the dough into your whoopie pan and preheat your oven to 325F.
- Prep all the filling ingredients - chop spring onions, mince garlic, and slice mushrooms.
- Saute onions and garlic in olive oil. Add ground beef to the mixture and sear it well - adding dry spices and Worcestershire.
- Add mushrooms and mix together. Then add tomato paste and mustard right before finishing.
- Spoon ground beef mixture evenly into the pastry tartlets. Cover with cheese and bake for 20-25 minutes.
- Optional: Broil for 3-5 minutes before taking out the oven.
- Let cool completely and remove the pastries.
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