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Taco Tartlets

Taco Tartlets

Ingredients:

  • The Pastry
  • 1 Cup Blanched almond flour
  • 3 Tbsp. coconut flour
  • 5 Tbsp. Butter
  • 1/4 tsp. Salt
  • 1 tsp. Xanthan Gum
  • 1 tsp. Oregano
  • 1/4 tsp. Paprika
  • 1/4 tsp. Cayenne
  • 2 Tbsp. Ice Water

The Filling:

  • 1/3 Cup Cheddar Cheese
  • 400g Ground Beef
  • 80g Mushroom
  • 3 Stalks Spring Onion
  • 2 Tbsp. tomato paste
  • 1 Tbsp. Olive Oil
  • 2 tsp. yellow mustard
  • 2 tsp.Garlic
  • 1 tsp.Cumin
  • 1/2 tsp.Pepper
  • 1 tsp.Salt
  • 1 tsp.Worcester shire
  • 1/4 tsp.Cinnamon

Directions:

  • 1. Combine all the dry ingredients of the pastry and put them into a food processor.
  • 2. Chop cold butter into small squares and add it to your food processor also. Pulse the dough together until crumbly, adding1 Tbsp. ice water until pliable.
  • 3. Chill your dough in the freezer for 10 minutes.
  • 4. Roll the dough out between 2 silpats using a rolling pin. Cut out circles using a cookie cutter or a glass.
  • 5. Put the dough into your whoopie pan and preheat your oven to 325 F.
  • 6. Prep all the filling ingredients – chop spring onions, minced garlic, and sliced mushrooms.
  • 7. Saute onions and garlic in olive oil. Add ground beef to the mixture and sear it well – adding dry spices and Worcestershire.
  • 8. Add mushrooms and mix together. Then add tomato paste and mustard right before finishing.
  • 9. 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 of the oven.
  • 10. Let cool completely and remove the pastries.