You Will Need:
For the Tart:
4 Tablespoons Softened Butter
1/4 Cup Pumpkin Puree
For the Praline Topping:
1/2 Cup Chopped Nuts of Choice - Pecans, Walnuts, etc,
1 - 2 Tablespoons Sweetener - We use Erythritol and Monk Fruit
2-3 Tablespoons Sugar Free Maple Syrup
Optional White Chocolate Chip Drizzle
Note: This recipe calls for individual tart pans. If you do not have individual tart pans a 6" pan will work well.
Preheat Oven to 350 degrees.
Mix together the Kookie Mix, Butter and 1/4 cup Pumpkin. Place 2 cookie scoops into each tart pan and gently press to sides to fill the entire tart pan. If you do not have a cookie scoop, divide dough evenly between 6 individual tart pans or place in one 6" baking pan.
Mix together Topping ingredients and top each Tart evenly. Use sweetener to taste. Start with 2 Tablespoons of Syrup to form a sticky Praline Topping. Add Syrup to desired consistency, it should be thick and sticky.
Bake Tarts 12-15 minutes. Remove and cool completely. Bake 20-22 minutes if using a 6" pan.
To top with White Chocolate Drizzle, place Sugar Free White Chocolate Chips in a plastic sandwich baggie and seal. Place bag in a cup filled with hot water. Once White Chocolate Chips have melted, gently knead the baggie to get out any lumps. Dry off baggie. Push melted White Chocolate into one corner at the bottom of the baggie and twist the top to form a Piping Bag. Cut off a small bit of the corner and gently drizzle the melted White Chocolate over each Tart.
4 Net Carbs Per Tart
Note: We used ChocZero Vanilla Maple Syrup and Sugar Free White Chocolate Chips..