So, you’re having a party coming soon and you have no clue what to serve everyone? Well, that’s the predicament I was in. I wanted something that was finger friendly, but showed I put some work into it at the same time. A little tartlet was exactly what I had in mind!
The ground beef can be subbed out for pretty much any type of meat – I just have a bunch on hand that I need to use, so that’s what went in. I think this would be fantastic with an Asian style ground pork also.
If you’ve never used (or rarely) use cumin, I don’t know what you’re waiting for! Seriously, the flavor this stuff gives off is bar none. It gives a fantastic savory flavor, really deepens the richness of meats, and combined with the acidicness of the mustard and onions – it’s perfect! The mushrooms just give you a better bang for your buck, adding both umami flavor and a meaty texture to the dish, nobody will really know that you used them 🙂
Broiling these in the oven before I took them out really added some color to the cheese. Garnish with some sping onion, and you have a very colorful, very delicious appetizer on your hands – I’m sure everyone will love them (low carb or not)!
If you add your own twists, or not, shout out and let me know how they turn out! I always love hearing feedback from everyone that visits!
Yields 11 Taco Tartlets
- 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
- 1/3 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
1. Mix together 1 Cup Blanched Almond Flour, 3 Tbsp. Coconut Flour, 1 tsp. Xanthan Gum, and 1/4 tsp. Salt to make the base of your pastry.
2. Add your spices to the flours (you’re welcome to change the spices to whatever you’d like here): 1 tsp. Oregano, 1/4 tsp. Cayenne Pepper, and 1/4 tsp. Paprika.
3. Add all dry ingredients into a food processor. Cut up 5 Tbsp. Cold Butter into small cubes and add them to the food processor also.
4. Pulse together the mixture, slowly adding 1 Tbsp. Ice Water to the mixture until a crumbly, yet solid dough forms.
5. Wrap the dough in plastic wrap and store in the freezer for 10 minutes.
6. Remove the dough from the freezer and lay on to a Silpat.
7. Add a second silpat on top of the dough. I use this set of silpats that comes in a pack of 3 – they’re fantastic!
8. Roll the dough out using a rolling pin until something square in shape comes out.
9. Using a cup or a cookie cutter, create circles in the dough. Repeat this process until you use all the dough.
10. Place the circular pastry into a whoopie pan. Set these aside.
11. Preheat your oven to 325F. Begin prepping all your vegetables: Slice 80g Mushroom, and 3 Stalks of Spring Onion.
12. Bring 1 Tbsp. Olive Oil to a hot temperature in a pan.
13. Saute Garlic and Spring Onions in the pan until cooked.
14. Add all ground beef to the pan, searing it, and add all dry spices (including Worcestershire). 1 tsp. Cumin, 1 tsp. Salt, 1 tsp. Worcestershire, 1/2 tsp. Pepper and 1/4 tsp. Cinnamon.
15. Once cooked through, add mushrooms. Stir them in well.
16. Once mushrooms are slightly cooked, add tomato paste and mustard – stir this in well.
17. Spoon beef mixture evenly between all of the pastry. Add cheese to the top to your liking.
18. Bake for 20-25 minutes and then broil the top for 3-5 minutes depending on your oven.
19. Let cool completely and serve!
Makes 11 total taco tartlets. Per tartlet, they will have 240 Calories, 20.52g Fats, 3.12g Net Carbs, and 10.2g Protein.
|Low Carb Taco Tartlets||Calories||Fats(g)||Carbs(g)||Fiber(g)||Net Carbs(g)||Protein(g)|
|1 cup blanched almond flour||640||56||24||12||12||24|
|3 tablespoons coconut flour||75||4.5||12||9||3||3|
|5 tablespoons butter||509||57.59||0.04||0||0.04||0.6|
|1 teaspoon xanthan gum||10||0||2.31||2.31||0||0|
|1 teaspoon oregano||5||0.08||1.24||0.08||1.16||0.16|
|¼ teaspoon paprika||2||0.07||0.31||0.2||0.11||0.08|
|¼ teaspoon cayenne||1||0.08||0.25||0.1||0.15||0.05|
|1/3 cup cheese||151||12.42||1.15||0||1.15||8.53|
|400 g ground beef||1016||80||0||0||0||68.68|
|80 g mushroom||18||0.27||2.61||0.8||1.81||2.47|
|3 stalks green onion||24||0.14||5.5||1.9||3.6||1.37|
|2 tablespoons tomato paste||26||0.15||6.05||1.3||4.75||1.38|
|1 tablespoon olive oil||119||13.5||0||0||0||0|
|2 teaspoons yellow mustard||6||0.33||0.58||0.4||0.18||0.37|
|2 teaspoons garlic||21||0.05||4.51||0.6||3.91||1.03|
|1 teaspoon cumin||8||0.47||0.93||0.2||0.73||0.37|
|½ teaspoon pepper||3||0.04||0.74||0.3||0.44||0.12|
|1 teaspoon Worcestershire||4||0||1.09||0||1.09||0|
|¼ teaspoon cinnamon||2||0.01||0.52||0.3||0.22||0.03|