- 6 tbsp white rice flour
- 2 tbsp cashew butter
- 2 tbsp maple syrup
- 1 tsp pure vanilla extract
- 1/16 tsp salt
- Preheat oven to 350F. Oil a 6-cup muffin pan and set aside.
- Process all crust ingredients in a food processor until the mixture begins to form a ball (note if the mixture is too runny, add a bit more flour, if too dry, add a bit more maple syrup. It should be very very soft and pliable but not sticky — so you can form it easily into a ball with your hands). Form the mixture into a ball and knead briefly. Divide into 5-6 parts (you can make 6 shorter cups or 5 taller ones — like mine). Place the dough inside each muffin cup and form into a crust along the base and walls with your fingers. Sprinkle the base evenly with the crushed pecan pieces or raisins (in filling ingredients). Set aside.
- Place all remaining filling ingredients in a small blender (I used my magic bullet) and process until smooth. Warm the mixture slightly by transferring it into a glass cup and placing the glass cup into a bowl half-filled with very hot water. Let the mixture warm up for a few minutes, then give it a stir.** Once gently warmed, divide this mixture between the cups (pouring it over the pecans / raisins). (Note: it will be very liquid at this stage — that is normal. It will set as it bakes).
- Bake in a preheated oven for 30-35 minutes. Cool thoroughly to set before (ideally overnight or at least a few hours, or enjoy carefully after cooling for a bit if you prefer them warm and gooey — just be careful, that filling will be HOT!). Enjoy!
*Note: it’s very important to chill the can first ahead of time, ideally overnight, so that the white cream layer separates from the water in the can. You only want to scoop out that firm white layer of cream, and leave all the water behind for other uses (or discard). I also recommend using Thai Kitchen full fat coconut milk here — I’ve had the best results with it for these types of recipes.
**The reason for gently warming up the mixture at this stage is that sometimes if it’s too cold it can bake differently as a result, creating a sort of milky / creamy filling that’s different to the texture and look of a butter tart.