Apple Tarts, Made with KetoCal 4:1

Ingredients (includes crust and filling):

11g        Coconut - dried, shredded - unsweetened
15g        KetoCal® 4:1 Powder - Nutricia North America
5g          Water
9g          Butter
23g        Apples, raw- peeled
15g        Cream, 40% - Heavy Whipping Cream
-            Pinch of Cinnamon (optional)

Crust:

6g          Butter
11g        Coconut - dried, shredded - unsweetened
15g        KetoCal® 4:1 - Nutricia North America
5g          Water

Instructions for Crust:

• Using a coffee grinder or a blender, grind the coconut for 5 seconds. 
• In a small bowl, combine the ground coconut and KetoCal together.
• Mix softened butter (4g), KetoCal and coconut together with the back of a small silicone spatula.  The mixture should look like fine breadcrumbs.
  Sprinkle the water over the mixture.  Stir with a fork to moisten, adding more water a few drops at a time as needed until the dough forms properly.
• Gather all dough pieces into a ball. 
• Place the dough in between 2 pieces of waxed paper and carefully roll out the dough and place it in a tartlet plate that has been sprayed with non-stick cooking spray.  Alternatively, you may press the dough into the tart pan with the back of a spoon or spatula.
• Dough will either make 1 - four inch tart, 2 - three inch tarts or 4 - two inch tarts.  
• Set aside and prepare apple filling. 

Note: A standard muffin pan well is equal to a 2 inch tart pan.

Apple Filling:

3g          Butter
23g        Apples, raw- peeled, chopped
15g        Cream, 40% - Heavy Whipping Cream
-            Pinch of Cinnamon (optional)

Instructions for Filling:

• Preheat oven to 325°F.
• In a small pan, melt butter (3g) and add the chopped apples and a pinch of cinnamon and cook until the apples are soft.  
• Spoon the mixture into the uncooked pastry case.
• Place in preheated oven and cook for 15 -18 minutes. 
• After removing from oven, poor the cream over the top or place whipped cream on top.