(yields 48 tarts)
1/2 cup grass-fed butter, softened (or 1/2 butter, 1/2 pastured lard)
4 oz. fresh cheese curds (separate 1 quart grass-fed yogurt through a cloth-lined strainer for 8-12 hours)
1 cup sprouted spelt flour, sifted
2 pastured eggs
1&1/2 cup Rapadura
2 T. melted grass-fed butter
1 teaspoon Celtic sea salt
1/2 t. vanilla
1/2 cup chopped ‘crispy’ pecans (soak nuts in a warm brine overnight, then dry in a low oven for better digestibility)
1/2 cup chopped dark chocolate bits
Cream butter & 3 oz. curds. Add flour and mix well. Make into 48 balls and press into tart trays using the bottom of a shot glass.
Mix eggs, sugar, melted butter, salt, vanilla, pecans, chocolate and 1oz. curds. Fill the tart shells and bake at 350 for 20 minutes.