Low Carb Taco Tartlets

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!