Preheat the oven to 180°C.
Grease a muffin tin generously with some non-stick cooking spray.
For the base, place everything in a food processor. Blend until smooth.
Divide the mixture into 12 portions and roll it into balls. Place a ball into each muffin hole and flatten it slightly while also making a bit of an indent for it to hold the filling.
For the filling, place the ricotta, xylitol, eggs, honey and vanilla seeds in the food processor. Blend until smooth and stir in the nuts. Place a spoonful over each base in the muffin tin.
Bake for 15 minutes. Allow it to cool in the tin for 10 minutes before transferring it to a cooling rack.
Store in an airtight container for up to 3 days.TIP:
You could turn these into mini pecan nut tarts by replacing the mixed nuts with chopped pecan nuts. You can also place a whole pecan as garnish on top of each tartlet before baking.TIP:
The filling can also be flavoured with additional flavourings like orange zest, lemon zest, ground cinnamon or mixed spice.
Recipe reprinted with permission of Illanique van Aswegen
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