POP CARTS RECIPES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Sift flour, 1 tablespoon sugar, and salt together into a bowl. Cut in chilled butter with a pastry blender or 2 knives until mixture resembles small peas. Add vanilla. Mix in cold water, 1 tablespoon at a time, until dough comes together and forms a ball.
• Divide dough into 2 pieces and wrap with plastic wrap; chill until firm, at least 1 hour.
• Beat softened butter, 1/4 cup sugar, and cinnamon together in a bowl to make filling.
• Roll out dough on a lightly floured work surface to 1/2-inch thickness. Cut dough into rectangles with a knife. Drop 1 tablespoon of filling onto half of the rectangles. Cover with remaining rectangles. Press edges with a fork to seal. Poke a few holes in the top of each pastry with a toothpick.
• Arrange pastries on the lined baking sheets.
• Bake in the preheated oven until golden brown, 25 to 30 minutes. Cool pastries on a wire rack, about 15 minutes.

Steps:

• Add the mozzarella in a microwave-safe bowl. Microwave on high for 1 minute. Stir and microwave for another 30 seconds.
• In a separate bowl, stir together almond flour, stevia, and baking powder. Set aside
• Stir in the almond butter and egg into the melted cheese.
• Blend in the dry ingredients into the cheese mixture.
• Put the ball of dough in between sheets of parchment and flatten to about 1/4 inch thickness with a rolling pin.
• Cut the dough into 2”x3” rectangles.
• Whisk together all ingredients for the filling.
• Take a cut of dough and fill with about a tablespoon of the almond mixture. Cover with another piece of dough. Seal edges with a fork.
• Repeat for the remaining ingredients.
• Arrange tarts on a baking sheet lined with parchment.
• Bake for 10 minutes at 375F.
• Remove from the oven and leave to cool to room temperature.
• Whisk together powdered erythritol and lemon juice in a bowl.
• Drizzle glaze over the tarts.