Strawberry Breakfast Tarts
Feel like a kid again and enjoy these piping hot from the oven!
1 cup Wheat-Free Market All-Purpose Baking Mix
2 tablespoons salted butter, room temperature
1 large egg white
1 tablespoon Virtue Sweetener
Low-carb berry preserves (The availability of this may vary, but try to find a natural jam or preserves without added sugar or chemicals in a flavor you will enjoy.)
Preheat oven to 350 degrees F. To a small bowl add baking mix, butter, egg white and sweetener. Blend with wooden spoon until stiff dough forms. Divide dough into 3 equal parts.
Place 1/3 of the dough on wax paper and top with plastic wrap. Roll dough until it is approximately 5X7 inches and of uniform thickness, then carefully remove the plastic wrap. Place 2 heaping teaspoons of berry preserves on one side of the dough, leaving ½ inch of the edge without preserves. Carefully fold over dough by lifting the wax paper on the side without the preserves to fold the dough, then carefully peel back the wax paper. Press the edges together. Carefully transfer to parchment lined cookie sheet and repeat the process for the other 2 pieces of dough.
Bake for 10-14 minutes or until the edges just start to brown.
While tarts are baking, prepare Glaze.
2 tablespoons salted butter
2 tablespoons Virtue Sweetener
2 tablespoons heavy cream
To a small pot add the butter and sweetener. Cook on medium heat until the butter and sweetener have melted and the butter just starts to brown around the edges of the pan. At that moment, add the cream and stir. Immediately turn off the heat and stir until cream is incorporated. Allow the glaze to cool 2-3 minutes then pour over prepared tarts.