Pumpkin Marshmallow Tarts
Snickerdoodle Tart Crust (4 Mini Tarts) INGREDIENTS 1/2 Cup (40g) Snickerdoodle Protolyte (Promo Code: Dani10) 1/2 Cup Lupin Flour ( g) 1/2 Cup Almond Flour (52g) 1/4 Cup Erythritol 4 Tbsp Butter, melted 8 Drops One On One Flavors "Pie Crust" Drops 1/8 tsp Pink Salt PROCESS: Preheat oven to 325 degrees. Mix all dry ingredients together. Add flavor drops to your melted butter, then pour it into the dry mixture and combine with a fork. (It will seem crumbly, but it comes together!) Press crust mixture into your pie pan or tart pans. Pack it in really well with the bottom of a measuring cup or a glass. Place in oven for about 10 - 14 minutes. (This will depend on your oven and baking dishes. Check and remove from oven when the crust edges begin turning brown) Set aside to cool completely. Marshmallow Pie Filling (4 Mini Tarts) INGREDIENTS: 1/4 Cup Allulose 1/2 Cup Erythritol 1.5 Tbsp Beef Gelatin Powder + 2Tbsp Water 1/4 Cup Water 1 Egg White (3