European Butter Tartlets

Recipe for Olga's Original European Butter Tartlets (Gluten Free, Grain Free, Paleo Friendly)Ingredients:For the bases:1. 200 g. grass-fed European-style butter2. 1/2 cup maple sugar3. 1 large egg4. 1 (5.3-oz.) CoYo coconut milk yogurt5. 1 3/4 cups cassava flour6. 1/2 cup arrowroot starch/flour7. 1/2 teaspoon baking soda8. Large pinch of pink Himalayan saltFor the cream:1. 200 g. grass-fed European-style butter, softened2. 1/2 cup maple sugar3. 1 tablespoon pure vanilla extract4. 1/3 cup full-fat coconut milkFor the filling:1 - 1 1/2 cups slow-roasted unsweetened apple butterDirections:1. Preheat oven to 350° F.2. In a medium size bowl, whisk together both flour, baking soda, and salt.3. In a medium size saucepan over low heat, melt butter. Remove from heat and whisk in sugar until dissolved. Add in egg and coconut milk yogurt and whisk to combine.4. Stir in flour mixture until a very soft dough forms that doesn't stick to your hands. Divide dough into two disks and refrigerate for at least an hour or as long as overnight.5. Fill tartlet molds by pressing a small piece of dough into each mold, starting from the bottom and working your way up the sides, until dough is evenly distributed and about 1/4 inch thick. Bake the tartlets for 12-14 minutes or until golden brown around the edges. Cool completely on a wire rack; invert to remove the tartlets.6. Meanwhile, in a stand mixer fitted with a paddle attachment, cream butter, sugar, and vanilla until light and fluffy.6. Scald coconut milk and, with the mixer running, start adding milk to the butter mixture, one tablespoon at a time, until sugar is dissolved and cream is light and silky.7. Place about a teaspoon of filling in center of each tartlet and, using a start tip, pipe buttercream around it.Makes about 4 dozen 2 1/2 - to 3-inch tartlets