• To make the crust add your flour, starches, salt, baking soda to a bowl and cut in the butter until the mixture looks like crumbles.
• Add half the water, stirring well and making sure the mixture is not too wet. Add the remaining water 1 Tbsp at a time because you may need more or less depending on the humidity in your kitchen.
• When all of the crumbles are wet and begin to clump together, knead it with your hands until it becomes a soft dough (About a minute) I personally do not like brown rice flour and will substitute with oats next time. Check out that recipe below. Brown rice flour will be grainy if you do not have enough water and do not knead it well. Cover with plastic and put in the fridge for 30 minutes while you make your filling.
• After 30 minutes, roll out the dough onto a lightly sprinkled surface of tapioca starch until it is thin. Cut the dough into circles and place in your pie or shallow muffing pan. (This recipe makes a top and bottom crust, so if you don't want to fool with making 12 tarts, you can just roll it out into one pie.

Filling

• Preheat oven to 375 degrees.
• In a bowl combine your eggs with the cold butter, maple syrup, heavy cream and vanilla. I used my emersion blender to combine all of the ingredients.
• Chop your pecans and toss them in a small bowl with the tsp of tapioca starch. I do this because I'm not adding the extra sugar usually called for in this recipe and I want it to thicken appropriately. It may not be necessary; I will try it without next time.
• Place the egg mixture in each prepared tart crust evenly.
• Add the pecans evenly to each shell and place it in the oven to bake 30 to 40 minutes or until set. (You'll see these puff up nicely in the middle when they are done, no worries, they will fall as they cool and look normal. )