Wooh! I hosted Thanksgiving this year and it was quite the endurance test and a lot of fun! Since this was my first time hosting Thanksgiving, I of course still wanted to handle dessert but needed to make sure it was easy and could be made ahead. And then a lightning bolt went off and it all made sense: PECAN TART! I built off of another tart recipe I previously made and adapted it for this occasion… pecan-cinnamony-caramely-cocoa sprinkled goodness is what I was left with. I had 0 pieces left over regardless of how stuffed everyone was… so I think it was a success. Feel free to make most of this the night before serving and just add the toppings (caramel sauce and cocoa powder) day of.
For the crust:
- 2 cups blanched almond flour
- 2 tbsp. coconut oil (melted)
- 1 egg
For the pecan paste:
- 1/2 cup raw pecans
- 1/8 cup gluten-free oat flour
- Pinch of sea salt
- 3 tbsp. maple syrup
- 1 egg
- 1 tsp. vanilla extract
- 1/4 tsp. cinnamon extract (or 1 tsp. ground cinnamon)
Top with pecans (approx. 1 cup)
Other toppings shown:
Sprinkled with cocoa powder
- Pre-heat the oven to 350f degrees.
- Begin with the crust, mix all ingredients in a food processor and press into a 8 or 9 inch tart/quiche pan. (If your pan is bottomless like mine is, add a thin baking sheet underneath incase any excess oil leaks out) Set aside while you make the paste.
- For the paste, add nuts to a food processor or blender and pulse until chopped well. Add the rest of the paste ingredients and mix until smooth.
- Spread the paste on top of your crust.
- Add the pecans to top.
- Bake for approx. 25 minutes until the crust is lightly golden and a toothpick comes out of the edge clean. Add additional toppings as desired!