Pecan Chocolate Tart

I’m not a traditionalist. I rarely make the same thing twice, except this tart. I make it at least once a year around the holidays. It’s like a giant, healthier version of a candy bar. I think the crust to filling ratio in tarts is preferable to crust-heavy pies.

My version is gluten dairy, and refined sugar-free- and no one will know. This is a stellar recipe adapted from LA chef Suzanne Goin, whom I had the pleasure of working for one summer between cooking school semesters.

For the Crust. Use one premade uncooked gluten-free pie crust, or make your own:

1 cup Brown Rice Flour (Superfine if available)

2 Tbsps Potato Starch

2 Tbsps Tapioca Flour

1/2 cup Coconut Oil

1/2 tsp Sea Salt

1/4 cup ice water

For the Tart Filling:

1/4 cup melted Coconut Oil

1 cup Coconut Sugar

1 cup Brown Rice Syrup

1/4 tsp Sea Salt

3 Eggs

4 ozs Unsweetened Chocolate Chips (Or Coconut Sugar Sweeteend Chocolate. You can chop a bar up if you can't find chips.)

1 1/2 cups Pecans (Chopped)

1 1/2 cups Pecans (Whole)

Make the tart crust (or buy a pre-made gluten free one and skip this part

For the gluten-free pie crust (if making your own):

1. Place the first five ingredients in the food processor and pulse a couple of times to combine.

2. Add the cold, diced butter and pulse 10 times until the butter is cut into the flours. Add the ice water while pulsing. You might not need all of it so reserve a couple of tablespoon until mixed. The dough should stick together when pressed but not be too wet.

3. Form the dough into a disk, wrap it in plastic wrap and flatten it a bit with your hand. Refrigerate the dough for about 1 hour.

4. Roll out the dough to about 1/4″-1/8″ thickness and fill the tart mold with it. If the dough cracks, don’t worry, just pinch it back together. It might happen if it’s too cold.

5. Return the tart mold to the refrigerator for another 30 minutes or so while preparing the filling

If using premade pie crust:

1. Roll out the dough to about 1/4″-1/8″ thickness and fill the tart mold with it. If the dough cracks, don’t worry, just pinch it back together. It might happen if it’s too cold. 5) Return the tart mold to the refrigerator for another 30 minutes or so while preparing the filling

For the filling:

1. Meanwhile, preheat oven to 350°. Spread out chopped pecans in a single layer on a rimmed baking sheet and toast, stirring once or twice, until lightly browned and aromatic, 8-10 minutes.

2. Warm the coconut oil until liquid.

3. Whisk coconut sugar, brown rice syrup syrup and salt in a large bowl. Whisk in coconut oil or butter, then eggs; whisk to blend. Spread chopped pecans in an even layer over prepared tart shell. Scatter chocolate over. Place pecan halves in concentric circles over chopped pecans and chocolate. Pour filling slowly and evenly over nuts.

4. Bake tart until filling is just set in center, 45-50 minutes.

5. Transfer tart to a wire rack; let cool for at least 30 minutes. DO AHEAD: Tart can be made 8 hours ahead. Let stand at room temperature.

6. Remove pan sides. Cut tart into wedges. Serve warm or at room temperature.