Thursday, February 3, 2022

Chocolate Pecan Tart. Now, With No Corn Syrup!


I never had pecans until I was in my 20's I think. It could have been longer as pecans weren't something commonly found around my house. We were blue collar Italians from San Francisco, and pecans were from some place far far away, deep in the South, someplace with alligators. My mom who never met a nut she didn't hate, never brought them into the house. They were on the banned list along with all other nuts, raisins, and cinnamon which was also on the NO list. The first time I ever had pecans it was in a pie in a diner and it was mainly pecans and corn syrup. A number of years passed before I tried pecan pie again. Then a friend from the South baked a real down home pecan pie, and I knew this was something I'd have to try myself.

When I was consulting for CocoaPlanet Cafe I was asked to come up with a chocolate pecan pie, and it had to be gluten free. So, I did my research and the Chocolate Pecan Tart was born. Super easy, super tasty.

Chocolate Pecan Tart

Here's What You Need: 

For The Crust:

1 and 1/4 cups of flour (regular or gluten free..I use my own gluten free special blend recipe below*) plus a bit extra for kneading

3 Tbs sugar

1/4 tsp kosher salt

7 Tbs unsalted butter chopped up

1 egg yolk

1/2 tsp vanilla extract

1/2 tsp fresh lemon juice

zest of 1 lemon

3 Tbs ice water

1 Ten inch tart pan with removable bottom

For The Filling:

3 large eggs

1/2 cup dark brown sugar tightly packed

1/3 cup maple syrup

1/3 cup honey

4 oz chopped dark chocolate , melted

4 Tbs unsalted butter, melted

1 tsp vanilla extract

1 tsp kosher salt

1 and 1/2 cups pecan pieces

extra pecan halves for decorating

Here's what to do:

Mix your tart dough. In the bowl of a food processor pulse together 1 and 1/4 cups of flour (all purpose or gluten free)

3 Tbs sugar

1/4 tsp salt

the zest of 1 lemon 

7 Tbs  unsalted butter chopped into pieces

Pulse all of this together until you have a fine meal like blend.

In a small bowl beat together :

1 egg yolk

1/2 tsp vanilla extract

1/2 tsp fresh lemon juice, 

3 Tbs ice water

Drizzle this mixture over the flour/butter mixture in the food processor.

 Pulse it until it forms a dough. This happens pretty quickly.

Take it out and on a flour dusted counter knead it a few times. 

Roll it into a ball and flatten it into a disc shape.

Wrap it in cling-film and stick it in the fridge to chill for about 1 hour....or the freezer for 10 minutes.

*Gluten Free Crust Blend

4 cups sorghum flour

4 cups tapioca flour

2 cups finely sifted almond flour

4 tsp xanthan gum

Mix everything together well . This is the basic pie crust, tart, quiche shell mixture. There is a separate blend for cakes.


Here's What To Do:

Roll the dough out on a floured surface to 13" and place it in the tart pan. Cut off the overhang so it's even with the pan, then pinch the sides of the dough up to 1/4 of an inch above the side of the pan.

Preheat the oven to 350 degrees

Using a stand mixer with a whisk attachment, whisk the eggs and brown sugar together.

now add in the honey, maple syrup, melted, butter, melted chocolate, vanilla, and salt.

Take the bowl off the stand mixer and fold in the pecan pieces.

Pour the filling into the tart crust.

Place the pecan halves around the edge as decoration.

Bake for 35 to 40 minutes.

It's done when the pie is set around the edges and is just a tiny bit jiggly in the center.

Let it cool completely before un-molding.

Cover the tart loosely with foil and store in the fridge until serving.

   I am now a pecan pie/tart fan, and I think if you like pecans, and chocolate you will be too.

 Coming up next on the blog,  more treats and you can follow along on @kathygori

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