Grain Free Pecan Tart

Skip the gut-busting pecan pie this holiday season in favor of an elegant grain-free and naturally-sweetened pecan tart.

Serves: 8

Serves: 8decrease servingsincrease servings

Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Prepare the crust dough and put it into a 9" tart pan with a removable bottom. Chill in the refrigerator for a minimum of 30 minutes, then preheat the oven to 350F. Once preheated, transfer from the fridge to the oven without letting it warm to room temperature and bake for 12-15 minutes until the edges begin to turn slightly golden. Remove from oven and set aside; do not turn off the oven.
  2. In the bowl of a food processor, puree the dates, eggs and molasses until the dates are liquified.
  3. Add the salt, vanilla, cinnamon and nutmeg and pulse a few times to combine.
  4. With the processor running, add the melted butter in a thin stream.
  5. Pour the batter into the pre-baked crust and gently smooth into an even layer. Arrange the pecan halves in a single layer on top of the batter.
  6. In the oven that is still heated to 350F, bake for 25 minutes, or until the crust has turned a deep golden brown and the batter has turned from shiny to matte. A tester may not come out completely clean, but it should only have a few crumbs on it at most.
  7. Remove from oven and let it cool and set on a wire rack before removing it from the pan.

Notes

If you would like the filling to be sweeter, you can add 2-3 Tablespoons of coconut sugar to the food processor. This may make the filling in the finished tart slightly less silky.

Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

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Recipe Info

  • Difficulty
  • prep:20 minutes
  • cook:25 minutes
  • Show nutritional information
    This is our estimate based on online research.
    Calories:164
    Fat:16 g
    Carbohydrates:7 g
    Protein:1 g
    Calculated per serving.
  • Recipe in the Contest: 5 votes

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