Chocolate Pecan Tart
For the Crust:
- 100g of Pecans
- 100g of Ground Almonds
- Sea Salt
- 3 Tablespoons of Melted Coconut Oil (45ml)
- 2 Tablespoons of Maple Syrup (30ml)
For the Filling:
- 250ml of Full Fat Coconut Milk (1 Cup)
- 200g of Dark Chocolate
- 35g of Coconut Sugar
For the Topping;
- 50g of Pecans
This is so gorgeous, especially for entertaining. The crisp roast pecan crust is so perfect with the silky dark chocolate filling and I love it with a little sea salt sprinkled on top.
Preheat the oven to 180’C.
Add the pecans for the crust to your food processor and blend until fine. Add them to a large bowl with the ground almonds, a good pinch of sea salt, the melted coconut oil and maple syrup and mix well. Press the crust mixture tightly into an 8 inch tart tin and up the sides. Bake at 180’C for about 15 minutes, until lightly golden. Leave the crust to cool.
Spread the pecans for the topping out on a baking sheet and bake at 180’C for 8-10 minutes until toasted.
Add all of the filling ingredients to a large saucepan on medium-low heat. Whisk until melted. You should have a gorgeously silky chocolate mixture.
Pour the filling into the cooled crust. Finely chop the pecans and sprinkle them all over the top with a pinch of sea salt. Pop it in the fridge for 2-3 hours to set.