Gluten Free Pecan Tart
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recipe by Chloe Harris www.chloefoodie.com
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- Total Time
- 55mins
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- Serves
- 6
-
- Calories
- 783
This Sweet indulgent tart is perfect with a cup of tea and some creme fraiche
recipe updated 10 Mar. 2022
Ingredients
-
- Arrowroot powder
- 45 g
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- Almond flour
- 260 g
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- Butter
- 13 tablespoons
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- Salt
- as needed
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- Egg
- 5
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- Vanilla extract
- 3 teaspoons
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- Coconut sugar
- 100 g
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- Maple syrup
- 240 ml
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- Apple cider vinegar
- 1 ½ teaspoons
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- Pecan halves
- as needed
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- Crème fraîche
- as needed
Tools
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Panasonic 4-in-1 Microwave Oven
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Small bowl
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Food processor bowl
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Heatproof bowl
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Cake tin
Step preview
- Pre-heat - 180°C, Convection bake
- In a food processor combine all base ingredients until it comes together
- Once mix is done press firmly into the base of a cake tin, a thin (roughly 1/4 a cm) layer on the base and half way up sides of the tin
- Bake for 12-15 mins or until golden
- Let cool
- While base cooling make your filling
- In a microwave safe bowl add coconut sugar, maple syrup, butter and salt
- Heat mixture in the panasonic 4-in-1 microwave for 2 mins or until butter and sugar are melted and let cool
- While mixture cools whisk together eggs, vanilla and vinegar
- Once mixture has cooled slightly add egg mixture slowly to syrup while continually whisking
- If using a spring form tin line the outside of the tin with aluminum foil as filing leaks slightly and it will make a mess if you do not
- Line the bottom of the base with pecan nuts and pour over egg and syrup mixture, the pecans will rise, fill in any gaps where there spaces with more pecans
- Bake in Panasonic oven for 25-35 mins (it will still be slightly soft and wobbly)
- Let cool to warm room temp and serve with crème fraîche