PALEO CHOCOLATE PECAN PIE TART

 

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PREP TIME

30 mins

COOK TIME

35 mins

TOTAL TIME

1 hour 5 mins

 

Author: Sharon paleofondue.com

Recipe type: Pie and Tart

Cuisine: Dessert

Serves: 6

INGREDIENTS

For the Crust

• 1 cup Arrowroot Starch
• ¼ cup Coconut Flour
• 5 Tablespoons of Butter or Palm Shortening
• 2 Tablespoons of Applesauce
• 1 Egg

For the Chocolate Pecan Pie Filling

• 1 cup of Chopped Pecans
• 1 cup (200g) of Mejool Dates
• ⅓ cup of Maple Syrup, Grade B
• ¼ cup of Melted Butter or Coconut Oil
• 3 Eggs
• 1 teaspoon of Vanilla Extract
• ½ teaspoon of Kosher Salt
• ¾ cup of Mini Chocolate Chips

INSTRUCTIONS

For the Crust

1. Whisk together ¾ cup of the arrowroot and all the coconut flour.
2. Crumble 4 Tablespoons worth of the butter into the flour mixture by placing portions of the butter in between your fingers and thumb, then move your thumb across your fingers.
3. Add the applesauce and egg into the buttered flour.
4. Mix together with a fork and form into a ball.
5. Grab a pinch of the remaining arrowroot and dust your working surface.
6. Place the dough ball in the center of the dusted surface and press flat with your palms.
7. Add the remaining butter in the middle and fold the dough on top of the butter. Repeat until mostly combined. Butter spots are a good thing.
8. Cover and place in the fridge while we prepare the filling.

For the Chocolate Pecan Pie Filling

1. Preheat oven to 350F.
2. Place the chopped pecans on a baking sheet, and bake for 6 minutes.
3. Puree the dates, maple syrup, melted butter/coconut oil, eggs, vanilla, and salt in a food processor or blender until smooth.
4. Mix in the chocolate chips. You may set a handful aside and line the bottom of the shell alongside the pecans if you like.

Assembly

1. Line your working surface with parchment paper and dust with some arrowroot starch.
2. Split the chilled dough into 6 balls for mini tarts.
3. Place the dough ball in the middle of the dusted area and add another pinch of arrowroot on top of the ball. The dough should be tacky and not sticky.
4. Cover with another sheet of parchment.
5. Roll the dough to about ⅛” thick.
6. Remove from the parchment paper and place over the tart pan. Trim the edges with a knife.
7. Line the bottom of the tart shell with the toasted pecans and some of the chocolate.
8. Pour the filling mixture evenly over the toasted pecans.
9. Bake at 350F for about 30-35 minutes. If the chocolate doesn’t appear melted at this point, cover the tarts with foil and bake for another 3-5 minutes.
10. Cool for about 10 minutes.
11. Let it melt your stress away.

NOTES

Crust adapted from Primal Cravings

Sharon’s Notes

• You will have to double the crust recipe for a 9-inch pie.