This chocolate pecan tart is so simple and easy to make! It uses a press in almond flour crust and the filling is made in the blender.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
This chocolate pecan tart ended up being my favorite Thanksgiving dessert this year. I made this variation of my chocolate walnut pie at the last minute, using a tart pan because all of my pie pans were full of other pies. It was so quick and easy to put together, I actually made it start to finish while the other pies were in the oven.
To save time, I skipped pre-baking the tart shell and made the filling in the blender. It was ready to go in the oven in about ten minutes. That's my kind of dessert --- maximum chocolaty goodness with minimal effort.
This chocolate pecan tart is gluten-free, grain-free and refined sugar-free. And a perfectly decadent chocolate dessert you can make any time.
More easy gluten free pies and crisps
- Paleo Pumpkin Pie
- Easy Apple Crisp Recipe Without Oats
- Peach Blueberry Crisp
- Chocolate Walnut Pie
- Easy Pie Crust Recipe
Chocolate Pecan Tart
Ingredients
For the crust
- 125 grams almond flour about 1-¼ cups
- 3 tablespoons organic ghee melted and cooled
- pinch of sea salt
For the tart
- 1 cup chopped pecans
- 3 organic eggs
- ¼ cup organic ghee
- ⅔ cup honey
- 3 tablespoons organic cacao powder
- 1 teaspoon espresso powder
- 1 teaspoon vanilla extract
- ⅛ teaspoon sea salt
Instructions
- Preheat oven to 325 degrees.
- For the crust, combine almond flour, ghee, and salt in a bowl. Press into bottom and half way up sides of a non stick tart pan with removable bottom. Sprinkle pecans over bottom of crust.
- For the filling, add eggs, ghee, honey, cacao powder, espresso powder, vanilla, and salt to blender. Blend on high until smooth. Pour into crust.
- Bake 30 - 35 minutes, until set and slightly puffed. Cool completely and carefully remove tart ring.
Shirley @ gfe & All Gluten-Free Desserts says
Goodness, this tart looks absolutely amazing, Lisa! Thank you so much for sharing this recipe on Gluten-Free Wednesdays!
Shirley
Welcome to Mommyhood says
This looks absolutely delicious, and even easy enough for me to bake with my toddler 🙂 Pinning!
meghan11 says
I've recently been dipping my toe into the wheat-free thing. I just came across a site which says we shouldn't cook with almond flour for some very good reasons. What is your take on this and do you have recipes with just coconut flour?
Lisa says
Almond flour is simply finely ground blanched almonds, so it’s no better or worse for you than almonds. The key is to be aware of how much you’re eating, and not to go overboard. Almond flour baked goods, like any baked goods, are treats to be eaten in moderation.
I do bake with coconut flour as well. Here are a couple recipes with just coconut flour - Lemon Poppy Muffins and Banana Blackberry Muffins. I also have a new chocolate recipe with just coconut flour that I'll be posting this month. 🙂
Anne says
If you are concerned about wheat or have a wheat allergy or intolerance, almond or coconut flours are great to bake with. The then issue would be for the almond or hazelnut flours is if you have a tree nut allergy.
Amy says
This looks delish. Can this be made with coconut oil or shortening? We can't do dairy. Thank you.
Lisa says
Hi Amy, I haven't tested it but I think it would work. If you try it, let me know hw it turns out!
Kim says
I made this for Thanksgiving and it was amazing! I used maple syrup instead of the honey and it was SO good paired with the pecans! I also added in some dairy free chocolate chips. I did have to double the baking time - the filling was still completely liquid after 35min! Will be on the Christmas menu for sure 😀