Paleo 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 paleo chocolate pecan tart is gluten-free, grain-free and refined sugar-free. And a perfectly decadent chocolate dessert you can make any time.
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.