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.