Here we go.
Luckily, I made (and remade, and remade again) this tart just in time before the gas line imploded or whatever, so Thanksgiving is saved! I know I might be giving myself a little but too much credit with the whole saving-Thanksgiving thing, but could you just give it to me this one time in honor of my not-entirely-defrosted-yet fingers and toes?
I don't quite know how to say this but this tart is one thousand percent worth the credit. It's entirely grain free and sweetened with dates and a tiny bit of maple syrup, but the crust is moist and flaky, the pecans are crunchy and toasted, and the filling can only be described as creamysilkysweetbutnottoosweetmildlycaramelydeeprichperfection. You know what I'm saying.
Grain-Free Pecan Tart
- 1 homemade grain-free and vegan pie crust (Get the recipe here)
- 8 large pitted medjool dates (soaked in hot water to soften if necessary)
- 2 large eggs
- 2 Tablespoons molasses
- Pinch of salt
- 1/2 teaspoon vanilla extract
- 3/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup vegan butter or shortening, melted and slightly cooled
- 1 cup large pecan halves
- Prepare the crust dough and put it into a 9" tart pan with a removable bottom. Chill in the refrigerator for a minimum of 30 minutes, then preheat the oven to 350F. Once preheated, transfer from the fridge to the oven without letting it warm to room temperature and bake for 12-15 minutes until the edges begin to turn slightly golden. Remove from oven and set aside; do not turn off the oven.
- In the bowl of a food processor, puree the dates, eggs and molasses until the dates are liquified.
- Add the salt, vanilla, cinnamon and nutmeg and pulse a few times to combine.
- With the processor running, add the melted butter in a thin stream.
- Pour the batter into the pre-baked crust and gently smooth into an even layer. Arrange the pecan halves in a single layer on top of the batter.
- In the oven that is still heated to 350F, bake for 25 minutes, or until the crust has turned a deep golden brown and the batter has turned from shiny to matte. A tester may not come out completely clean, but it should only have a few crumbs on it at most.
- Remove from oven and let it cool and set on a wire rack before removing it from the pan.
Yield: Makes one 9" pecan tart