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Chocolate Coconut Pecan Tart

I admit this dessert is some work. You will likely reserve it for special occasions. But I have to say that once you make it, you'll realize that it's not that much work and it's so luscious, you won't care that it took a bit of extra time to make. 

Ingredients

Crust:

1 1/2 cups whole wheat pastry flour
6 tablespoons unsweetened cocoa powder
1/4 cup granulated coconut sugar
pinch sea salt
1/3 cup avocado oil
unsweetened almond or soy milk

Filling:

2 cups unsweetened almond or soy milk
1/2 cup plain amasake
1/2 cup Suzanne's Specialties Chocolate Rice Nectar
1 teaspoon pure vanilla extract
scant pinch cinnamon
pinch sea salt
1-2 tablespoons kuzu or arrowroot, dissolved in small amount cold water
1 1/4 cups non-dairy, grain-sweetened chocolate chips, plus some extra for garnish
3/4 cup unsweetened, shredded coconut
1 1/2 cups pecan halves, lightly toasted

Directions 
Preheat the oven to 350 degrees and lightly oil an 11-inch tart pan, with a removable bottom. Prepare the crust by whisking together flour, cocoa powder, sweetener and salt. Cut in oil, with a fork, to create the texture of wet sand. Slowly add milk, while mixing, just until mixture gathers into a ball of dough. Knead 2-3 times just to gather dough. Roll out between two sheets of parchment to create a round that is about an inch larger than the pan.

Fit dough into prepared tart pan, pressing into crevices, without stretching and pierce in several places with a fork. Trim excess crust flush with the top of the rim. Bake until firm to the touch, 12-15 minutes. Set aside to cool. Prepare the filling by combining milk, amasake, rice syrup, vanilla, cinnamon and salt in a saucepan over low heat. Heat through. Stir in dissolved kuzu, stirring until mixture thickens, about 3 minutes. Stir in chocolate chips and whisk briskly until they melt and the mixture becomes silky smooth. Remove from heat and fold in coconut. 

Remove cooled pie shell from pan and place on a serving platter. Spoon filling evenly into 
pie shell and smooth with a spoon. Arrange a ring of chocolate chips around the rim and
pecan pieces over the filling in a decorative pattern. Chill tart for about an hour before serving.

Makes 10-12 servings.



Note: This tart is delicious served on a pool of raspberry coulis, as the tartness of the raspberries enhances the richness of the tart and yet prevents cloying sweetness.  

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