Behold the pecan, walnut and almond tart! Disclaimer: If you have a nut allergy, then steer clear of this tart, as it contains three types of nuts! My apologies, but I could not resist piling this tart with nuts. Enter your healthy fats, antioxidants, vitamins, and fiber daily dosage right here!
This recipe was inspired by my love for pecan pie. If you’re a pecan pie lover like I am, you will know how rich, nutty and sweet this pie is. This is definitely not a pie you can eat all the time, but a once in a while indulgence is great! Fast forward to today, I really wanted to try to create a nut tart version that is inspired by the awesome pecan pie that is a tad guilt-free. I guess you can say that I am trying to be more health conscious when creating recipes for desserts that I love or want to experiment with.
Typically, a pecan pie calls for corn syrup, so I decided to scrap the corn syrup and replace it with additional maple syrup. Although, this pie is delicious and soft, I’m going to be honest and say it did not have the ooey-gooey texture that I love about the good ol’ pecan pie. This tart had a more cake-like texture. Cue in my “test kitchen!” 😉 I think I will have to revisit this nut tart in the future and try to swap out ingredients until I get the texture I want.
Now not to be too critical of this tart, it is a delicious tart and by no means do I consider this a flop in my book. This is a prime example of creating a happy accident. As I’m sure most of you know, sometimes our baking plans don’t go exactly how we want it to, but the result can still be surprisingly tasty too! By the way, the chopped dates and a pinch of cardamom really elevated my crust game. You should definitely try this tart recipe, it is moist, deliciously nutty and it has just the right level of sweetness that is good to serve to your intimate group of friends or family at a happy spring weather tea party. So, go for it!
Have a great week!
+ 1 cup ground walnuts
+ 1 pinch of ground cardamom
+ 10 pitted and chopped dates
+ 1/2 cup coconut flour, sifted
+ 3 tbsp. unsalted butter, melted
+ 1/2 cup ground pecans
+ 1/2 cup ground walnuts
+ 1/2 cup ground almonds
+ 1/2 cup light brown sugar
+ 1/8 tsp. salt
+ 3 large eggs (room temperature)
+ 1 cup pure maple syrup
+ 1/4 cup (1/2 stick) of unsalted butter (room temperature)
+ 1/3 cup of whole pecans
- Set and preheat oven to 350 degrees.
- Add all of the crust ingredients into a large mixing bowl, then mix well until all ingredients are fully incorporated.
- Grease tart pan with butter or baking spray.
- Pour mixed ingredients into the tart pan, then evenly press them into pan.
- Place in refrigerator while you make the filling.
- In a stand mixer, add butter and sugar, then mix well at medium speed.
- Add maple syrup, eggs and salt, then mix well.
- Add the ground nuts, then mix until fully incorporated.
- Pour filling into the tart pan, then add whole pecans in the pattern design of your choice. (Tip: Carefully place the pecans on top of filling, don’t press too hard or pecans will fully immerse into the filling.)
- Place the tart pan onto a baking sheet pan for added support, then place on the middle to lowest level metal oven rack in oven.
- Bake in a preheated oven at 350 degrees for 30 to 40 minutes. Rotate baking sheet pan at the halfway mark to cook tart evenly.
- After tart is fully baked, carefully remove the baking sheet with tart pan from oven onto a heatproof table surface. Leave tart on the metal cooling rack for at least 15 to 30 minutes or until fully cooled.
- Eat and enjoy! ❤