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Chocolate Cranberry Pecan Tart

Course Dessert
Keyword gluten-free
Servings 10 servings
Author Alanna Taylor-Tobin

Ingredients

Chocolate Tart Crust:

  • ½ cup (60 g) blanched almond flour
  • ½ cup (80 g) sweet white rice flour
  • ½ cup (45 g) raw cacao powder
  • 2 tablespoons (12 g) tapioca flour
  • 1/2 teaspoon fine sea salt (decrease to ¼ teaspoon if using salted butter)
  • 6 tablespoons (85 g) cold, unsalted butter, in 1⁄2-inch cubes
  • 1 tablespoon coffee liquor or vanilla extract

Filling:

  • 1 cup (100 g) raw pecan halves
  • 2 tbsp (15 g) white rice flour
  • ¼ cup plus 2 tbsp (75 g) packed organic dark brown sugar
  • ¼ tsp fine sea salt
  • 2 large eggs
  • ¼ cup (60 ml) pure maple syrup
  • 1 tsp vanilla extract
  • 4 tbsp (56 g) unsalted butter, melted
  • ½ cup (85 g) roughly chopped bittersweet chocolate or dark chocolate chips
  • 1 cup (90 g) fresh or frozen cranberries, halved

Instructions

For the Tart Crust:

  • Position a rack in the center of the oven and preheat to 350°F. This recipe makes a 9-inch round tart crust or a 12 x 4-inch rectangular tart crust. Spray your tart pan lightly with cooking oil.
  • In the bowl of a food processor or stand mixer fitted with the paddle attachment, combine the almond and sweet rice flours, and with the cacao, tapioca starch, and salt.
  • Scatter the butter pieces over the top and drizzle with the coffee liquor or vanilla extract. Run the mixer until the dough forms moist clumps and the butter is fully incorporated, 20-30 seconds, pulsing as you near the end so as not to over-process the dough. If using a stand mixer, run on medium-low until the dough comes together, 3–5 minutes. If the dough refuses to come together or seems dry after thorough mixing, add up to 1 tablespoon more cold butter or plant butter.
  • Dump about half of the crumbs into the pan and press the dough evenly into the sides of the pan. Add the remaining crumbs and press them into the bottom, keeping the edges square. (It takes about 10 minutes to make it look pretty.)
  • Place the tart pan on a rimmed baking sheet and bake until pale golden and firm to the touch (15 minutes). Since the dough is dark, it can be difficult to tell when the crust is done, so set a timer and keep a close eye on the edges to see if they are darkening and pulling away from the pan. Since the crust will be baked with the filling, I err on the side of underbaking for a richer final bite.
  • Remove the crust from the oven and, while it’s still hot, press the sides and bottom firmly with the back of a spoon or a cup; this will help it hold together when cool.

For the Filling:

  • Position a rack in the lower third of the oven and preheat to 325°F.
  • Spread the pecans on a small, rimmed baking sheet and toast until darkened slightly and fragrant, 10-12 minutes. Cool completely, then use your fingers to break the pecan halves into quarters and eighths.
  • In a large bowl, whisk together the sweet rice flour, brown sugar, and salt. Whisk in the eggs, whisking until smooth, then add the maple syrup and vanilla, taking care not to incorporate too much air into the custard. Whisk in the melted butter, then fold in the toasted and cooled pecans.
  • Sprinkle the chocolate over the bottom of the crust, then the cranberries, and carefully pour the filling, distributing the nuts evenly.
  • Bake the tart until the sides are gently puffed and the center is wobbly like Jell-O under the nuts and fruit (which will float to the top), 20-30 minutes.
  • Let cool completely, then cut into slender wedges and serve. Alternatively, chill the tart before cutting into wedges for the cleanest slices, dipping the knife in hot water and wiping it clean between cuts.
  • Serve the tart at room temperature with a dollop of whipped cream or a scoop of ice cream.

Notes

I adapted this recipe ever so slightly from my favorite cookbook, Alternative Baker by Alanna Taylor-Tobin.