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I know there’s never any need for sweet talkin’ my husband when I can just present actual sweets to him. What can I say? The man’s a sucker for my baking! It always makes me smile to watch his eyes light up when he finds homemade treats waiting for him in the kitchen.
Now, when we first started dating, I was not the cook that I am today. My father used to joke that I could “burn water” and, for the most part, that was true. But after many disasters, many lessons from my parents, an arsenal of cookbooks, and the utter determination to be a good cook, I can actually say that I’m a pretty good cook! It’s a good thing, too, or you probably wouldn’t be reading this post right now!
After almost nine years together, I’ve definitely kept a mental file of some of my husband’s favorite dishes that I’ve made for him. When it comes to dessert, I know there’s always one sweet treat I have to make for him when baking season returns – chocolate pecan pie. The recipe I’m sharing today may not be the chocolate pecan pie he’s come to know and love, but it’s pretty darn close!
The recipe for this Chocolate Pecan Tart comes from the Against All Grain: Celebrations cookbook. This book contains gluten-free, dairy-free, and paleo recipes for every season and every celebration. Now that we’re heading into the holiday season, I’ve been diving into all of Danielle Walker’s Thanksgiving and Christmas recipes. They all look so good!
I must admit that the way I made this recipe wasn’t gluten-free due to the store bought pie crust I used. However, you can easily tweak this recipe to fit your diet. Along with changing up some of the ingredients, I’ve cut out a few steps that were in the original recipe, too. Despite the changes I’ve made, this recipe definitely doesn’t lack in chocolate, pecans, and a little Southern charm!
- Refrigerated pie crust
- 2 eggs
- 1 egg white
- 1/2 cup sugar
- 3 tbsp. coconut oil
- 2 tsp. vanilla extract
- 1 1/2 cups pecan halves
- 1/2 cup semi-sweet chocolate, chopped
- Non-stick cooking spray
- Preheat oven to 350º. Prepare a tart pan with non-stick cooking spray and set aside.
- Press pie crust into the bottom of the pan and poke bottom several times with a fork.
- Bake pie crust for 15 minutes.
- While pie crust is cooling, whisk eggs, egg white, sugar, coconut oil, and sugar together.
- Chop 1/2 cup of the pecans. Add pecans and chocolate to the mixture and combine.
- Pour mixture into the pie crust and bake for about 15 minutes.
- Take pan out of the oven and use the other cup of pecans to form a decorative pattern on top of the tart.
- Bake tart for about 10 more minutes or until the center is set.
- Allow the tart to cool before slicing.
PIN FOR LATER