Chocolate, Pecan and Ginger Tart
  • Crust
  • 2cups blanched almond flour
  • 1/2 cup powdered sugar
  • 1/4teaspoon sea salt
  • 6 tablespoons buttercut into small pieces
  • 1/2large eggbeat one egg and use about half
  • Filling
  • 3large eggs
  • 2tablespoons natural cane sugar
  • 2/3cup agave nectar
  • 2tablespoons vanilla extract
  • 2tablespoons grapeseed or canola oil
  • 4ounces dark chocolate (at least 60% cocoa)melted and cooled
  • 1teaspoon gingerfinely grated
  • 2cups pecan halveslightly toasted
  • Crystallized gingerchopped, for garnish
  1. Make crust: Place flour, powdered sugar, and salt in a food processor; pulse to blend. Add butter and pulse until crumbly. Add ½ egg and process until mixture clings together. Press onto bottom and sides of a greased 9-inch tart pan with removable sides. Freeze for at least ½ hour. (Wrapped tightly, this can be prepared up to a month in advance.)
  2. Preheat oven to 375°. Thoroughly coat a piece of aluminum foil with cooking spray. Press into frozen tart shell. Bake for 20 minutes. Remove from oven, remove foil, return crust to oven, and bake 15–20 minutes more, until golden. (If edges become dark before inside is done, cover with foil or a pie guard.)
  3. Reduce temperature to 350°. Place tart pan onto a baking sheet. In a large mixing bowl, whisk together eggs, sugar, agave, vanilla, oil, and chocolate. Stir in ginger. Spread toasted pecan halves in an even layer in tart shell. Pour filling over pecans. Bake 15–20 minutes or until filling is solid and no longer jiggles. Remove from oven and let cool completely. Remove pan sides, using a knife to loosen if necessary. Garnish with candied ginger.
Recipe Notes
Nutrition Facts
Chocolate, Pecan and Ginger Tart
Amount Per Serving
Calories 546 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 6g 30%
Polyunsaturated Fat 4g
Monounsaturated Fat 7g
Cholesterol 60mg 20%
Sodium 65mg 3%
Total Carbohydrates 81g 27%
Dietary Fiber 8g 32%
Protein 6g 12%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 546 cal, 17g fat (7g mono, 4g poly, 6g sat), 60mg chol, 6g protein, 81g carb,  8g fiber, 65mg sodium