This tart is great in many ways. It’s vegan, cruelty-free, has healthy fats and not too sweet. I enjoyed it very much, and I hope that you will too.
Is this tart PECAN (piquing) your curiosity yet?!!
Ingredients:
For the crust:
1 cup of flour
1/3 cup of coconut oil
a pinch of salt
For the filling:
2/3 cup of pecans
2 tablespoons of cornstarch
1 cup of plant-based milk
1/2 cup of sugar
1 tablespoon of almond extract
Let’s get started!
Preheat the oven at 350 degrees.
The crust needs to be made first. Mix the salt in the flour. After that pour the coconut oil in the flour and mix it in until all of the flour is wet. Press the flour mixture into the tart pan. I am using a removable bottom tart pan; that way it’ll be easier to remove the pie from the pan. Use a small cup to make sure that the flour is pressed firmly into the pan. Bake the crust in a preheated oven at 350 degrees for 20 minutes.
While the tart pan is baking, get the filling ready. Add all the ingredients for the tart filling in a blender or food processor and blend until it becomes a smooth mixture. Pour the mixture into a saucepan and let it thicken up (about 5 minutes) on low heat, all the while mixing it every now and then so it doesn’t burn.
Pour the pecan filling into the tart shell, and smooth the top. Arrange more pecan on top of the filling. You can just put the pecans on top or arrange them in a pattern.
Enjoy
Thank you for time