Dark Chocolate and Sea Salt Tarte aux Noix de Pécan

Why Try This Recipe?

It's vegan-friendly, easy to make, and absolutely delicious. Plus, it's a healthier alternative to traditional pastries.

Table of Contents

Why Try This Recipe?
Description
When is the Best Time to Make It?
Pairing Ideas
Allergies
Ingredient Substitutions
Inspiration
Storage Instructions

Description

Indulge in the rich, decadent flavors of our Dark Chocolate and Sea Salt Tarte aux Noix de Pécan. This vegan-friendly dessert marries the bittersweet notes of dark chocolate with the crunch of pecans, elevated by a hint of sea salt. The flaky, buttery crust is made with a blend of almond flour and coconut oil, offering a healthier alternative to traditional pastry. Each bite offers a symphony of flavors and textures, making it a dessert that's sure to impress at any gathering. The recipe is simple enough for a home cook, yet the result is worthy of a French patisserie.

When is the Best Time to Make It?

This tarte is perfect for dinner parties, holidays, or any time you want to treat yourself to a gourmet dessert.

Pairing Ideas

Pairs well with a glass of red wine or a cup of black coffee.

Allergies

Nuts, Soy

Ingredient Substitutions

Feel free to customize this recipe by substituting the listed ingredients with alternatives of your choice from the list below to suit your taste and dietary preferences:

Almond flour can be substituted with coconut flour
Coconut oil can be replaced with vegan butter.

Inspiration

Inspired by French patisserie desserts and the trend for healthier, vegan-friendly alternatives.

Cooking Tips

Ensure the pastry is fully chilled before baking to prevent shrinkage. When melting the chocolate, use a double boiler to avoid burning.

Notes

For a gluten-free version, substitute the all-purpose flour with a gluten-free alternative.

Storage Instructions

Store in an airtight container in the refrigerator for up to 3 days.

Ingredients

steps

Let's make it

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Preheat the oven to 350°F (175°C). In a mixing bowl, combine the almond flour, melted coconut oil, and maple syrup to form the crust.
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Press the crust mixture into a tart pan, making sure to cover the bottom and sides evenly. Chill in the refrigerator for 15 minutes.
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Bake the crust in the preheated oven for 10-15 minutes, or until golden brown. Allow to cool.
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Melt the dark chocolate using a double boiler, then pour it over the cooled crust.
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Sprinkle the chopped pecans and sea salt over the melted chocolate. Chill in the refrigerator until set, about 20 minutes.
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Slice and serve the tarte. Enjoy!