Pecan tart with maple syrup and cinnamon

Grain-free dough

2 ¼ cups of blanched almond flour (no skins, should be white in color)

¼ teaspoon Celtic / Himalayan salt

2 ½ Tablespoons of butter/coconut oil (use coconut oil if dairy free)

1 egg

Method

Place flour and salt in a food processor and pulse briefly

Add coconut oil/butter and egg and pulse until mixture forms a ball.

Press into your tart tin.

Filling

6 eggs

1/3 cup maple syrup

200ml coconut milk (you can use mascarpone, ricotta, cream if you want dairy)

100g pecans

1 ½ tsp cinnamon,

¼ tsp nutmeg

If you do not like these spices you could use something else like cardamom, cloves etc… or just leave the spices out.

Method

Grease your 23-25cm tart tin with removable bottom. Whisk all the ingredients together except the pecans.  Scatter the pecans over the uncooked tart shell, and then gently pour over egg mix. Bake at 160 degrees C for 40 mins. The centre should be slightly wobbly.

Serve with maple syrup, pecans (dairy option of mascarpone, cream etc…)