This tart is super rich, delicious and gluten free.
Ingredients:
For the crust
- 1 1/4 cup almond flour
- 1 1/4 cup gluten free flour
- 1 stick of salted butter (4oz) softened
- 1 Tbsp sugar
For the filling
- 2 jars HumYum Confectioners’ caramel (1 1/2 cups)
- 6 oz cream
- 6 oz dark chocolate (70% cocoa)
- 1 cup toasted pecans
- Couple pinches flake salt
Directions:
1. Preheat oven to 350* for the crust
2. Combine dry ingredients
3. Add the butter and incorporate with a pastry cutter or by hand until fully combined and slightly sticky
4. Place dough in 9” tart pan, flattening out the middle to the edges. Once the dough is mostly in place use a spoon or spatula to smooth and make uniform thickness on bottom and sides
5. Bake (I put the pan on a baking sheet to make things easier) for 25 minutes or until golden brown
6. Let cool before adding filling
7. Warm the confectioners’s caramel to pour out of the jars, don’t worry about spreading it will settle evenly
8. Place pecans on top of caramel layer
9. Make the ganache by warming (just before boiling) the cream in a small pot
10. Remove from heat and add chocolate and stir until fully combined
11. Pour ganache on top of pecans and smooth to edges
12. Refrigerate for 2 hours or until ganache is set
13. Sprinkle with flake salt, cut and enjoy!
