Maple Bourbon Pecan Tart
/What is it like?
-Hint of bourbon
-Oodles of pecans & chocolate
-Crisp & Nutty
Recipe
1 10-inch tart crust (I used this recipe)
3/4 cup coconut sugar or brown sugar
1/2 cup maple syrup, at room temperature or slightly warm
3 organic eggs, at room temperature
1/2 teaspoon sea salt
4 tbsp butter or shortening, melted and cooled
1/4 cup gluten free bourbon (you can find a list here)
1 tsp vanilla extract
1 2/3 cups raw pecan halves
1/2 cup dark chocolate pieces or chocolate chips, optional (if not using then add 1/2 cup extra pecans)
Directions:
Par bake a 10-inch tart crust (or 9-inch pie crust) until firm but not browning. If the crust is just starting to tan on the edges that is okay, but you’ll end up with an extra crispy crust.
Preheat the oven to 350° F. In a large bowl whisk together all of the ingredients except for the pecans and chocolate chips. Next, stir in the pecans.
When the tart crust is done par baking, sprinkle the chocolate chips over it. Let the crust rest for a minute or two and then using a spatula spread the melted chocolate chips so that there is a thin, even layer of chocolate on the crust.
Pour the pecan mixture into the crust and bake for about 25-30 minutes, just until the pie puffs up in the middle. Once it puffs up, remove it immediately and allow it to cool.
Once the pie is cool, it can be covered with foil or put in an airtight container and stored in the fridge for a few days. The crust will soften some over time.
