Eggless Gluten Free Chocolate Pecan Tart
- 2 cups oat flour
- ½ cup quinoa flour
- ½ cup cocoa powder
- ½ cup maple syrup
- 4 tablespoons melted butter
- dark chocolate ganache
- ½ cup lightly toasted pecans, roughly chopped
- Pre-heat the oven to 180C.
- Mix oat flour, quinoa flour and cocoa powder in a food processor.
- Add maple syrup and melted butter and process until the dough comes together. Knead a little, if required.
- Press the dough into the bottom and sides of a 9" tart pan. Bake at 180C for 20-25 minutes.
- Once the tart shell has cooled completely, fill it with dark chocolate ganache and top with lightly toasted pecan nuts.
- Let the tart set in the fridge for 30 minutes to one hour.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/gluten-free-chocolate-pecan-tart/
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