Tis the season to be jolly . . . especially when you have incredible desserts like this to serve up at your Holiday gathering! And who do we have to thank for this gorgeous festive treat? None other than my fellow foodie friend Alanna Taylor-Tobin from The Bojon Gourmet!
A few weeks back Alanna contacted me and asked if I'd be interested in doing another giveaway of her recipe book - you can find the first recipe I posted from her book as well as more about how we connected here. Luckily I had recently made Alanna's Chocolate Cranberry Pecan Tart for our Friendsgiving - with a vegan twist of course - so it was an easy choice to post this recipe. Plus it would make a perfect addition to any holiday spread.
Over the past several weeks I have made this tart for multiple gatherings, and it has been a huge crowd pleaser at each and every one! The juxtaposition of the colorful cranberries with their decorative inner designs exposed against the dark brown crust and toasted pecans is simply stunning. And the pure genius of Alanna adding a hidden chocolate layer in the bottom makes this one of the best pecan pies I believe you'll ever have the pleasure of tasting!
Now onto the book giveaway . . . For a chance to win a copy of Alanna's award-winning recipe book, Alternative Baking: Reinventing Dessert With Gluten-Free Grains and Flours, please leave a comment below with your favorite holiday dessert - this would be mine! - and head over to Harmony Kitchen's page and hit the like button. A winner will be announced Christmas Day over at HK's Facebook page. Best of luck to you all!
tart crust ingredients
1/2 cup blanched almond flour
1/2 cup sweet white rice flour
1/2 cup cocoa powder (preferably Dutch-process)
2 tablespoons tapioca flour
1/4 cup coconut palm sugar or other sugar of choice
1/4 plus 1/8 teaspoon fine sea salt
5 tablespoons cold, unsalted vegan butter - earth balance is my favorite!
1 teaspoon vanilla extract
Position a rack in the center of the oven and preheat to 375°F (190 °C).
In the bowl of a stand mixer fitted with the paddle attachment, combine the almond and sweet rice flours with the cocoa, tapioca starch, sugar and salt. Scatter the butter pieces over the top and drizzle with the vanilla extract. Turn the mixer to medium-low and run until the dough comes together in clumps and the butter is worked through, 3-5 minutes.
Dump the crumbs into the desired tart pan(s) with removable bottoms(s) and press the dough evenly into the pan, starting with the sides and then moving to the bottom, keeping the edges square. (It usually takes me about 10 minutes to make it look pretty.) Prick the bottom of the crust all over with the tines of a fork and freeze until firm, 15-30 minutes.
Place the tart pan on a rimmed baking sheet and bake for 1o to 12 minutes. Since the dough is dark, it can be difficult to tell when the crust is done, so do set a timer and look closely for edges that are beginning to darken and pull away from the sides of the pan. If the chocolate begins to smell at all burnt, remove the crust immediately. (If making tartlets, decrease the overall baking time by 5-10 minutes.) Remove the crust from the oven and, while it's still hot, press the sides and bottom with the back of a spoon. This will help it hold together when cool.
maple bourbon whipped cream ingredients
1 13.5 ounce full-fat can of coconut milk without gums
1 tablespoon bourbon or GF whiskey
1 tablespoon coconut palm sugar or other sugar of choice
Chill the can of coconut milk in the fridge for at least 24 hours. Tip - keep a few cans in the fridge at all times so you don’t have to wait. About 1 hour before making the whipped cream, chill a mixing bowl in the freezer. After chilling the can, flip it upside down and open that end with a can opener. Poor out the liquid into a container to use for another recipe or to make coconut water ice cubes. Scoop the solid white coconut cream into the chilled bowl. Using a stand mixer with the whisk attachment or a hand crank mixer, beat the cream until it mounds softly. Add in the sweetener and bourbon and whip until the cream holds soft peaks, meaning that when you lift the beater out of the cream and turn it upside down, the peak of cream will flop over. Keep the cream cold until using; it will separate as it sits and may need to be re-whipped if chilled for longer than an hour or two. Return whipped cream to fridge until ready to use. It will firm when chilled and soften at room temperature. This cream will keep in the fridge in a sealed container for up to 1 week.
filling ingredients
2 tablespoons ground flaxseeds
1/3 cup water
1 cup raw pecan halves
2 tablespoons sweet white rice flour
1/4 cup plus 2 tablespoons packed dark muscovado sugar or packed organic dark brown sugar - coconut palm sugar works well, too
1/4 teaspoon fine sea salt
1/4 cup maple syrup
4 tablespoons unsalted vegan butter, melted
1/2 cup roughly chopped bittersweet chocolate (preferably 70% cacao mass)
1 cup fresh or frozen cranberries, halved
To make the filling, position a rack in the lower third of the oven and preheat to 325°F (165 °C).
Add the flaxseeds to the water, stir and set aside. Spread the pecans on a small, rimmed baking sheet and toast until darkened slightly and fragrant, 10-12 minutes. Cool completely, then use your fingers to break the pecan halves into quarters and eighths. NOTE: Breaking up the pecans with your fingers rather than chopping creates less dust and keeps the filling pretty and clear.
In a large bowl, whisk together the sweet rice flour, sugar and salt. Whisk in the flaxseed mixture, whisking until smooth, then add the maple syrup and vanilla, taking care not to incorporate too much air into the custard. Whisk in the melted butter, then fold in the toasted cooled pecans.
Sprinkle the chopped chocolate over the bottom of the crust, then the cranberries, and carefully pour in the filling, distributing the nuts evenly.
Bake the tart until the sides are gently puffed and center is wobbly like Jell-O under the nuts and fruit (which will float to the top), 20-30 minutes.
Let cool completely, then cut into slender wedges and serve. Alternatively, chill the tart before cutting into wedges for the cleanest slices, dipping the knife in hot water and wiping it clean between cuts. Serve the tart at room temperature, with a dollop of the whipped cream. The tart is best the day of baking when the crust is crisp, but extras keep well, refrigerated airtight, for up to 4 days.
“Let them eat Pie or let them eat Cake. As for me I will eat Pecan Pie.”
~ Brent M. Jones
This is such a beautiful cookbook! I can't wait to try the recipes they look wonderful and that frosting, WOW!!!
Posted by: Tracy Riley | 25 December 2017 at 11:11 AM