Gluten and dairy-free, this rich Kahlua Pecan Tart does not disappoint. Easy press-in crust for fail-proof success!Jump to Recipe
When it comes to pie, pecan is certainly one of my favorites and a must for Thanksgiving. My Thanksgiving menu is infused with Kahlua as a cooking ingredient, from the turkey glaze to the stuffing and gravy. Kahlua adds a wonderful depth and richness to savory foods, but it is a natural pairing for pecan desserts. This Kahlua Pecan Tart is gluten and dairy-free and has the added bonus of a press-in crust! A tart pan with a removable bottom makes for easy pan release and serving.
Assembling the Tart:
Both the tart crust and filling are mixed in a food processor. If you process the crust first, you may easily move to the filling without having to wash the food processor bowl. The crust will be slightly sticky, but it is easy to press into the tart pan. Freezing the shell for about 20 minutes will prevent it from shrinking in the pan during baking. The tart pan pictured below is extra deep, so my shell does not come all the way up the sides.
Once the dough is well-chilled, spread the pecan filling evenly inside.
Pecan halves are added next in a decorative fashion and then the tart is baked for 20 minutes.
Remove tart from oven and brush with a little Kahlua. This will add a nice glaze and sheen to the pecans. The tart then goes back in the oven for 5 minutes to allow the Kahlua to caramelize.
The finished tart is ready to eat once slightly cooled. This dessert is also delicious served with a bit of whipped coconut cream or nut milk ice cream!
I hope you will add this Kahlua Pecan Tart to your holiday repertoire! It is an easy and elegant addition to any holiday feast. Enjoy!!
Kahlua Pecan Tart
- ½ cup pitted Medjool dates
- 5 tablespoons maple syrup
- ¼ cup coconut oil, melted
- 2 tablespoons almond or coconut milk
- ½ teaspoon vanilla extract
- 1 tablespoon Kahlua
- ¼ teaspoon sea salt
- 1 cup pecans, chopped
- Pecan halves for garnish
- Kahlua for glazing
- 2 ¼ cups blanched almond flour
- ¼ teaspoon sea salt
- ¼ teaspoon baking soda
- ¼ teaspoon cinnamon
- 5 tablespoons solid coconut oil
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
To Make the Filling:
- Cover the dates with hot water in a heat-proof bowl. Let soak at least 10 minutes; drain.
- Combine softened dates, maple syrup, coconut oil, milk, vanilla, Kahlua and salt in food processor; process until smooth. Stir in chopped pecans and set aside.
To Make the Shell:
- In food processor, combine almond flour, salt, soda and cinnamon. Add coconut oil, maple syrup and vanilla and process until mixture starts to pull together.
Assembly and baking:
- Preheat oven to 350°.
- Press shell dough into a 9-inch tart pan with removable bottom. Chill in freezer for 20 minutes.
- Fill shell to rim with pecan filling and arrange pecan halves in a decorative fashion on the top.
- Bake tart for 20 minutes or until just starting to get golden brown and firm in the center.
- Remove from oven. Brush pecans with additional Kahlua and return to oven for 5 minutes. Remove and cool completely before slicing.