Okay, because everything has to be over the top on Steal the Baking, I’ve got to one up all the simple Pecan tart recipes on the ‘Net by using both an almond meal crust and a Nutella topping. I know what you’re saying, ‘That’s nuts!’ Indeed it is, three kinds of them, almond, hazelnut, and pecans. I would’ve stopped at the almond meal, but that’s not enough. You can leave it out if you want, but I’m going big and trying to do something you haven’t seen before. (Maybe for good reason)
First we’ll start with Almond meal, it’s not necessarily the same as almond flour. This particular bag is from Trader Joe’s and apparently the difference flour is likely blanched, while meal is unblanched. That is to say that one still has the skin and the other doesn’t. So, while this one says almond meal it doesn’t mention blanched or not, but since I could see the dark from the skins, I could take a guess as to which this one is; unblanched.
I bought this almond meal a few days ago and was trying to think of something to make with it ever since. I picked the brain of a friend at work who suggested it be made into a pie crust or a crust for a torte. I love pies, but I’m not big on fruit pies, so I continued to think it over until yesterday I was at a party and heard someone mention pecan tarts and that’s when the idea struck me. Then today, I thought I’d try to truly make it my own and that’s when the Nutella idea came in. After looking at a few different recipes, I settled on two. One adapted from EightyMPHMom for the almond meal crust and the other from Food.com for the pecan pie filling. So, that’s where these two recipes come in.
Pecan Tarts With Almond Meal and Nutella Frosting
Tart Crust (Makes ~12 tarts)
- 1 cup all-purpose flour
- 1 cup almond meal
- 2/3 cup shortening (I used Crisco Butter flavored)
- 1 teaspoon salt
- 1/4 cup water
1. Before you even begin, chill your shortening for at least an hour.
2. Put all your dry ingredients together then cut in shortening. It’ll be clumpy with no real consistency. Add in your water little by little and mix until the dough resembles something that you can work with. (Flatten it and wrap it in plastic wrap and put it in the refrigerator for about 30 minutes if you’re making a pie crust)
3. I placed cupcake liners in a silicone cupcake pan and flattened out a small portion to put in each liner and flattened out the edges by hand.
I suppose you can make this easier, but I wanted it to look nice for once. It actually might be a little easier if you don’t use liners, but I don’t need the extra mess, so I passed on that idea.
Pecan Tart Filling
- 3 eggs slightly beaten
- 1 cup light corn syrup
- 1 cup packed brown sugar
- 1/3 cup melted butter
- 1/3 teaspoon salt
- 1 1/4 cup pecan (I used 1 1/2 because that was the size of the bag I had, no sense in having a 1/4 cup of pecans around)
1. Mix everything in a bowl. Including pecans.
2. Fill tarts 3/4 to the top (they expand a little bit).
3. Bake at 350 degrees, mine took about 40 minutes before they were done.
4. If desired, spread Nutella on top for added craziness. Otherwise, enjoy with vanilla ice cream or milk.
The almond meal gives the crust a nice nutty flavor, even if it is mostly overpowered by the pecan filling. Same goes for the Nutella, it’s optional, but it’s delicious nonetheless. You’ll probably have extra filling, I wish I could give tell you an idea for what you can do with it, but I’ve got nothing. If you know of a little something, please leave it in the comments below.
What I learned from this recipe:
This is not a difficult recipe, but requires a longer than usual amount of time to complete. The downside is the recipe only yields about twelve tarts, but according to the original recipe you can just double the recipe, though you’ll then be short of pecan filling. Oh the conundrum.
Anyway, that’s all I have for you this time around. Please let me know if you give this a whirl. I don’t think you’ll be sorry for a second. You may need to stay on the treadmill an extra 20-30 minutes, but you know it’s worth it. Take care and enjoy the bakes.