Dairy-Free Classic Pecan Tart
Indulge in the irresistible sweetness of a **Dairy-Free Classic Pecan Tart**, the perfect dessert for those seeking an elegant, dairy-free twist on a traditional favorite. This stunning tart features a flaky, golden coconut oil crust that serves as the perfect foundation for its rich, caramel-like filling. Made with brown sugar, corn syrup, and a hint of vanilla, the filling envelops a layer of perfectly toasted pecan halves, delivering that quintessential nutty crunch in every bite. With no butter in sight, dairy-free margarine takes center stage, ensuring a luscious texture that's friendly for dairy-sensitive eaters. Ready in just over an hour from prep to cooling, this crowd-pleasing recipe will make any holiday, celebration, or casual gathering truly memorable. Serve it as a show-stopping dessert or a sweet afternoon treat—it’s an irresistible blend of tradition and innovation!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.25 cup Granulated sugar
- 0.25 teaspoon Salt
- 0.5 cup Coconut oil, solid
- 3 tablespoons Cold water
- 1 cup Brown sugar
- 0.5 cup Corn syrup
- 0.25 cup Dairy-free margarine
- 1 teaspoon Vanilla extract
- 3 Eggs
- 2 cups Pecan halves
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, combine the flour, granulated sugar, and salt. Add the solid coconut oil and use a pastry cutter or your fingers to blend until the mixture resembles a coarse meal.
Gradually add the cold water, one tablespoon at a time, mixing until the dough just holds together.
Form the dough into a disk, wrap it in plastic, and chill in the refrigerator for at least 15 minutes.
Roll out the dough on a floured surface to fit a 9-inch tart pan. Transfer the dough to the pan, pressing it into the bottom and up the sides. Trim any excess dough.
In a saucepan over medium heat, combine the brown sugar, corn syrup, and dairy-free margarine. Stir constantly until the margarine melts, then remove from heat.
Stir in the vanilla extract. Allow the mixture to cool slightly.
In a separate bowl, beat the eggs lightly. Gradually add the cooled syrup mixture to the eggs, whisking constantly to combine.
Place the pecan halves in a single layer on the bottom of the prepared tart crust.
Pour the syrup mixture over the pecans.
Bake the tart in the preheated oven for 45 minutes, or until the filling is set.
Remove from the oven and let it cool completely on a wire rack before serving.
Nutrition Facts
Calories |
5094 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 345.3 g | 443% | |
| Saturated Fat | 126.1 g | 630% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1328 mg | 58% | |
| Total Carbohydrate | 486.0 g | 177% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 323.8 g | ||
| Protein | 58.2 g | 116% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 412 mg | 32% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 1531 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
