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Low FODMAP Pecan Tart
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Low FODMAP Pecan Tart

This is the perfect dessert to have after a thanksgiving meal.
Prep Time30 minutes
Cook Time1 hour
Course: Dessert, Thanksgiving
Cuisine: American
Keyword: Gluten Free, Pecan, Tart
Servings: 6 Servings
Cost: $

Equipment

  • 1 Tart pan? 13x4 inches with removable base

Ingredients

Pastry

  • 180 grams Gluten Free AP flour mix
  • 115 grams Cold butter
  • 50 grams Icing sugar
  • 1 tsp Vanilla sugar or a splash of Vanilla extract
  • 3 tbsp Ice cold water

Filling

  • 140 grams Brown sugar
  • 25 ml Dark syrup
  • 25 ml Golden syrup
  • 50 ml Melted butter
  • 50 ml Whipping cream Lactose free 40% fat
  • 1 pinch salt, cinnamon, nutmeg and cardamom
  • 0,5 tsp Vanilla extract
  • 120 grams Pecan nuts chopped, plus some whole for decorating

Instructions

Pastry

  • Combine all the ingredients (not the water) in a bowl. Crumble to a grainy texture using your fingers. Add and mix in the water 1 tbsp at a time until the texture is right.
  • Alternative: The step above can also be done in a food processor if you have one. Just add all ingredients and pulse for 10-15 seconds until well combined.
  • The texture is right when the crumbly dough just sticks together if you squeeze it between your fingers. It should crack and crumble a little bit. If it goes together as a sticky dough you have added too much water.
  • Shape the dough into a rough ball, cover in plastic wrap and put in the fridge for at least 30 minutes (up to 24h).

Baking the Pastry

  • Roll the pastry out to roughly 1 inch bigger than your pastry form. Roll it up on the rolling pin to make it easier to transfer. The thickness should be around 0,5cm thick.
  • Cut any excess off the sides and make sure the edges are nice and clean and the bottom is evenly thick.
  • Bake in the oven for 10 minutes covered in baking paper and pie weights (Or a couple of handfuls of dried beans).
  • Remove the weights and cover it in egg wash. Bake another 10 minutes until it has a nice golden colour. Cover it with foil and bake 10 more minutes (a total of 30 minutes)

Making the filling

  • Add the Chopped nuts, Syrups, Sugar, Cream and Butter to a bowl. Grate in a little nutmeg, sprinkle in the cinnamon and cardamom and add the vanilla extract. Whisk until well combined.
  • Pour the mixture into the pastry crust and top with the remaining whole pecan nuts. Bake in the oven at 200c convection for 20 minutes. If the crust is getting too brown you may need to cover it with foil to prevent burning.