Cranberry Chocolate Pecan Tart
Adapted from the Alternative Baker
1/2 cup cocoa powder
1/2 cup almond flour
1/2 cup sweet white rice flour
2 tablespoons tapioca flour
1/4 cup granulated sugar
1/4 plus 1/8 tsp. salt
5 tablespoons unsalted butter, cut into 1/2-inch cubes and chilled
1 tsp. vanilla extract
1 cup raw pecan halves
2 tablespoons sweet white rice flour
1/4 cup plus 2 tablespoons packed dark brown sugar
1/4 tsp. salt
2 large eggs
1/4 cup maple syrup
1 tsp. vanilla extract
4 tablespoons unsalted butter, melted
1/2 cup roughly chopped dark chocolate
1 cup fresh cranberries, halved
Prepare the tart dough. Position a rack in the center of your oven and pre-heat it to 375 degrees. Place a 9-inch round tart pan with a removable bottom on a rimmed baking sheet and set it aside.
In the bowl of your stand mixer with the paddle attachment, mix together the cocoa powder, almond flour, rice flour, tapioca flour, sugar and salt until well combined. Scatter the butter pieces over the top and drizzle with the vanilla extract. Then turn your mixer to medium-low and run it until the dough comes together in clumps and the butter is worked through, about 3-5 minutes.
Dump the crumbs into your tart pan and use your hands to press the dough evenly into the pan, starting with the sides and then moving to the bottom, keeping the edges square. The dough will be about 1/4-inch thick. Prick the bottom of the dough all over with the tines of a fork. Then transfer the pan to your freezer to chill the dough until firm, about 15-30 minutes.
Once chilled, transfer the pan to your pre-heated oven and bake until the crust is firm to the touch, about 18-22 minutes. Remove the pan the from the oven and while the crust is still hot, use the back of a spoon to press down firmly but gently on the bottom and sides of the crust to help it hold together. Set aside.
Prepare the filling. Lower your oven temperature to 325 degrees and position a rack in the lower third of the oven.
Spread the pecans out onto a small rimmed baking sheet and toast them in your pre-heated oven until fragrant, about 10-12 minutes. Remove the pecans from the oven and set them aside to cool. Once cool enough to handle, use your fingers to break the pecan halves up into smaller pieces.
In a large bowl, whisk together the rice flour, brown sugar and salt. Add the eggs and whisk until smooth. Then whisk in the maple syrup and vanilla extract, being careful not to over work the filling. Whisk in the melted butter. Fold in the toasted pecans.
Sprinkle the chopped chocolate over the bottom of your prepared crust. Top with the cranberry halves. Then pour the filling over top, distributing it evenly. Transfer the tart to your pre-heated oven and bake until the sides are gently puffed and the center is still slightly wobbly, about 20-30 minutes.
Remove the tart from the oven and let it cool completely on a wire rack before slicing and serving.
The tart is best when enjoyed the day of baking. Leftovers can be stored in an airtight container in your refrigerator for 3-4 days.