Raw Pecan Tarts (Vegan Iron Chef Pecan Challenge)
Recently there’s been some recipe challenges in the Goodreads vegan cooking group. With the current challenge being for pecans and some pecans in my kitchen that needed using, I decided to make something raw and delicious with them.
This recipe started out as a raw custard tart, but after making the base and the pecan cream filling, I thought it needed something else, and created a delicious caramel sauce that I would recommend doubling the next time (and maybe halving the pecan cream filling).
Kitchen time 10 minutes. Makes 4.
For the pecan cream (I would recommend halving this):
2 cups pecans
7 dates, pitted
1 vanilla bean
water, for soaking
1 – 1 1/2 cups water, for blending
Soak the pecans, dates and vanilla bean in enough water to cover for at least a few minutes, preferably a few hours. Drain the water (reserving it for blending), remove the vanilla bean, slice it open and scrape the pulp into a blender with the pecans and dates. Add 1 cup of the reserved water and blend on high until combined. Add the extra half a cup of water if you want.
For the crust:
1 1/2 cups pecans
1/2 cup dessicated (dried, finely shredded) coconut
5 dates, pitted
1/4 cup coconut oil, liquid
In a food processor, combine the pecans and coconut. Blend until soft and crumbly. Add the dates and coconut oil and blend until evenly mixed and no big pieces of dates remain.
For the caramel sauce (I would recommend doubling this):
1/4 cup pecans
3/4 cup water
1 – 4 pinches of salt, to taste
Place all the sauce ingredients in a blender and leave to soak for at least a few minutes, preferably a few hours. Blend until smooth.
Take 4 12cm (4 3/4″) tart pans and place 1/4 of the crust mixture in each. Press into the base and sides. Pour in 1/4 of the pecan cream into each pan, then decorate with the caramel sauce and some extra pecans.
More recipes from the pecan iron chef challenge: