Hallie’s Maple Pecan Tart

Directions

1. 1
   Preheat the oven to 350F.Make the crust: in a food processor fitted with a steel blade combine the teff flour, arrowroot starch, pecans, coconut sugar, cinnamon, and salt. Process until the pecans are finely ground.
2. 2
   Add the coconut oil and process until the mixture looks like damp sand.
3. 3
   Add the water and process until incorporated into the dry ingredients and the mixture holds together with two fingers, 20 - 30 seconds.Press the dough firmly and evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom.
4. 4
   Place the tart pan on a rimmed baking sheet and bake for 10 - 12 minutes.
5. 5
   Remove from the oven and cool the crust for at least 15 minutes before filling.While the crust cools, finely chop 1/4 of the pecans.
6. 6
   Whisk the chopped pecans with the eggs, egg whites, maple syrup, coconut sugar, vinegar, vanilla, and salt in a medium mixing bowl until thoroughly combined.
7. 7
   Pour the filling into the tart shell. Scatter the remaining 3/4 cup pecans over the top of the filling.
8. 8
   Bake the tart for 23 - 25 minutes, until the filling is puffed and golden brown. Cool in the pan before serving. Store leftovers in an airtight container in the refrigerator.