I’ve shared dozens of grain-free recipes over the past few years; today I’ve got a hazelnut tart recipe I think you’re going to love. I’m striving to help make your big holiday meals both nutrient-dense and thoroughly enjoyed by friends and family.
The crispy hazelnuts and honey-sweetened filling nestle into my basic grain-free pie crust and bake until they’re golden brown. The resulting sweet, nutty tart will remind you of pecan pie, but be different enough that you can serve it alongside your traditional favorites at Thanksgiving.
Here are some more Thanksgiving desserts you might enjoy:
Pumpkin Pie
Pecan Pie
Grain-Free Bread Pudding with Chantilly Cream
Pumpkin Cheesecake
Kombucha Jello
Hazelnut Tart (Grain-Free)
Adapted from Fine Cooking
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 45 minutes
- Category: Dessert
- Diet: Gluten Free
Ingredients
Units
For the Crust:
- 2 cups almond flour
- 4 tablespoons coconut flour
- 1/2 teaspoon unflavored grass-fed gelatin
- 1/4 teaspoon Celtic sea salt
- 1 teaspoon coconut sugar
- 8 tablespoons unsalted butter, cold, cut into tablespoons
For the Filling:
- 1 1/2 cups soaked and dehydrated hazelnuts (I use this recipe and omit the maple syrup), chopped
- 12 tablespoons unsalted butter, melted and cooled
- 3 large eggs
- 3 large egg yolks
- 1/2 cup coconut sugar
- 1 cup raw honey
- 1 teaspoon Celtic sea salt
- 2 tablespoons heavy cream or coconut cream
- 1 tablespoon coconut flour
- 1 teaspoon vanilla extract
Instructions
- Prepare the crust: Place the almond flour, 4 tablespoons coconut flour, gelatin, ¼ teaspoon sea salt and 1 teaspoon coconut sugar into the bowl of a food processor. Pulse 2-3 times to combine. Add the 8 tablespoons cold butter to the flour mixture and pulse for eight 1-second pulses. Then leave the processor on until the dough forms into a ball. (If the dough is crumbly, add 1-2 tablespoons of water.) Press the dough on the bottom and up the sides of a 10-inch tart pan. Place in the refrigerator to chill for 30 minutes.
- Preheat the oven to 350ºF and adjust the rack to the middle position. Cover the chilled crust with a piece of parchment paper. Pour pie weights or beans onto the parchment to weigh the paper down. Place the tart pan on a baking sheet and put into the oven. Bake the crust for 10 minutes, remove the pie weights and parchment and then bake for an additional 10-12 minutes, until the crust just begins turning golden brown.
- Prepare the filling: Pour the hazelnuts over the pre-baked pie crust and spread into an even layer. Whisk the eggs, yolks, ½ cup coconut sugar, honey, 1 teaspoon salt, cream, 1 tablespoon coconut flour and vanilla until combined. Pour the egg mixture over the hazelnuts. Bake the tart for 30-35 minutes, until the filling turns golden brown. Cool completely. Serve at room temperature.
- Note: I only test the recipes on my site with the listed ingredients and measurements. If you would like to try a substitution, you are welcome to share what you used and how it turned out in the comments below. Thanks!
Nutrition
- Serving Size: Serves 12
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