Pecan Tart

Pecan Tart

Agave In The Raw | Prep Time: 10 | Cook Time: 25 | Makes 8 servings


1 refrigerated pie crust, softened as directed on package
1 cup Agave In The Raw
3 eggs
2 cups pecan halves, reserving 8 for garnish


Heat oven to 375°F. Roll crust to 11 inches. Fit in bottom and up side of 9-inch tart pan with removable bottom. Trim edge. Bake 5 to 8 minutes or until beginning to brown. With back of wooden spoon, gently press out any bubbles. Meanwhile, in medium bowl with electric mixer on medium speed, beat Agave In The Raw and eggs until smooth. Stir in pecans. Pour into partially baked crust. Bake 20 to 25 minutes or until filling is set. Cool completely. If desired, garnish with whipped cream and reserved pecans.

Tip: For a special garnish, reroll dough scraps. Cut out small leaves with 1-inch canapé cutter. Bake on small cookie sheet while crust is prebaking. Bake until golden brown. Garnish tart with baked pastry leaves.

Agave In the Raw/ Prep Time: 10 minutes/ Bake Time: 25 minutes/ Makes 8 servings

Nutrition Information

Cal 450
Fat 28g
Sat Fat  5g
Trans Fat 0g
Sodium 125mg
Carbohydrates 53g 
Dietary Fiber 3g
Sugars 32g
Protein  6g

Serving Size: 1 slice

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