Preheat the oven to 350 degrees. Grease an 11” tart pan. Combine the ground nuts with the oil in a bowl until the nuts are completely moistened. Press the nut mixture evenly into the pan, pressing nuts up the sides as well.
Melt the chocolate with the margarine in a small sauce pan or double boiler. Set aside.
In the mixer or food processor, beat the eggs and sugar until light in color. Add melted chocolate and vanilla extract. Sift in the potato starch to avoid lumps, and mix until combined. Fold in the chopped pecans and pour into the crust.
Bake 35 Minutes, just until the top is barely firm. Remove from oven. The residual heat will continue baking the tart after it’s out of the oven. Allow to cool completely before slicing.
Ingredients
Directions
Preheat the oven to 350 degrees. Grease an 11” tart pan. Combine the ground nuts with the oil in a bowl until the nuts are completely moistened. Press the nut mixture evenly into the pan, pressing nuts up the sides as well.
Melt the chocolate with the margarine in a small sauce pan or double boiler. Set aside.
In the mixer or food processor, beat the eggs and sugar until light in color. Add melted chocolate and vanilla extract. Sift in the potato starch to avoid lumps, and mix until combined. Fold in the chopped pecans and pour into the crust.
Bake 35 Minutes, just until the top is barely firm. Remove from oven. The residual heat will continue baking the tart after it’s out of the oven. Allow to cool completely before slicing.