American Maple Pecan Tart with Oat Crust

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• 150 g rolled oats

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• 100 g ground almonds

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• 80 g coconut oil — melted

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• 200 ml maple syrup

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• 3 tbsp cornflour

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• 1 tsp vanilla extract

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• 150 g pecan halves — lightly toasted

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• 1 pinch pinch of sea salt

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Step by step

1. 1

   Preheat your oven to 180°C (160°C fan). Lightly grease a 23 cm round tart tin.

2. 2

   In a food processor, pulse the oats until they resemble coarse flour. Add the ground almonds and melted coconut oil, then pulse until the mixture clumps together.

3. 3

   Press the oat mixture evenly into the base and up the sides of the tin. Bake for 12 minutes until lightly golden. Remove and set aside.

4. 4

   In a saucepan over medium heat, whisk together the maple syrup, cornflour, vanilla extract and sea salt. Bring to a gentle simmer, whisking constantly, and cook for 2– 3 minutes until thickened.

5. 5

   Remove from the heat and stir in the toasted pecans.

6. 6

   Pour the filling into the baked crust, spreading the pecans evenly.

7. 7

   Return to the oven and bake for 18– 20 minutes until the filling is set but still slightly wobbly in the centre.

8. 8

   Cool completely in the tin before slicing. Serve at room temperature.