Chai Tart

Servings: 6-8 Slices

Prep: 10 Mins

Total Time: 6 Hrs

Made with The Alt

CARAMELIZED PECAN CRUST

FILLING

TOPPINGS

In a food processor, combine the oat flour, caramelized pecans, maple syrup, melted coconut oil, and a pinch of salt. Pulse until the mixture is well combined and sticks together.
Press the mixture evenly into the bottom and up the sides of a tart pan. Place in the freezer for 15-20 minutes to allow to firm.
In a saucepan, heat The Alt over medium heat. Add the loose chai tea leaves and simmer for 5 minutes. Strain out the tea leaves and let the infused milk cool slightly.
Place the white chocolate in a microwave-safe bowl and heat for 20 second intervals, stirring in between, until fully melted.
In the same saucepan, on medium low heat, combine the chai-infused plant milk, melted white chocolate, coconut cream, cornstarch slurry, agar agar, vanilla extract, and a pinch of salt. Whisk thoroughly until the
Heat the mixture over high heat stirring constantly until it comes to a boil, then remove and continue stirring. The mixture should now be thick, but still pourable.
Pour the filling into the prepared caramelized pecan crust and smooth the top. Allow the tart to cool to room temperature for approximately 1 hour. Once cooled, cover with a lid or tin foil and refrigerate for at least 4 hours until fully set.
When ready to serve, top with pumpkin pie spice, crushed caramelized pecans and anise stars (for decoration only). Enjoy!

Servings: 6-8 Slices

Prep: 10 Mins

Total Time: 6 Hrs

This chai and caramelized pecan tart is nuttin’ short of deliciousness! Made oh-so creamy with The Alt, your dairy-free baking sidekick.

CARAMELIZED PECAN CRUST

FILLING

TOPPINGS

In a food processor, combine the oat flour, caramelized pecans, maple syrup, melted coconut oil, and a pinch of salt. Pulse until the mixture is well combined and sticks together.
Press the mixture evenly into the bottom and up the sides of a tart pan. Place in the freezer for 15-20 minutes to allow to firm.
In a saucepan, heat The Alt over medium heat. Add the loose chai tea leaves and simmer for 5 minutes. Strain out the tea leaves and let the infused milk cool slightly.
Place the white chocolate in a microwave-safe bowl and heat for 20 second intervals, stirring in between, until fully melted.
In the same saucepan, on medium low heat, combine the chai-infused plant milk, melted white chocolate, coconut cream, cornstarch slurry, agar agar, vanilla extract, and a pinch of salt. Whisk thoroughly until the
Heat the mixture over high heat stirring constantly until it comes to a boil, then remove and continue stirring. The mixture should now be thick, but still pourable.
Pour the filling into the prepared caramelized pecan crust and smooth the top. Allow the tart to cool to room temperature for approximately 1 hour. Once cooled, cover with a lid or tin foil and refrigerate for at least 4 hours until fully set.
When ready to serve, top with pumpkin pie spice, crushed caramelized pecans and anise stars (for decoration only). Enjoy!