Pecan Caramel Tart: Because you need some sweetness in your life

 I started to pay attention to different kinds of diet lately, as I notice that there are a lot of people who need to avoid some type of food because it's dangerous for their health.

 We are different, something that we accustom to and be able to eat on daily basis can be someone's poison. So, each time that I crate this kind of recipe, I don't want to stick with the one allergen. This time is a request from one reader, sweet treat for someone who can't eat baking soda, baking powder, egg and dairy product, and that's person is a child, I think it's good that he still can be able to enjoy nut.
This time I tried to make gluten free pastry shell by using rice flour and almond powder, it's very easy to make, no egg, no dairy product and made with natural sweetener. 
For the filling, it's sweet (and you know it, haha), it's a caramel, that made from coconut milk, natural sweetener (maple syrup) and Non-hydrogenated rice barn oil shortening, no dairy product. You can use more or less nut, it depends on your taste. 
I didn't say that it's a very healthy sweet (as I believe that everything is healthy as long as you eat it in moderation), but it's a good choice for some people who don't have so much choice in their life. I hope that this little treat will bring smile on some children's face because they can enjoy it without fear. 
Note: This tart recipe is dairy free, gluten free, egg free chemical free and made from natural  sweetener. 

Pecan Caramel Tart

Make 18cm tart (or 3- 9.5cm tarts)

Rice flour and almond Pastry 
50g ................................. Rice flour
40g ................................. Almond powder
30g ................................. Non-hydrogenated rice barn oil shortening
40g .............................. Maple syrup (or honey)
..................................... Pinch of salt

Pecan caramel filling
250g ........................... Coconut milk
85g ............................. Maple syrup (or honey)
7g ................................ Non-hydrogenated rice barn oil shortening
1tsp ............................. Vanilla extract
..................................... Pinch of salt

100g ........................... Pecan nuts, lightly roasted and chopped
20g ............................. Pecan nuts, lightly roasted

I use this Shortening  (non-hydrogenated rice barn oil shortening).

 Put all the ingredients for pastry into a bowl.

 Mix until smooth.

 Cover with plastic wrap and refrigerate for at least 1 hour (or overnight).

 Preheat the oven to 180 C.
Roll the pastry until 4mm thickness.

 Line the tart pan with the pastry, and prick it.
Refrigerate for 30 minutes before baking.
Note: If it has a hole or torn while lining, just patch it with a small piece of pastry.

Bake for 20-25 minutes or until golden brown.
Remove from the oven and let it cool on a wire rack.

 Put all the ingredients for the filling except the pecan nuts into a medium saucepan.
Place over medium heat.
After the mixture becomes boil, lower the heat.

 Boil the mixture for 30-40 minutes until it thicken and turn into caramel colour.

 Remove from the heat, let the mixture cool for 10 minutes, then stir it until smooth.
Put both of the pecan nuts into the saucepan, stir until all the nuts covered.

Pour the filling into the pastry, (use the whole nut for decorating ^^).
Let it cool completely before serving.

Pecan Caramel Tart: Because you need some sweetness in your life