Wednesday, October 3, 2012

Pecan Tollhouse Tarts

What say you ... do you choose to make your tarts with a shortbread-type crust or a pie-type crust? Me? I like both.

Even though it's more traditional to make a shortbread crust for many tarts, I went the pie-type crust route for these tarts for the Gluten-Free Ratio Rally. I just really wasn't ever completely satisfied with my incredibly crumbly (but still tasty) pie crust made for the green tomato pie in the pie crust challenge.

I think I may have a winner in this crust. It holds together nicely with a nice amount of crumb. Not too crumbly and even slightly flaky. Great texture and taste. I think I might use this one for the pie baking when the holidays come up. (Is that really beginning in the next month???)

Many thanks to Charissa of Zest Bakery for challenging us to do tarts this month for the rally. Be sure to stop by Charissa's lovely blog and check out her amazing cheddar apple tart. Hello, Fall and hello, yum! I'll be sure to be trying that one (with Colby Jack since I'm allergic to the cheddar I do so adore). When you're there, don't forget to stop by and see the other incredible tart recipes the rally participants have baked up for you this month.

Logo designed by Anile Prakash

If you aren't already familiar with the Gluten-Free Ratio Rally where a group of us experiment with ratios that give us independence in the kitchen, you can check out my rally page here, where I have links to all the rally posts.

I've been wanting to make a Tollhouse pie since we went gluten free four years ago but haven't done it yet. Just as I love chocolate chip cookies, I love Tollhouse pies - it's like eating a gooey mess of warm chocolate chip cookie dough! Making a smaller version into these "tarts" was the perfect excuse to give that pie I'd been missing a try. For the filling, I mostly used a copy I found in my mother's cookbook years ago, but made it a little different by adding some vanilla and switching the walnuts out for pecans.

Because I used a pie-type crust, I used Ruhlman's ratio for pie crust which is 3 parts flour: 2 parts fat: 1 part liquid. I've had success in the past with gluten-free pie crusts using cream cheese, so I used some cream cheese as part of the fat in this recipe. The flour blend I use in this recipe gives a sweeter, nutty taste to the crust that goes well with the chocolate. I used a stand mixer for the crust, but feel free to use a food processor or pastry cutter.

(Printable Recipe)
Projected prep time: 10 minutes for crust; 10 minutes for filling; 40-45 minutes for baking
Note: This crust makes enough for one 9-inch pie/tart or 10 tarts in a muffin tin. If you use the entire filling proportions, you'll have some left over that you can make a shallow crustless pie/tart in.

2 ounces butter
2 ounces cream cheese
3 ounces (85 grams) oat flour
1 ounce (28 grams) sweet rice flour
1 ounce (28 grams) millet flour
1 ounce (28 grams) tapioca starch
(Edit to add 2 tsp. ground chia seed if you have it - just adds a little more stick together in there!)
1 ounce (1/8 cup) cold water
2 pinches kosher salt

2 eggs
3/4 ounce (20 grams or 1/8 cup) potato starch
1/2 ounce (15 grams or 1/8 cup) sorghum flour
1 ounce (28 grams or 1/4 cup) millet flour
3 1/2 ounces (99 grams or 1/2 cup) organic pure cane sugar
3 3/4 ounces (106 grams or 1/2 cup) pure dark brown cane sugar, firmly packed
1 tsp. pure vanilla extract
8 ounces (1 cup - 2 sticks) butter, melted
1 cup semi-sweet chocolate chips
1 cup chopped pecans

For crust:
Blend butter and cream cheese together into flour and salt using the paddle attachment on a stand mixer (or use a food processor or a pastry cutter by hand) until crumbly, then add the water, continuing to mix just until it begins to come together, then form the dough into a ball.

Wrap in plastic wrap and refrigerate for 30 minutes to an hour.

When ready to use, form into 10 balls about 1.5 inches in diameter and press into muffin tins. Set aside.

For filling:
Preheat oven to 325 degrees. Melt butter and set aside to cool.

In large mixing bowl, beat eggs until foamy.

Add flour, sugar, brown sugar and vanilla and beat well until blended.

Blend in butter.

Add pecans, then stir in chocolate chips.

Pour into crust-lined tins (see note above - if you have extra filling left you can make a crustless shallow pie).

Bake until set, about 40-45 minutes.

Serve warm with fresh whipped cream or ice cream for a real treat, but they taste great cold, as well. Refrigerate leftover tarts.


Be sure to visit Charissa's tart recipe and check out the other rally participants this month, as well!


  1. so many wonderful ingredients it has to be good!

  2. I want one. Or maybe three. It's one of those treats that I'd probably find myself standing guiltily in front of the fridge eating. ;) Thanks for sharing this recipe for the tart challenge!

    1. How did you know I did that? ;) Thank you for hosting!

  3. Cream cheese? In the crust? GENIUS!!!

    I've never had a tollhouse pie/tart, and I am starting to think I'm missing out enormously.

    1. I can't take credit for the cream cheese in the crust - my grandmother uses it in some of her crusts. :) Thank you!

  4. Oh, this looks so good! Chocolate chip desserts are a favorite around my house :)

    1. Chocolate chips are a fave here, too!

  5. I love thinking outside the box when it comes to ingredients - so many alternatives to just oil or just butter. Wonderful and enticing combination of flavors - Awesome job!

    1. Thanks, Jonathan! You are a master at thinking outside the box. Your recipes never fail to amaze me. :)

  6. Hi,
    Will you please post a link to your Blog at The Gluten-Free Community? Our members will appreciate it.
    Members include: Those living Gluten-Free, Gluten-Free Experts, Advocates and Organizations.
    It's easy to do, just cut and paste the link and it automatically links back to your website. You can also share Articles, News, Photos and Videos if you like.
    Email me if you need any help or would like me to do it for you.
    Please feel free to share as often and as much as you like.
    The Gluten-Free Community:
    I hope you consider sharing with us.
    Thank you,
    James Kaufman, Editor

  7. I love the idea of using cherries as well. I’ve noticed some people don’t like the overwhelming bitter/tart taste of cranberries, so sweetening it up and adding another flavor could make it much more versatile.find out this site about Carrot Soup, Carrot Soup, and more Carrot Soup.


Have something to say? I love to hear from you and read every comment. :)


Related Posts Plugin for WordPress, Blogger...