|Honey Pecan Tart|
The big dessert was the pecan tart. The pecans were cooked with honey, almond milk and silken tofu and mounded in a tart shell. An empty wine bottle makes a good rolling pin for the crust. A top layer of crust was placed over the tart. Then I poured a chocolate 'granche' made with dark chocolate, Earth Balance, almond milk and silken tofu. The remaining pecans were mounded on top.