Pumpkin tart (paleo)

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Simply delicious, I had to try this recipe as soon as I saw it. Now I love it!

Is really easy to make, all what you’ll need to do is:

For the crust:

  • 2 cups blanched, fine ground almond flour
  • 1/2 teaspoon baking soda
  • 4 tablespoons coconut oil, softened or liquid
  • 1/4 cup mild honey (like clover) or vegan alternative, (just if you want it to be sweet)
  • 1 tablespoon GF vanilla extract
  • 1 large egg

How to do it?

  • Mix all the ingredients together until you get a nice dough.
  • Roll it out and put it in parchment paper
  • Shape a circle and place it in a tart tray.
  • Bake for 12-15 minutes at 350 F

Now for the NO BAKE filling:

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  • 15 oz pumpkin puree 
  • 1.5 teaspoons gelatin
  • 2 teaspoons mixed spice (or 2 tsp cinnamon, 1 tsp ginger, 1 tsp nutmeg)
  • 1/2 teaspoon salt
  • 13.5 oz can (full-fat) coconut milk
  • 1 cup sultanas or dates (as a sweetener)
  • 1 teaspoon vanilla extract
  • 2 large eggs, beaten

How to do it?

  • In a sauce pan combine gelatin, spices, sultanas and salt.
  • Stir in the coconut milk and beaten eggs. Mix well and let stand for a couple of minutes, then place on medium-low heat stove top burner.
  • Stir constantly with whisk for about 12 minutes, or until the mixture thickens.
  • Remove from heat immediately.
  • Stir in pumpkin, mixing thoroughly, and pour mixture into the baked crust.
  • Chill for at least 2 hours before serving.

IMG_5183 I then decided that I wanted mine to be more cinnamon y so I spread some on top.

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