Here in Modern Yogi, we love sweet pumpkin! Find below a dairy-free and egg-free recipe for sweet pumpkin tart.
For a tart dish of diameter 27-30 cm
For the almond or pecan crumble, you will need:
- 200 gr shredded almonds (or the leftover almond if you make your own almond milk) or pecan
- 240 gr whole wheat flour
- 200 gr raw sugar or coconut sugar
- 200 gr coconut butter
- few grated clove
Preheat the oven at 175 degrees. Place a baking paper on the tart dish. Put all the ingredients for the tart dough into a bowl and work them with your hands till they become a soft workable dough. Place the dough on the baking paper and spread it with your hands all over the tart dish.
For the tart filling you will need:
- 1000 gr sweet pumpkin
- 1/2 teacup honey or agave syrup
- 200 gr shredded pecans
- 150 gr shredded almonds
- 2 tbsp wheatmeal
- ι/2 tsp cinnamon
- 1/4 tsp grated clove
- orange peel or ginger (optional)
Instructions:
For this recipe, pumpkin should be smashed, without moisture at all. Avoid the canned mashed pumpkin due to the conservatives and prefer to make it by yourselves. Cut the pumpkin into pieces, boil them, and leave them for an hour to drain well after you have pressed them very well with a fork.
Sweat the smashed pumpkin slightly for a few minutes with coconut oil till there is no moist at all. Take it away from the fire, add the spices, the shredded nuts, the wheatmeal, and the honey.
Fill the tart dough with the mixture.
Bake the tart for 30 minutes into the pre-heated oven at 175 degrees or till a sinking knife comes out clean.
Serve it with thick creamy coconut yogurt!
Tip: in the half baking time cover the tart with foil paper to avoid getting dark on the top.
