Coconut Pumpkin Tart
Instead of pumpkin pie, try this coconut pumpkin tart.
Yield
10 servingsPrep
20 minCook
65 minReady
2½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the crust | |||
| 1 ¼ | cups |
whole-wheat flour
|
|
| ½ | cup |
almonds
silvered and toasted |
*
|
| 1 | tablespoon |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| 4 | tablespoons |
butter, unsalted
cold cut into small pieces |
|
| 4 | tablespoons |
cream cheese (reduced-fat)
cold |
|
| For the filling | |||
| 1 ½ | cups |
canned pumpkin purée
puree and plain |
|
| ¾ | cup |
sugar
|
|
| 2 | tablespoons |
dark rum
|
|
| 1 | teaspoon |
cinnamon
ground |
|
| ¼ | teaspoon |
ginger
ground |
|
| ¼ | teaspoon |
cloves
ground |
|
| 3 | large |
eggs
|
|
| 1 | cup |
coconut milk
|
|
| For the garnish | |||
| ⅓ | cup |
coconut, shredded (desiccated)
unsweetened, toasted |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the crust: | |||
| 296 | ml |
whole-wheat flour
|
|
| 118 | ml |
almonds
silvered and toasted |
*
|
| 15 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 6E+1 | ml |
butter, unsalted
cold cut into small pieces |
|
| 6E+1 | ml |
cream cheese (reduced-fat)
cold |
|
| For the filling: | |||
| 355 | ml |
canned pumpkin purée
puree and plain |
|
| 177 | ml |
sugar
|
|
| 3E+1 | ml |
dark rum
|
|
| 5 | ml |
cinnamon
ground |
|
| 1.3 | ml |
ginger
ground |
|
| 1.3 | ml |
cloves
ground |
|
| 3 | large |
eggs
|
|
| 237 | ml |
coconut milk
|
|
| For the garnish: | |||
| 79 | ml |
coconut, shredded (desiccated)
unsweetened, toasted |
*
|
Directions
Preheat oven to 350°F.
Coat an 11-inch round or 8-by-12-inch rectangular removable-bottom tart pan with cooking spray or butter.
For the crust:
Add flour, almonds, 1 tablespoon sugar and salt in a food processor, process until the almonds are finely ground.
Add butter one piece at a time, and then cream cheese by the tablespoonful, pulsing once or twice after each addition, until incorporated.
Transfer the dough out into the prepared pan (it will be crumbly), spread evenly and press firmly into the bottom and all the way up the sides to form a crust.
Bake the crust until set but not browned, about 15 minutes. Let cool on a wire rack.
For the filling:
Mix pumpkin, ¾ cup sugar, rum, cinnamon, ginger and cloves in a large bowl, beat with an electric mixer on low speed until well blended.
Beat in eggs, one at a time, until combined.
Beat in coconut milk.
Arrange the tart pan on a baking sheet and pour in the filling.
Bake the tart until the filling is just set (the center may still appear soft, but will become more solid as it cools), 45 to 50 minutes.
Transfer to a wire rack and let cool to room temperature.
Serve room temperature or refrigerate until chilled.
Remove the pan sides before slicing.
Garnish with coconut flakes.
