“Pumpkin Spice Tart with Nutty Crust”
BEST FOR
Celebration
A sweet treat
SERVES: 10
Time: 30 mins
INGREDIENTS
Crust
• ¾ cup almonds, roasted
• ½ cup walnuts, roasted
• 1 cup of de-seeded dates
• ¼ teaspoon rock salt
Filling
• 2 cups chopped pumpkin,
• 1½ cups cashews, soaked
• ¾ cup jaggery powder
• 1 teaspoon cinnamon powder
• ¼ teaspoon nutmeg powder
• ¼ teaspoon rock salt
Topping
• 2 tablespoons almonds, roasted and chopped
PREPARATION
• Soak 1½ cups cashews for 6 hours.
• Steam 2 cups chopped pumpkin.
Method
1. Place all the crust ingredients into a blender and blend. The crust should be crumbly. Do not over-blend it, or it will become sticky and not yield a good texture.
2. Take an 8-inch tart tin or cake tin. Grease the tin with coconut oil. Place the crust and press down using your hands to spread evenly from the center to the edges. Do not press too much. Keep the tin
in the freezer for 10 minutes.
3. For the filling, place all its ingredients into a blender
and blend until smooth. The more you blend, the creamier the filling will become.
4. Pour the filling on top of the crust and add the toppings. Keep in the freezer for 18 hours until set.
5. Before serving, let it thaw for 10 minutes until it becomes soft enough to slice. Slice and serve!