I will never get bored of this incredible versatile vegetable. It’s ideal in savoury dishes but it works so well in sweets too. The best thing about these tarts is definitely the caramel filling.
Pumpkin Caramel Tarts
Super silk, glossy and packed with gorgeous autumnal flavours. I love serving them with some chopped up pecans and coconut yogurt.
- For the base
- 50gr cup of raw almond
- 100 gr of oat flour (just blitz)
- 1/4 teaspoon fine sea salt
- 3 tablespoons of melted coconut oil
- 3 tablespoons of maple syrup
- 2 tablespoons of smooth and runny almond butter
- 2 to 3 teaspoons water if needed to help the dough to stick together
- For the filling
- 5 tablespoons of maple syrup
- 3 tablespoon of runny almond butter
- 2 tablespoons of coconut oil
- 3 tablespoons of pumpkin puree
- 2 teaspoons of vanilla extract
- 2 teaspoons of pumpkin spice
- ¼ teaspoon of sea salt
- To serve
- Chopped pecans
- Coconut yogurt or cream
Start by preheating the oven at 180 degrees Celsius.
Place the almond in the Ninja food processor and blitz until you have a coarse flour.
Add all the ingredients and blitz again until you have a sticky kind of mixture.
With some coconut oil generously grease your tarts cases. Spread the mixture in the cases, with your hands press the mixture evenly.
Place the tarts in the oven to bake for around 8 minutes.
Don’t bake for longer as they will probably burn.
Let the cool down completely in their cases before pop them out.
To make the caramel filling:
In a small pan, whisk together the maple syrup, almond butter, coconut oil, pumpkin puree, vanilla, pumpkin pie spice, and sea salt over medium-low heat until smooth, silky and slightly thickened (approximately 3 minutes).
Remove from heat and let it cool down onto one side.
Place the caramel in the fridge for about ½ hour to thicken up even further.
Add about 2 tablespoon of the pumpkin caramel onto each tart.
Serve with chopped pecans and coconut yogurt.