Persimmon Pumpkin Tart
by Cathy ConnallyPersimmon Pumpkin Tart
Rated 5 stars by 1 users
Category
Dessert
Servings
5
Prep Time
25 hours
Cook Time
40 minutes
Calories
387
The pumpkin is aged overnight with pumpkin pie spices heightening the flavour, coupled with persimmon pureed and seasoned with ginger. The gluten free crust provides a nice almond flavour for this tasty autumn treat.
Flavours: With the warm persimmon and ginger layered on nutty cinnamon, nutmeg and allspice, this will warm you and the creamy texture will take you away.
Benefits: Vegan, sugar-free and gluten-free, it is 90% lower in sugar and has 35% fewer calories than a version using sugar.
Yield: Five 3" (7.6 cm) tarts
Total Time: 1 day + 1 hour
Equipment: Roasting pan, food processor, mixing
bowls, peeler, whisk, 3’ (7.6 cm) tart pans with removable bottoms, cookie
sheet (optional)
Cathy Connally
Ingredients
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1 sugar pie pumpkin (~2 ½ pounds)
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1 to 1 ½ tbsp pumpkin pie spice
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1 tbsp cinnamon (preferably Ceylon cinnamon)
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¾ tsp ground ginger
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¾ tsp nutmeg or mace
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½ tsp allspice
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⅓ tsp cloves
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2 persimmons, peeled
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1 tsp ground ginger
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1 tsp monkfruit (or ½ cup sugar)
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1½ cups (170 g) superfine almond flour
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½ cup (70 g) brown rice flour (white rice flour will also work)
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scant ½ cup (60 g) buckwheat flour
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½ tsp monkfruit (or ½ cup sugar)
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½ tsp almond extract
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8 tbsp water
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Coconut whipped cream
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Pecan bits
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pomegranate seeds
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All of pumpkin roasted, spiced pumpkin
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1 tsp monkfruit (or ½ cup sugar)
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3/8 cup (85 g) plant based cream cheese (low fat)
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1 tbsp arrowroot starch.
Pumpkin (roasted)
Pumpkin pie spice (2 tbsp) see note
Persimmon topping
Tart crust
Optional garnish
Pumpkin pie filling + tart assembly
Directions
Pumpkin (roasted) & Pie Spice
Cut the top off of the pumpkin and scrape out the seeds. Discard seeds or use elsewhere. Discard the stem off of the top. Place both pieces of pumpkin skin sides up into a roasting pan, lined with foil.
Roast until soft.
When cool enough to handle, scrape out the pumpkin flesh and put into a food processor. Add the pumpkin pie spice into the roasted pumpkin and puree until smooth. Place contents into a covered mixing bowl and put into refrigerator for one day. This will age the pumpkin and the spices will be more vibrant.
Persimmon topping
Dice persimmons and add to food processor. Puree for 1 minute. Add ginger and continue to puree until smooth. Place into mixing bowl and place in refrigerator overnight. Proceed with rest of recipe the next day.
Preheat oven to 350°F (177°C).
Tart crust
Whisk dry ingredients together in a mixing bowl. Add wet ingredients and mix by hand until the mixture forms a ball.
Divide into 5 equal pieces (approximately 60 g) and place into the tart pans. Press dough into place until it is slightly over the edges of the pan edges. Use a dull knife to get an even edge across the top. Use a fork to pierce the bottom of the dough to prevent doming.
Place filled tart pans onto a cookie sheet (if using) and bake for 15 minutes. Set aside.
Pumpkin pie filling + tart assembly
Remove spiced pumpkin from refrigerator and mix all filling ingredients until fully incorporated.
Fill each baked tart dough ¾ with pumpkin filling. Bake for 20-25 minutes.
Remove tarts from oven. Remove persimmon mixture from refrigerator. Add persimmon filling to the pumpkin tarts and smooth. Serve warm or let cool and garnish with coconut whipped cream, pecan pieces and pomegranate seeds.
Recipe Note
Note: pumpkin pie spice can also be purchased and substituted.
Recipe Nutrition information is based on using monkfruit.
Nutrition
Calories 387, Fat 21.6 grams, Saturated Fat 1.4 grams, Cholesterol 0 milligrams, Carbs 34.4 grams, Sugar 1.4 grams, Protein 3.6 grams, Sodium 107 milligrams