Friday, July 27, 2007

Pumpkin Tart with candied pumpkin seeds

For anyone getting ready for those scrumptious autumn recipes...this one is on the "high request" list....

For the tart crusts:
1/1/2 cups coarse almond flour
1/1/2 cups fine almond flour
3 tablespoons date paste
3/4 cup maple syrup powder
3/4 cup coconut butter
Large pinch of sea salt

In a medium bowl, mix together all the ingredients until very thoroughly combined. Line tart shells with squares of plastic wrap. Divide the dough between the shells and press evenly into the sides and bottom, to create an even thickness throughout. Refrigerate until firm, about 1 hour or more, and keep refrigerated until ready to fill.

For the filling:
1 cup raw cashews, soaked 4 hours or more
1 cup coconut meat
2 cups carrot juice
3/4 cup agave nectar
3/4 cup coconut butter
1/3 cup date paste
1 tablespoon vanilla extract
1 tablespoon groug cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground nutmet
1/4 teaspoon ground cloves
3/4 teaspoon sea salt

For serving:
1 cup Candied Pumpking Seeds as follows...
2 cups pumpkin seeds (Pepitas), soaked 4 hours or more
1 tablespoon gorund ginger
1/4 cup maple syrup powder
1/2 teaspoon fine sea salt

Drain the pumpkin seeds very well and place in a medium bowl with the remaining ingredients. Toss well to combine. Spread on a dehydrator tray. Dehydrate at 115F for 12 to 24 hours, or until dry and crisp.

Now it all goes together:
Carefully release the tarts from teh shells and discard the plastic. Top each tart with a few spiced candied pumpking seeds. If not serving immediately, store in the refrigerator. Ideally, le the tarts sit at room temperatrue for 15 to 20 minutes before serving, so they're not too cold.

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