Photo by BrooklynSupper
These gluten-free tart shells are simple and versatile. They can be filled with fresh fruit, custards, coconut creams, etc. For fall, roasted squash makes a nutrient- packed creamy filling that is a dairy- and egg-free alternative to custard. The agar and cashews thicken the filling, which does not require baking.
Yield: two 4-inch tarts
Serving size: Entire recipe (19.5 ounces).
1/2 cup very finely ground almonds
1/4 cup sorghum flour
1 Tbs maple sugar
1/8 tsp salt
1 Tbs maple syrup
3/4 tsp vanilla extract
2 Tbs coconut oil, slightly softened at room temperature
1/4 cup cashews
1/2 tsp agar powder
1 pinch salt
1/3 cup water, boiling
3/4 cups roasted pumpkin (or other winter squash)
1 Tbs maple syrup
1 1/2 tsp vanilla extract
1 tsp ground cinnamon
1/8 tsp ground nutmeg
1 pinch ground cloves
1/8 tsp lemon zest
- Preheat the oven to 350 F. Combine the ground nuts, sorghum flour, sugar, and salt and mix together. Add the maple syrup, vanilla extract, and coconut oil and mix with a fork until well incorporated. The mixture should stick together when pressed.
- Press into 2 4″ tart pans, thinly along the bottom and thicker on the sides. Poke a few holes with a fork on the bottom part of the crust.
- Bake for 17-20 minutes, until golden brown. Remove from the oven and place on a rack to cool completely.
- Place cashews, agar, and salt in a blender and process to a fine powder.
- Pour boiling water into blender and process on high speed.
- Add the roasted pumpkin, maple syrup, and vanilla and process again until smooth.
- Blend in cinnamon, nutmeg, cloves, and lemon zest.
- Pour 1/2 cup of the filling into each cooled tart shell and refrigerate until set, about 30 minutes. For a thicker, pumpkin pie like texture, refrigerate the tarts overnight.
- Remove the tarts from the pans and serve.