These gluten and dairy free treats are a twist on pumpkin pie using kumara & mixed spice for sweetness and flavour with an added crunch and sweetness from pecan praline.
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Ingredients
Pecan praline
Method
1.Preheat oven to 180°C/350°F. Grease six 10cm round flan tins with removable bases.
2.Process ground almonds, flours, coconut sugar and ginger in a food processor to combine. Add eggs and coconut oil, processing until just combined. Press mixture evenly over base and sides of tins. Place tins on an oven tray.
3.Bake tart cases for 10 minutes or until golden.
4.Meanwhile, place kumara and the water in a small microwave-safe bowl; cover. Microwave on HIGH (100%) for 8 minutes or until tender. Drain; cool.
5.Blend or process kumara with coconut cream, extra eggs, maple syrup and mixed spice until smooth. Pour mixture into tart shells.
6.Bake tarts for 15 minutes until just set with a slight wobble in the centre. Turn oven off; cool in oven. Refrigerate for 2 hours.
7.Make pecan praline. Spread nuts on a baking-paper-lined oven tray. Stir coconut sugar and the water in a small saucepan over medium-high heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, without stirring, for 6 minutes until it reaches hard crack stage (when a drizzle of syrup dropped into iced water turns into hard brittle shards). Pour toffee over nuts on tray, titling the tray to spread into a thin even layer. Allow to cool and set. Break praline into pieces.
8.Just before serving, top tarts with coconut yoghurt and praline.
Tarts can be made up to 2 days ahead; store, covered in the fridge. Top with yoghurt and praline before serving. Praline can be stored in an airtight container for up to 2 weeks.
Make double the praline and keep to sprinkle over ice-cream and desserts.
Note
