Kumara and coconut tarts with pecan toffee

Like pumpkin pie? You'll love these!

  • 45 mins cooking
  • Serves 6
  • Print
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.


  • 1½ cups (180g) ground almonds
  • ⅓ cup (50g) coconut flour
  • 2 tablespoons tapioca flour
  • 2 tablespoons coconut sugar
  • 1 teaspoon ground ginger
  • 2 eggs
  • ⅓ cup (80g) coconut oil, melted
  • 500 grams kumara (orange sweet potato), cut into 3cm pieces
  • 1 tablespoon water
  • ¾ cup (180ml) coconut cream
  • 2 eggs, extra
  • ¼ cup (60ml) pure maple syrup
  • 1 teaspoon mixed spice
  • 1 cup (280g) coconut yoghurt
Pecan praline
  • ¾ cup (90g) pecan halves
  • ½ cup (80g) coconut sugar
  • ½ cup (125ml) water


  • 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.

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