Pumpkin Coconut Tart

  • Active Time 30m
  • Total Time 2h 15m

10 servings

Dark rum, coconut milk, cinnamon, ginger and cloves give this pumpkin tart a complex flavor that matches perfectly with a cup of chai laced with milk.

Make Ahead Tip: Prepare the crust, wrap tightly and refrigerate for up to 3 days. Cover and refrigerate the cooled tart for up to 1 day.

ingredients

  • For Crust:
  • 1 1/4 cups white whole-wheat flour (see Ingredient Notes)
  • 1/2 cup slivered almonds, toasted (see Tip)
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 4 tablespoons cold unsalted butter, cut into small pieces
  • 4 tablespoons cold reduced-fat cream cheese (Neufchâtel)
  • For Filling:
  • 1 1/2 cups canned unseasoned pumpkin puree
  • 3/4 cup sugar
  • 2 tablespoons dark rum
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 3 large eggs
  • 1 cup “lite” coconut milk
  • For Garnish:
  • 1/3 cup unsweetened coconut chips (see Ingredient Notes) or flaked coconut, toasted (optional)

directions

Preheat oven to 350 degrees F. Coat an 11-inch round or 8 x 12-inch rectangular removable-bottom tart pan with cooking spray.

For Crust: Combine flour, almonds, 1 tablespoon sugar and salt in a food processor; process until the almonds are finely ground. Add butter one piece at a time, and then cream cheese by the tablespoonful, pulsing once or twice after each addition, until incorporated. Turn the dough out into the prepared pan (it will be crumbly), spread evenly and press firmly into the bottom and all the way up the sides to form a crust.

Bake the crust until set but not browned, about 15 minutes. Let cool on a wire rack.

For Filling: Beat pumpkin, 3/4 cup sugar, rum, cinnamon, ginger and cloves in a large bowl with an electric mixer on low speed until blended. Beat in eggs, one at a time, until combined. Beat in coconut milk. Place the tart pan on a baking sheet and pour in the filling.

Bake the tart until the filling is just set (the center may still appear soft, but will become more solid as it cools), 45 to 50 minutes. Transfer to a wire rack and let cool to room temperature. Serve room temperature or refrigerate until chilled. Remove the pan sides before slicing. Garnish with coconut, if desired.

Ingredient Notes:

White Whole-Wheat Flour - This flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour.

Coconut Chips - Large thin flakes of dried coconut, called coconut chips, make attractive garnishes. Find them in the produce section of large supermarkets or online.

Tip: To toast sliced almonds, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 9620

nutrition information per serving

260 calories; 12g total fat; 6g total saturated fat; 80mg cholesterol; 168mg sodium; 33g carbohydrates; 3g fiber; 6g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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