Pumpkin and coconut milk tart
Pumpkin and coconut milk tart is a dessert that brings together the warm flavors of the season and the creamy texture of coconut milk in a perfect combination. It is easy to prepare, but the result will surely impress anyone who savors it. This dessert can quickly become your favorite, especially since it is ideal for special occasions or simply for a relaxing evening at home.
Preparation time: 20 minutes
Baking time: 60-65 minutes
Total time: 1 hour and 25 minutes
Number of servings: 8
Necessary ingredients:
For the crust:
- 155 g (1 1/4 cups) flour
- 50 g (1/2 cup) finely ground almonds
- 12 g (1 tablespoon) sugar
- 1/2 teaspoon salt
- 56 g (4 tablespoons) cold butter, diced
- 75 g (5 tablespoons) cream cheese
For the filling:
- 360 g (1 1/2 cups) pumpkin puree (cooked or baked)
- 150 g (3/4 cups) sugar
- 2 tablespoons rum (or rum extract)
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 3 eggs
- 240 ml (1 cup) coconut milk
Step by step:
Preparing the crust:
1. Mixing dry ingredients: In a large bowl, combine the flour, ground almonds, sugar, and salt. These ingredients will form the crunchy base of the tart, with almonds adding a subtle flavor and pleasant texture.
2. Adding butter and cheese: Add the cold diced butter and cream cheese. Use your fingers to knead the mixture until it becomes crumbly. It is important for the butter to be cold to ensure a tender crust.
3. Forming the dough: When the mixture looks like wet crumbs, gather it and shape it into a ball. Wrap the ball in plastic wrap and refrigerate for 30 minutes. This step will help the dough firm up, making it easier to roll out.
4. Rolling out the dough: On a lightly floured surface, roll out the dough with a rolling pin into a circle about 30 cm in diameter. Make sure the dough is not too thin to prevent breaking.
5. Transferring to the pan: Wrap the dough around the rolling pin and transfer it to the tart pan. Gently press down on the bottom and edges of the pan to secure it. Trim the excess dough from the edges with a knife, then prick the bottom of the dough with a fork to prevent puffing.
6. Baking the crust: Preheat the oven to 175°C. Bake the crust for 15 minutes, then let it cool slightly.
Preparing the filling:
7. Preparing the pumpkin puree: If you haven't used pre-made pumpkin puree, cut the pumpkin in half, remove the seeds, and bake it until soft (about 45 minutes). Let it cool, then mash it until smooth.
8. Mixing filling ingredients: In a medium bowl, combine the pumpkin puree with sugar, rum, ginger, cloves, and cinnamon. These spices will add a rich and warm flavor to the dessert.
9. Adding the eggs: Incorporate the eggs one at a time, mixing well after each addition. This step will help create a creamy texture.
10. Incorporating the coconut milk: Finally, add the coconut milk, mixing until smooth. The coconut milk will add an exotic note and perfect creaminess.
11. Filling the tart: Pour the pumpkin filling over the crust, ensuring it is evenly distributed.
12. Baking the tart: Bake the tart in the preheated oven for 45-50 minutes, until the filling is firm and lightly golden. Check if it is done by inserting a toothpick in the center; if it comes out clean, the tart is ready.
13. Finishing: A few minutes before removing the tart from the oven, sprinkle almond flakes on top for added texture and an elegant look.
14. Cooling: Allow the tart to cool completely at room temperature before cutting. This step is essential to allow the filling to set properly.
Serving:
The pumpkin and coconut milk tart is best served after it has completely cooled. You can enjoy it plain or with a dollop of whipped cream or vanilla ice cream. A cup of tea or coffee will perfectly complement this delicacy. Additionally, for a pleasant contrast, you can add a drizzle of caramel or melted chocolate on top.
Helpful tips:
- Pumpkin: Use fresh pumpkin for a more intense flavor, but you can also opt for canned pumpkin puree for convenience.
- Rum: If you don't have rum, rum extract is an excellent alternative. You can experiment with other flavors, such as vanilla or almond.
- Variations: Add toasted pecans or cashews to the filling for extra crunch. You can also substitute coconut milk with cream for a denser filling.
- Calories: A serving of the tart contains approximately 320 calories, but the nutritional benefits of pumpkin, rich in fiber and vitamins, offset this aspect.
Frequently asked questions:
- Can I use another type of flour? Yes, whole wheat flour or almond flour can be used for a healthier crust.
- How can I store the tart? The tart stores well in the refrigerator, covered, for up to 5 days.
- Is this a vegan recipe? You can adapt the recipe using flax eggs or mashed banana instead of eggs and replacing the cheese with a vegan substitute.
This pumpkin and coconut milk tart will surely become a staple in your culinary repertoire. Enjoy each slice and share the joy of cooking with your loved ones!
Ingredients: For the crust: 1 1/4 cups flour, 1/2 cup finely ground almonds, 1 tablespoon sugar, 1/2 teaspoon salt, 4 tablespoons cold butter, 4 tablespoons (5) cream cheese. Filling: 1 1/2 cups pumpkin puree (cooked, baked, I baked it a day ago), 3/4 cup sugar, rum (essence, drink/2 tablespoons), ginger, cloves, cinnamon (all 3 ground), 3 eggs, 1 cup coconut milk.
