Ginger and Coconut Squash Tarts with a Pecan Oat Crust
- Yield: 9 pieces
- 1 1/2cups oats (gluten free)
- 1cup pecans
- 1/2cup dates, pitted and roughly chopped
- 1tablespoon maple syrup
- 1/4cup and 1 tablespoon coconut oil, melted
- 1cup squash puree
- 1/2teaspoon pure vanilla extract
- 1/2tablespoon freshly grated ginger
- 1/2teaspoon ground cinnamon
- 1/4teaspoon ground nutmeg and cloves
- 1/4teaspoon ground sea salt
- 1/3cup pure maple syrup
- 3/4cup coconut milk
- 1tablespoon coconut oil, melted
- 2 1/2tablespoons arrowroot powder (or organic non-GMO cornstarch)
- Preheat oven to 350 F.
- Make the crust, place oats and pecans in a food processor and pulse to combine until well mixed and finely ground. Add dates and maple syrup and blend to combine. With the motor running, poor in the coconut oil. Continue to blend until the everything is well combined and the mixture starts to stick to the sides of the blender.
- Prep a muffin tin by greasing with coconut oil. (tip: cut out strips of parchment to place across the muffin forms so that once the tarts are done you can easily pull them out by pulling on the parchment like tabs.)
- Press golf ball sized amount of dough into each form, then using your fingers work to dough up the sides and around until it forms a shell for the tarts. This is definitely the most labor intensive part of making the tarts, sorry, but it’s worth it! Use any extra dough to fill in the holes or thin areas.
- Make the filling, place squash puree, vanilla, grated ginger, spices, sea salt and maple syrup in a large bowl. In a small sauce pan over low heat, melt the coconut oil and coconut milk together, whisk to combine. Once melted, remove from heat and whisk in arrowroot powder. Whisk the coconut milk mixture into the squash puree and mix until well combine.
- Fill each crust with the squash filling up to the rim, then bake for 30-35mins until the crust is golden brown and the filling is set. Let cool for at least 10 minutes before trying to remove from tin. Run a knife around the edge of the crust, then pull on the parchment tabs to remove the tarts from the tin. Let cool completely on a cooling rack.
- Serve at room temperature or out of the fridge with a dollop of cream of your choice. Will keep for a few days in a sealed container in the fridge.
Recipe courtesy of Jodi from Happy Hearted Kitchen. Jodie is a health food blogger preparing vegetarian and vegan recipes.