Pumpkin coconut tart with a pecan/almond crust

by Ursula
Pumpkin coconut tart with a pecan/almond crust

Ingredients

1 tbls linseed
100ml water
400g pumpkin pieces
1 can cocunut cream
2 lemons
150g dried plums
115 pecan nuts
115 g almonds
50g + 60g organic raw blue agave syrup
50g coconut oil
3tbls corn flour
2 tbls ground ginger
1 tbls ground cinnamon
pinch of salt

Directions

Preheat oven to 180°C. Mix linseed with water and leave for 5 minutes. Use kitchen machine/blender to ground pecan nuts, almonds, dried plums, coconut oil, ginger, cinnamon, agave syrup (50g) and salt. Add the linseed mixture and mix till a ball can be formed. Grease baking dish (20-22cm) with coconut oil and evenly spread the base mixture. Prick holes in the base with a fork and bake for 10 minutes. Remove from the oven and let the base cool down.

Cook the pumpkin pieces in water for 10 minutes. In the meantime grate the peel of two lemons and juice the lemons. Drain the pumpkin and add the lemon peel, lemon juice, agave syrup (60g) and coconut cream (don't use the liquid part if any). Mix till smooth with a stick blender.

Mix 3 tablespoons of corn flour with some cold water. Cook the pumpkin mixture and add corn flour mixture. Keep om stirring till a thick pudding. Put the pudding in the base in the baking dish. Let the tart cool down outside the refrigerator (will take about an hour).

It's fun and challenging to cook with what's available and the produce is so much fresher than anywhere else. Our family loves Ooooby!

— Lila

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