I have been trying to develop gluten free baking recipes and boy oh boy, they can be quite challenging. After two gluten free (GF) baking disasters and need I say one of them was a pumpkin loaf recipe?
When faced with baking disasters, the best way to recover from it is to return to your comfort (baking) zone, regain some confidence and try again. As strange as it may sound, that’s how I have found joy in baking as well as cooking. Experimenting with different cuisines and food with special dietary requirements. If I host a party at my place, I want to make sure every special dietary requirement is well catered for.
So, here is … my comfort zone – a pumpkin tart/pie. But this one is a little special because it is a gluten free pumpkin and coconut tart. It was fun to make and delicious to savour! Usually pumpkin baked goods go exceptionally well with nutmeg and cinnamon, but they are more of a fall/winter flavour, Since it is almost summer over here in Australia, coconut simply spells tropical and it is complimentary to pumpkin as well.
Gluten Free Pumpkin & Coconut Tart
Filling recipe tweaked from Healthy Living with Gluten Intolerance
What you’ll need to make a 20cm diameter tart:-
- 3 cups of gluten free cornflakes (I used Freedom Foods brand available at Woolworths Health Food aisle)
- 3 tbsps smooth no salt & sugar added peanut butter (I used Sanitarium brand)
- 2 tbsps honey
- 1/4 cup unsweetened desiccated coconut
- 1 tbsp chopped pecan
- 1 ½ cup mashed butternut pumpkin (buy 400g – 500g butternut pumpkin & make according to here)
- 3 eggs, lightly beaten
- ¾ firmly packed brown sugar
- ½ cup (165g/5.75oz) sour cream
- ½ cup unsweetened desiccated coconut
- Gluten free pure icing sugar to dust
Equipment required: food processor & a 20cm tart pan
Make the mashed pumpkin first. I would recommend that you make the mashed pumpkin a day ahead. If not, please allow an additional 30 minutes to make mashed pumpkin. You can see the tutorial here.
While waiting for the mashed pumpkin to cool (if it is not done ahead of time), preheat the oven to 180C, grease the tart pan with cooking oil and set aside. Prepare the tart shell by combining all the tart shell ingredients into a food processor and process until the mixture sticks together when squeezed as well as resembles fine rubbles. Press the mixture down on a greased tart pan to form a base and bring a little way up the sides.
To make the filling, scoop the pumpkin and mash in a large mixing bowl with a fork. Then whisk (with a fork) the rest of the filling ingredients until smooth consistency. Pour the mixture onto the tart shell. Bake the tart in the preheated oven for 45 minutes or until the filling is just set. Cool completely before serving or better yet, refrigerate the tart once it is cooled completely. Dust with icing sugar just before serving.