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whole wheat flour slivered almonds sugar salt cold unsalted butter cold reduced-fat cream cheese pumpkin puree sugar dark rum ground cinnamon ground ginger ground cloves eggs light coconut milk coconut
Viewed: 41 - Published at: 8 years agoIngredients
- 1 14 cups whole wheat flour
- 12 cup slivered almonds, toasted
- 1 tablespoon sugar
- 12 teaspoon salt
- 4 tablespoons cold unsalted butter, cut into small pieces
- 4 tablespoons cold reduced-fat cream cheese
- 1 12 cups canned unseasoned pumpkin puree
- 34 cup sugar
- 2 tablespoons dark rum
- 1 teaspoon ground cinnamon
- 14 teaspoon ground ginger
- 14 teaspoon ground cloves
- 3 large eggs
- 1 cup light coconut milk
- 13 cup unsweeted chopped coconut or 1 large flaked coconut, toasted
Method
- Preheat oven to 350F Coat an 11-inch round or 8-by-12-inch rectangular removable-bottom tart pan with cooking spray.
- To prepare 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.
- To prepare 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.
