It is officially pumpkin season! What better way to celebrate than with a gluten free pumpkin tart?
Pumpkin smells are about to overtake your kitchen and thrill your senses. This gluten free pumpkin tart will do just this!
I can even guarantee the smells of this tart baking will bring secluded teens out of their rooms. :-).
My husband and I were walking in downtown Los Gatos one evening, and I just couldn’t resist a stop in my favorite store, Sur La Table. This is an “unsolicited plug” for this store, and it is my go to place to find kitchen gadgets, pans, and cute decorations. Los Gatos has a quaint downtown area filled with restaurants, unique locally owned stores, and several coffee shops. There are a few large stores as well including an Apple Store and Sur La Table. I love the huge farmer’s market every they have Saturday morning. (If you go, you have to try the gluten free hamburger buns at Main Street Burger.)
I had wanted a tart pan for several months now. These pans have a removable bottom, making it easy to get the tart out of the pan.
How to Make A Gluten Free Tart:
Mix up the crust ingredients and press into the pan. Make sure you really push it into each crinkle in the edging.
Mix up the pumpkin and other wet ingredients.
Pour the liquid tart mixture onto the prepared crust.
When the tart is baked and cooled off, you can top it with white chocolate shavings and little chunks of crystallized ginger. You will be surprised how good crystallized ginger is in baked goods!
Melting the white chocolate was a huge fail. I was trying for a white chocolate drizzle, but sometimes things just don’t work out as planned. Melting the Ghirardelli white chocolate chips in the microwave just didn’t work out. Somehow, it became white chocolate crumble. It still tasted like white chocolate, so I sprinkled it on top of this tart. Unexpected, but it works so well with the flavors in this tart!
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Things You Need To Make This Recipe:
- Large tart pan. I love this pan because the bottom pops out, making this tart easy to take out of the pan.
- Mixing bowls. These mixing bowls are so cool because the rubber bottoms prevent your bowls from sliding around when you mix ingredients up.
Gluten Free Pumpkin Tart with Dark Rum
- 1 1/4 cup pumpkin puree
- 2 tablespoons dark rum
- 3/4 cup coconut sugar
- 1 teaspoon vanilla
- 2 large eggs
- 1 teaspoon cinnamon
- 1/4 cup maple syrup grade B
- 1 cup coconut milk
- 3 tablespoons white chocolate shavings
- 2 tablespoons chopped candied ginger
Preheat oven to 350 degrees.
Rub inside of tart pan with a stick of butter to grease.
In a large bowl, add all wet ingredients and whisk to blend.
Blend all dry crust ingredients.
Add coconut oil and mix well.
Press the crust into the pan, making sure to press into each scalloped edge.
Pour liquid ingredients into the crust.
Carefully place the tart into the oven.
Bake for 20-25 minutes.
Remove and allow to cool.
Add chocolate shavings and ginger pieces to the top.
Chill in the refrigerator for 30 minutes.
More Yummy Fall Dessert Recipes to Try!
What are your favorite pumpkin recipes for fall?
Love pumpkin recipes? Try this recipe for a Gluten Free Pumpkin 7 Layer Bar.
(*this post was updated from my 10/29/15 post.)