Gluten Free Pumpkin Tart with Dark Rum

It is officially pumpkin season! What better way to celebrate than with a gluten free pumpkin tart? Dark rum caramelizes with the pumpkin and white chocolate flavors to make a delicious dessert.

Gluten free pumpkin tart with white chocolate, candied ginger, and dark rum. The tart is on a table with a serving utensil and plates next to it.

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.

Top view of the pumpkin tart

You will be surprised at how easy gluten free tarts are to make. You can fill these tarts with anything, mousse, ice cream, fruit, pudding, custard, etc!

How to Make A Gluten Free Tart:

Adding the crust to the tart pan

Mix up the crust ingredients and press into the pan. Make sure you really push it into each crinkle in the edging.

pumkin batter in a bowl

Mix up the pumpkin and other wet ingredients.

pumpkin poured into the tart crust

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 theΒ  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!

(*Please note this post has affiliate links. Ordering through my site will not change the price you pay. A tiny commission will come to Fearless Dining to help offset the cost of running this blog. I truly appreciate the support.)

Things You Need To Make This Recipe:

  1. Large tart pan. I love this pan because the bottom pops out, making this tart easy to take out of the pan.
  2. Mixing bowls. These mixing bowls are so cool because the rubber bottoms prevent your bowls from sliding around when you mix ingredients up.
Print
Gluten Free Pumpkin Tart with Dark Rum
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 

Delicious gluten free pumpkin tart with dark rum, white chocolate, and ginger.

Course: Dessert
Cuisine: American
Servings: 10 slices
Calories: 363 kcal
Author: Sandi Gaertner
Ingredients
For Filling
  • 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
For Crust
For Topping
  • 3 tablespoons white chocolate shavings
  • 2 tablespoons chopped candied ginger
Instructions
For Filling
  1. Preheat oven to 350 degrees.
  2. Rub inside of tart pan with a stick of butter to grease.
  3. In a large bowl, add all wet ingredients and whisk to blend.
For Crust
  1. Blend all dry crust ingredients.
  2. Add coconut oil and mix well.
  3. Press the crust into the pan, making sure to press into each scalloped edge.
Assembly
  1. Pour liquid ingredients into the crust.
  2. Carefully place the tart into the oven.
  3. Bake for 20-25 minutes.
  4. Remove and allow to cool.
  5. Add chocolate shavings and ginger pieces to the top.
  6. Chill in the refrigerator for 30 minutes.
  7. Serve chilled.
Nutrition facts per serving (1g)
363kcal | Fat: 21g | Saturated fat: 12g | Polyunsaturated fat: 1g | Monounsaturated fat: 2g | Cholesterol: 33mg | Sodium: 113mg | Potassium: 226mg | Carbohydrates: 40g | Fiber: 3g | Sugar: 24g | Protein: 5g | Vitamin A: 96.3% | Vitamin C: 1.8% | Calcium: 6.4% | Iron: 15.4%

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.

gluten free pumpkin 7 layer bar

(*this post was updated from my 10/29/15 post.)

 

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Comments

  1. W-O-W. I saw your Instagram photo and I have been waiting for this! Love the extra protein and nutrients in the almond crust. That totally cancels out all the calories, right? πŸ™‚ Pinned!

  2. This is beautiful! I love it. Pumpkin Pie is my favorite pie, and this tart makes it even better. I love that you used Grade B syrup too— so much flavor!

  3. What a gorgeous tart! I have such a weakness for pumpkin!

  4. Pinning this!!

  5. This is a very creative recipe. I love the use of dark rum in the desert.

  6. I have an obsession with Sur La Table and have drug my husband in there on way too many date nights. If I promised him this dessert, he would surely rush me right over now!

  7. I love Sur La Table too…. well, we have a love hate relationship… just way too many beautiful things I can’t possibly buy. And I love the tart. Looks delicious.

  8. I am loving all the pumpkin recipes we start to see this time of year. This one looks so good and my son has Celiac, so it’s going to be perfect for him. πŸ™‚

  9. This sounds delicious!!! πŸ™‚ I can’t wait to try it!

  10. Failed melting or not – that topping looks great! And I love the shape of this tart. Looks delicious!

  11. i’ll share this recipe with my gluten free friends/family ! I am sure they are going to love it

  12. Love the addition of cocoa powder to the crust! This looks wonderful. Would it be bad to eat the entire tart haha!???!!

  13. This is gorgeous! I can’t wait to make it this fall!

  14. What a great idea. This looks and sounds delicious

  15. this pan looks so versatile…and im breaking into pumpkin this weekend!! this sounds amazing.

  16. This tart looks absolutely stunning, and I love the approachable recipe. This is definitely going on my fall baking list!

  17. Gorgeous! Bet the pumpkin and rum are fabulous together. I really need one of these rectangular tart pans!!

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