Gluten-Free Pumpkin Tart
1 & 1⁄2 cups gluten-free flour 2 tbsp agave nectar 1⁄2 cup dairy-free butter 2 tbsp dairy-free milk
1 & 1⁄2 cups pumpkin puree (fresh or canned; make your own by baking pumpkin in the oven for 30-40 minutes at 400°F and then blending it)
1⁄2 cup coconut cream or milk 2 tbsp agave nectar 2 tbsp cornstarch 1⁄2 tsp cinnamon
1⁄4 tsp cardamom 1⁄4 tsp nutmeg 1⁄4 tsp anise 1⁄4 tsp ground ginger
Place the gluten-free flour, dairy- free butter, dairy-free milk and 2 tablespoons agave nectar in a medium mixing bowl and mix well using a wooden spoon, until everything is thoroughly combined.
Wrap the dough in plastic wrap. Place it in the fridge and chill it for at least 3 hours or overnight.
Once the dough is ready, preheat the oven to 350°F.
Roll the dough to create a large disk. Firmly press dough into the bottom and sides of a tart tin with removable bottom.
Scrunch a piece of parchment paper under water and squeeze it to remove any excess moisture.
Line the tart tin with the wet parchment paper, fill with baking beads (or dry beans, rock salt or rice) and use it as a weight for the blind baking process. This will prevent the dough from rising and moving.
Bake the crust in the preheated oven for 10 minutes.
Carefully remove the beads and the parchment paper inserts and return the tin to the oven for another 10 minutes. Remove the crust from the oven and let it cool down completely.
To prepare the filling, place all filling ingredients in a blender and blend until mixture is smooth. Pour into the cooled tart crust.
Return the tin with filling to the oven and bake at 320°F for about 20 minutes or until top sides begin to turn slightly golden-brown. Enjoy.