Pumpkin Pie Tartlets with Chocolate-Almond Crust
Ingredients
- 1/2 cup gluten-free flour
- 1/2 cup almond flour
- 1/2 cup cocoa powder
- 1/4 cup coconut oil
- 2-3 tbsp maple syrup
- 1 tsp vanilla extract
- 3/4 cup pumpkin purée
- 1 cup full fat coconut milk
- 1/4 cyp maple syrup
- 2 tsp pumpkin pie spice
- 1 tsp agar agar powder
Preparation
Preheat your oven to 180celsius. Grease a tart tins. Set aside. In a small bowl, combine all crust ingredients, mix until well combined. You should get a moist mixture than can be easily moulded. Firmly press into bottom and up the sides of tart tin. Bake for 15 mins. Transfer to a wire rack and let cool
In a sauce pan combine the pumpkin purée, coconut milk, pumpkin spice, bring up to a boil. Add agar-agar powder. Whisk constantly until agar completely dissolved. Then add in maple syrup, whisking constantly. Allow to boil for approximately 30 seconds
Remove from heat Strain it through a fine mesh sieve. Then mixture to cooled tart shells and place in the fridge for at least 4 hours to set