Pumpkin Coconut Tart

Pumpkin Coconut Tart (Adapted from Eating Well)

For the crust

1 1/4 cups white whole-wheat flour (can use all-purpose flour)
1/2 cup slivered almonds, toasted and cooled
1 tablespoon granulated sugar
1/2 teaspoon salt
4 tablespoons cold unsalted butter, cut into small pieces
4 tablespoons cold cream cheese, cut into cubes

For the filling

1 1/2 cups mashed pumpkin
3/4 cup granulated sugar
2 tablespoons dark rum
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon ground cloves
3 large eggs
1 cup light coconut milk

For the topping

unsweetened coconut chips, toasted

To prepare the crust

Preheat oven to 350 degrees.

In a food processor, add flour, almonds, sugar and salt - process until almonds are finely ground. Add butter, one piece at a time, pulsing once after each addition. Add cream cheese cubes, one at a time, pulsing once after each addition, until incorporated. Scoop crumbly dough out into an 11" tart pan coated with nonstick spray. Press mixture down and up the sides to for a crust.

Place into the oven and bake until just set, but not browned, about 15 minutes. Remove and let cool on a wire rack.

To prepare the filling

In a large bowl, add pumpkin, sugar, rum, cinnamon, ginger and cloves - mix until well combined. Add eggs, one at a time, mixing until combined. Mix in coconut milk. Place tart pan onto a baking sheet. Pour filling into tart shell. Place baking sheet into the oven and bake until the filling is just set, about 45 to 50 minutes. Remove and place tart pan on a wire rack until completely cooled.

For the topping

Sprinkle toasted coconut around the edge of the tart.

Makes about 8 to 10 servings.

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