0 In Food/ Sweet Tooth

pumpkin panna cotta tart with gingersnap crust

pumpkin panna cotta tart with gingerbread crust

For this week and next I’m going pumpkin happy and proud of it. There are just too many amazing recipes out there not to indulge in the season a bit. First up on the docket is this scrumptious pumpkin panna cotta tart. With all natural ingredients and a healthy dose of spices, every bite is a notch above your average pie. Also, cutting a tart pan into diagonal lines is brilliant for whomever first came up with that idea. As a baker’s side note, it says this can be made a day in advance but I wouldn’t recommend the overnight fridge. By the next day my crust was a bit soggier than expected. Otherwise, a whole lot of love for this pumpkiny dessert.

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Gingersnap Macaroon Crust

  • 120 g (1 1/2 c) Shredded, Unsweetened Coconut
  • 7 g (1 Tbl) Coconut Flour
  • 1 tsp Ground Ginger
  • Pinch of Sea Salt
  • 26 g (2 Tbl) Coconut Oil, melted
  • 65 g (3 Tbl) Honey (local or organic is best)
  • 21 g (1 Tbl) Unsulphured Molasses
  1. Preheat the oven to 350 F.
  2. Pulse the shredded coconut, coconut flour, ground ginger and sea salt in a food processor until combined.
  3. Add the oil, honey and molasses & pulse until well mixed.
  4. Press the mixture into a 4″ x 14″ Rectangular Tart Pan
  5. Bake for 10 minutes in the preheated oven. Rotate the pan & bake for 10 additional minutes, or until the tart crust has turned a bit more golden, but is not scorched.
  6. Cool completely. Remove the tart pan & place the crust onto a baking sheet. Proceed with the panna cotta filling.

Pumpkin Panna Cotta Filling

  • 6.75 Fl Oz Organic Coconut Milk
  • 4 g (approximately 1 tsp) Grassfed Gelatin
  • 123 g (1/2 c) Organic Pumpkin
  • 20 g (3 Tbl) Grade B Maple Syrup
  • 2 tsp Vanilla Extract (optional for AIP)
  • 1 tsp AIP Pumpkin Pie Spice
  • Coconut Whipped Cream, for serving
  1. Place the coconut milk into a small sauce pan. Sprinkle the gelatin over the coconut milk & mix gently–I usually use my fingers & break up any clumps that I can. Set aside & allow the gelatin to bloom for 10 minutes.
  2. Add the remaining ingredients. Heat over medium heat for five minutes, whisking constantly.
  3. Pour into the prepared crust (note, you may not need all the filling; place any leftovers into a small ramekin-type vessel). Refrigerate at least 3 hours before serving. The tart may be made a day in advance.
  4. Cut the tart into diagonal slices. Serve with coconut whipped cream.
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