You can make any pumpkin dish with butternut squash, add the appropriate spices and voila! You have a pumpkin tart!
I actually prefer to use butternut squash, kabocha squash or a combination of the two, because I find pumpkin to be rather watery. The custard-like filling in this pumpkin tart recipe has gotten the approval of several different crowds of people over the years.
The grain free, nut free crust has also received stellar ratings from many wheat loving people!
Once you get the hang of it – it is easy to make. You can make the crust a day or two before you need it and keep it refrigerated. You can also make the filling a day or two before and simply put it together on the day you plan to serve it.
The general consensus is to serve it cold, but you could also warm it briefly in the oven if you like.
Savory seasonal pumpkin tart with crisp maple cinnamon crust. Make this GAPS legal by using honey instead of maple syrup.
Ingredients for Crust
Ingredients for Filling
Instructions for Crust
Instructions for Filling
Putting it all together
When the crust and the custard are cool you can fill the crust
Take the sides of the tart pan off before filling and place the tart on a flat serving plate
Fill the crust with the custard and smooth with an angled spatula
Refrigerate until ready to serve
Top with whipped coconut cream or other topping!
Tip: Remove the sides of the tart pan before filling. You can keep the bottom of the pan in place if you don’t need the pan for another tart right away. If you do need the pan, gently slip the entire tart onto a flat cake plate. This is best done when the tart is at room temperature.
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These recipes are suitable for Paleo, SCD, GAPS and all grain free eaters.