I adapted this recipe from Claire Robinson’s original on her show, “Five Ingredient Fix”. I had to change the crust. She used ginger cookies. I knew that was going to be too labor intensive to make cookies just for the crust. So I went for hazelnuts. Good Choice.
Nutty Pumpkin Tarts Crust:
2 1/2 cups ground hazelnuts
1 teaspoon ginger
1/4 cup vegetable glycerin
1 15 oz can pumpkin puree, organic
3/4 cup unsweetened coconut milk (not lite)
2 large egg yolks
1/4 teaspoon salt
1 teaspoon stevia
1/2 teaspoon pumpkin pie spice
To make your skins easier to remove, you can toast your hazelnuts in a dry skillet on medium heat until skins begin to turn black. Place nuts in a kitchen towel and rub them until the skins fall off. Grind hazelnuts in food processor.
Preheat oven to 350 degrees F. Put your 9 inch removable bottom fluted tart pan or 6 2 inch tart pans on a baking sheet.
Combine hazelnuts, ginger, vegetable glycerin and salt in a mixing bowl until well blended. Press hazelnut mixture evenly on the bottom and up the sides of the tart pan(s). Bake until set and darker in color, about 10 minutes. Remove from the oven and let cool completely. Be sure to let cool completely so you want have a soggy crust.
Whisk together pumpkin, coconut milk, egg yolks, salt, stevia, and pumpkin pie spice in a mixing bowl until well blended. Pour filling into cooled crust(s), return to oven and bake until set and beginning to brown on the top, about 25-30 minutes. Remove tart(s) from oven, cool to room temperature and then chill in the refrigerator at least one hour before serving.
Push bottom plate up to remove outer ring and slice.