- Freezable
- Vegetarian
- High-protein
- Lower-carbohydrate
Ingredients
Serves: 8
- 50g ground almonds
- 50g coconut flour
- 2 tbsp ground flaxseed
- 2 tbsp butter or coconut oil, melted and cooled
- 4 large eggs
- 5 tbsp cold water
- ¼ tsp vanilla extract
- 2 large (125g) pink lady apples, finely diced
- ½ small lemon, juiced
- 150ml evaporated milk
- 425g tin pumpkin puree
- 2 tbsp maple syrup (optional)
- 1 tsp vanilla paste
- 1 tsp cinnamon
- ½ tsp ground ginger
- ¼-⅛ tsp cloves
Method
Step 1
Preheat the oven to 180°C (not fan).
Step 2
Rub a knob of butter all over the inside of a (23-25cm) tart tin that has a removable bottom. It’s best to spread the base about ½ , 1cm thick so it crisps and turns golden brown.
Step 3
Mix the almonds, coconut flour, flaxseed, melted butter, 2 eggs, water, salt, and vanilla together until well combined.
Step 4
Press the dough into the tart tin and place in the oven to bake for 10-12mins or until golden. Set aside and allow to cool.
Step 5
While the tart is baking make the puree.
Step 6
Heat a non-stick saucepan, over medium heat. Add the diced apple, lemon juice and a dash of water. Keep stirring until the apple starts to turn more ‘translucent’. If the pot starts to dry out and the apples start browning, add another dash of water until the apples turn translucent. This can take 8-10mins.
Step 7
Add the apples, evaporated milk, pumpkin puree, maple syrup (if using), vanilla, spices, and a pinch of salt to a blender, and blend until smooth.
Step 8
Pour the pumpkin mixture into a bowl. Ensure the apples haven’t heated the mixture too much, if so allow it to cool for a few minutes. Beat the 2 remaining eggs in a small bowl, and then mix into the apple mixture, stir until combined.
Step 9
Add the pumpkin mixture to the cooled tart base. Bake in the oven for 35-40mins. The pumpkin filling will continue to cook once out of the oven. You want to have a little bit of wobble to the filling, and no ‘cracks’. Cracks mean the eggs have overcooked.
Step 10
Allow to cool before removing from the tart tin. Serve with whipped cream and a small sprinkle of cinnamon, if desired.
