Coconut Curry Pumpkin Tart

You only live once. Bake, eat and share a tart!


I understand the reasoning behind those special dishes reserved for certain occasions. It’s tradition and over the years adds to the nostalgia of certain holidays. We have a food history that develops as time passes. There are certain smells and tastes of food that powerfully conjure up a memory.

Years of having Christmas Pudding on December 25 makes it almost blasphemous to have it any other time. I don’t even think the original name is Christmas Pudding. The tradition of having it on the day grew and it became known as such and not consumed any other time of the year. It is a wonderfully dense canned pudding that tastes best after at least 5 years. For real. It is simply heaven and I am not sure why I don’t just crack a jar. Maybe because the family is not all together and it would just not be the same. So I will wait all of the 364 days and have my spoon ready to dive in (or will I?).

Sensible restraint has taken a back seat this year with enjoying pumpkin pie (in this case in the form of a tart) outside of just Thanksgiving. I love pumpkin and would never trust someone who doesn’t. Yes, there are those who exist that just don’t like it. I have never understood why. It makes for smooth, creamy and moist (yes moist) creations. Muffins, cookies, cakes and especially pies!

Pile it high to the sky with fresh whipped cream and top it all off with a crunchy pumpkin seed toffee. This makes it very hard to resist indeed.

The addition of coconut milk and curry within the pumpkin spice mix adds a bit more interest to your basic pumpkin filling. The coconut milk makes for a lighter texture while the spices still provides the depth you expect. A light flaky crust encases the whole melt in your mouth experience. No reason to blind bake it, just pour and bake!

So I’m welcoming fall in all it’s glory as I know it will quickly turn into winter over night. It happens every year.

Be a rebel, enjoy this tart any time of the year. It’s pie damn it and there is always a good reason to knock one out.

MDIVADOMESTICA

Coconut Curry Pumpkin Tart
Prep Time
1 hr
Cook Time
2 hrs
Chill Time
30 mins
Total Time
3 hrs 30 mins
 

This deliciously creamy pumpkin tart is great for any occasion. Not just for Thanksgiving!

Course: Dessert
Keyword: coconut milk, curry, fall, fall food, pumpkin, pumpkin pie, pumpkin seeds, pumpkin spice, tart
Servings: 12
Author: mdivadomestica
Ingredients
Pumpkin Spice Pastry
  • 3 cups flour
  • 1 & 1/2 tsp pumpkin spice
  • 1 tsp salt
  • 1 Tbsp sugar
  • 3/4 cups butter chilled
  • 1/3 cup vegetable shortening chilled
  • 6-8 Tbsp ice water
Coconut Curry Pumpkin Pie Mix
  • 4 eggs room temperature
  • 1 cup dark brown sugar
  • 2/3 cup sugar
  • 1/2 tsp salt
  • 1 & 1/2 Tbsp curry
  • 2 tsp ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp cloves
  • 1/4 tsp cardamon
  • 1 lemon zest
  • 4 cups pupkin puree
  • 1 can coconut milk
  • 1 Tbsp fancy molasses
Pumpkin Spice Whipped Cream
  • 2 & 1/2 cups heavy cream
  • 1/4 tsp pumpkin spice
  • 1/2 cup icing sugar
Pumpkin Seed Toffee Topper
  • 1/2 cup brown sugar
  • 4 Tbsp butter
  • 1 cup pumpkin seeds
Instructions
Pumpkin Spice Pastry
  1. In a bowl whisk together the flour, pumpkin spice, sale & sugar. Add in chunks of the chilled butter & vegetable shortening. Using a pastry blender, cut in the butter & vegetable shortening until they are pea size.

  2. Add in the ice water one Tbsp at a time & blend until the dough ball forms. Cover in plastic wrap & let chill in the fridge for 30 minutes.

  3. Divide the dough in 3 and roll out each section on a well floured surface to take the form of your tart pan. Move the rolled out dough into each of the tart pan & gently press the side to form the shape of the pan.

Coconut Curry Pumpkin Pie Mix
  1. Preheat the oven to 425 degrees. Beat the eggs & mix in the dark brown sugar, sugar, salt, curry, ginger, nutmeg, cloves, cardamon & lemon zest. Add the pumpkin puree, coconut milk & fancy molasses. Pour into the prepared tart shells.

  2. Bake at 425 degrees for 15 minutes. Lower the temperature to 350 degrees & continue to bake for an additional 45-50 minutes or until a knife inserted in the middle comes out clean. Remove the baked tarts and let cool completely on a wire rack.

Pumpkin Spice Whipped Cream
  1. Whip the heavy cream & pumpkin spice until fluffy. Add in the icing sugar gradually until soft peaks form. Using a piping bag to decorate the top of the cooled pumpkin tarts.

Pumpkin Seed Toffee Topper
  1. In a small skillet, cook the brown sugar & the butter over medium high heat. Whisk until bubbly. Add in the pumpkin seeds & cook for approximately 2 minutes while stirring. Pour the mixture onto lightly greased parchment paper. Let cool completely & crumble onto of prepared pumpkin tarts.

Recipe Notes

Makes 3 rectangular tarts for all your guests to enjoy.

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