Pumpkin Coconut Tart

Name: Pumpkin Coconut Tart
Yield: 10.0
Ingredients: For Crust; 1.25 cup White Whole Wheat Flour; 0.5 cup Slivered Almonds; 1.0 tablespoon Sugar; 0.5 teaspoon Salt; 4.0 tablespoon Cold Unsalted Butter Into Small; 4.0 tablespoon Cold Reduced Fat Cream Cheese For; 1.5 cup Canned Unseasoned Pumpkin Puree; 0.75 cup Sugar; 2.0 tablespoon Dark Rum; 1.0 teaspoon Ground Cinnamon; 0.25 teaspoon Ground Ginger; 0.25 teaspoon Ground; 3.0 Large Eggs; 1.0 cup Lite Coconut Milk For Garnish; 0.3333 cup Unsweetened Coconut Chips Or Flaked Coconut Toasted

Pumpkin Coconut Tart — a community recipe on Potlikkr.

🍽 Serves 10.0

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Ingredients

For Crust
1.25 cup White Whole Wheat Flour
0.5 cup Slivered Almonds
1.0 tbsp Sugar

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Method (preview)

1
Preheat oven to 350F. Coat an 11-inch round or 8-by-12-inch rectangular
2
removable-bottom tart pan with cooking spray.

To prepare crust: Combine flour, almonds, 1 tablespoon sugar and salt in a

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