Calgary’s currently experiencing a chinook which has been around for a few days now, and I’m absolutely loving it. I had to go downtown this afternoon to ask for a reduced fine for a speeding ticket I was issued by photo radar on Halloween (damn cops!) – it was going up a hill and I was only 14 over, come on! Anyways, I got my reduced fine (118 to 78), and took a stroll through the streets as the sun was shining and the air was crisp, but not cold. I could get used to winters like these – so much more enjoyable/bearable than Toronto.
I’ve been quite busy overall, with my stats class and thesis work as my number 1 priorities. I honestly use any free time I have for schoolwork, and I’m already looking forward to the end of this semester when things will calm down a bit. I did have a little free time last weekend to do a little baking with my roommate, and we concocted these amazing frozen tarts that are from the Oh She Glows cookbook.
I am so amazed at how amazingly delicious these tarts are! They are hands-down one of the best desserts I’ve ever made. They are a sweet, pumpkin-y, melt in your mouth bundle of deliciousness. Angela really outdid herself with this recipe! In her cookbook, she made this recipe as a pie, but I decided to craft individual-sized tarts by using a muffin pan.
The tarts are quite quick to make, but overall require almost a full day to prepare because the cashews need to soak for at least 4 hours prior to preparation and then the finished tarts need to set in the freezer for at least 5 hours. Don’t let the time scare you! I promise it will be well worth it!
- 1¼ cup oats (rolled or quick, gluten-free if necessary)
- ½ cup pecans
- ½ tsp cinnamon
- ⅛ tsp salt
- ¾ cup Medjool dates, pitted
- 3 tbsp coconut oil (+more for greasing)
- 1 cup raw cashews, soaked
- 1 cup canned pumpkin puree
- ¾ cup pure maple syrup
- ½ cup coconut oil
- 2 tsp pure vanilla extract
- 1 tsp cinnamon
- ⅛ tsp ground ginger
- ⅛ tsp nutmeg
- ¼ tsp salt
- ½ cup full-fat coconut milk
- 2 tsp sweetener, pure maple syrup or honey
- ¼ tsp pure vanilla extract
- chopped pecans
- Place cashews in a bowl & cover with room-temperature water. Soak for at least 4 hours or overnight. Once soaked, rinse, drain, & set aside.
- To make the coconut milk drizzle, combine coconut milk, sweetener, and vanilla extract & mix using a hand-held or stand-up mixer. Transfer mixture to a zip-lock bag, close, & place in the freezer for a 2-3 hours to harden slightly.
- Preheat oven to 350°F (180°C).
- Make the crust first. Combine the oats, pecans, cinnamon, & salt in a food processor & process until the mixture has a course sand texture. Add the dates & coconut oil & process until the mixture is fully combined & starts to stick. If the mixture does not start to stick, add a little water (about a tsp).
- Grease the cups of a muffin pan with coconut oil. Divide the crust batter evenly between the 12 muffin cups. Using your fingers, spread the batter along the bottom of each cup & then press it along the sides so it covers the entire cup. Bake in the oven on the middle rack for 12 mins.
- While the tart crust bakes, make the filling. Combine all filling ingredients in your food processor & process on high for several minutes, until the mixture is smooth. You may need to stop the food processor & scrape the bottom & sides with a spatula a few times. If the mixture seems very thick, add a tbsp or so of almond milk.
- When the crust is done baking, remove from oven a let cool for 10 minutes. Once cool, use a spoon to fill each crust tart with pumpkin pie filling & smooth the top with the back of the spoon. The filling will divide nicely between the 12 tarts.
- Remove the coconut milk drizzle from the freezer - it should have the consistency of icing. Cut a small piece off the corner of the zip-lock bag & by squeezing the coconut milk out of the hole, form decorative lines on the top of the tarts. Complete the tarts by sprinkling the top with chopped pecans.
- Cover the muffin pan with aluminum foil & place on an even shelf in the freezer. Let set in the freezer for at least 5 hours. Once set, removed from the freezer & let muffin pan sit on the counter for 15 mins. Using a knife, carefully lift each tart out of the pan & transfer to a plate to serve or into a freezer-safe container for storage. The tarts are meant to be eaten cold & slightly frozen. The tarts will stay in the freezer for 2-3 weeks & before serving, remove from freezer & allow to thaw at room temperature for 15 mins.