Thursday, September 27, 2012

Crustless Pumpkin Tart with Mixed Berry Coulis (gluten-free)

1 cup brown rice flour
15 oz cooked pumpkin puree
6 oz cream cheese, room temperature
1 cup plain Greek yogurt
4 large eggs, room temperature
1/2 cup sucanat or sweetener of your choice
1 teaspoon xanthan gum
1 teaspoon baking powder
2 teaspoons pumpkin spice
1 teaspoon ground cloves
2 teaspoons vanilla

Preheat oven to 350 F

Combine all the dry ingredients. Set aside. Cream sugar and cream cheese until creamy and smooth. Add eggs one at a time, beating well in between followed by Greek yogurt and vanilla. Add dry ingredients, continue mixing to combine.

Pour into a 12" by 12" tart pan. Place in the middle of a large roasting pan with at least 2" around the sides of the tart pan. Fill the roasting pan with hot water to cover the bottom half of the tart pan. 

Bake for 1 1/2 hours or until custard is set. Remove the tart carefully out of the water bath to cool completely.  

Refrigerate for at 24 hours for best results before serving.

Mixed Berry Coulis:

2 cups frozen mixed berries (blueberries, raspberries, black berries)
1/2 cup sucanat or sweetener of your choice
1 meyer lemon, juice

Combine all the ingredients and simmer on medium heat until it thickens (about 30 minutes). Set aside to cool completely.

1 comment:

Betty Martha said...

sounds great Mia as always - just have to spend that dough for the xantham gum!

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