Walnut & Pumpkin Seed Tart
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 80 minutes
- Yield: 12 people 1x
- Category: Dessert
Ingredients
Scale
- Shortcrust pastry, or a pre-made pie base
- 1/2 cup maple syrup
- 1/4 cup coconut oil
- 3 eggs
- Pinch sea salt
- 1 tbsp milk
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 3 tbsp flour
- 1 1/2 cups raw walnuts
- 1/2 cup pumpkin seeds
- 1/4 cup shredded coconut
Instructions
- Pre-heat oven to 180ºC. If you are using shortcrust pastry for the pie base, cut to tart tin and press into mould. Trim the edges and line with baking paper before filling the tin with baking beads or rice. Bake for 30 minutes and remove from oven.
- In a large bowl, combine maple syrup, coconut oil, eggs, sea salt, milk, cinnamon, vanilla and flour. Stir to combine. Add in walnuts, pumpkin seeds and coconut and stir.
- Pour filling mixture into tart shell. Place into the oven and bake for 30-35 minutes or until the centre of the tart doesn’t jiggle.
- Remove from oven and allow to cool before serving with ice cream, yoghurt, whipped cream or whipped coconut cream.
Notes
- Using a wholemeal tart base and wholemeal flour would substitute easily into this recipe.
- While I used cow’s milk, any nut or soy milks would work well.
Find it online: https://eatnik.com.au/walnut-pumpkin-seed-tart/