Harvest Pumpkin & Baked Sweet Potato Yam with Short Crust Tart
Just a couple days away from the big family dinner! If you're wracking your brain to bring something unique and memorable, try this unbelievably easy and straightforward recipe for Harvest Pumpkin & Baked Sweet Potato Yam with Shortcrust Tart. There are so many things to look forward to with traditional Thanksgiving dinners, and pumpkin pie is definitely one of the most anticipated. With a super crumbly shortcrust, a whole lotta pumpkin, and Suncore Foods® Autumnal Baked Sweet Potato Yam & Yellow Goldenberry Powders, this beautifully golden tart will definitely not disappoint!
1 3/4 cup regular flour
1/4 cup icing sugar
100 gram regular / dairy-free butter
1 tsp vanilla extract
Pinch of salt
200 ml coconut milk
3/4 cup water
3 tbsp Suncore Foods® Autumnal Baked Sweet Potato Yam Powder
1 tbsp Suncore Foods® Yellow Goldenberry Powder
3 tbsp sugar
1 tsp agar agar
Pinch of salt
120 grams pumpkin purée
2. To Make the Filling — Simply place all ingredients in a saucepan; cook mixture on medium low heat for 10 minutes (stirring constantly) bring the mixture to simmer for a minute then turn the heat off. Let it cool slightly before pouring to tart shell. Let the tart set in the chiller for at least 1-2 hour before serving.
3. Decorate with fresh fruits and Enjoy!