Pumpkin tartlets with cashew ginger crust from At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well by Amy Chaplin

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Accompaniments: Vanilla bean cream

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Notes about this recipe

  • sosayi on November 27, 2018

    My review is just for the cashew ginger crust, as I used a different filling (Meta Given's Pumpkin Pie filling). I cut back slightly on the ginger (2 teaspoons instead of 3, I believe?), and subbed some GF flour for the spelt. The flavor and texture of the baked crust was amazing and it worked beautifully as a press-in dough in an 11-inch tart pan. I'd definitely make it again.

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