Coconut Pumpkin Tart

A pumpkin pie with an Asian twist. After years of baking the same old pumpkin pie, I figured I venture out a little and this is the result.

The combination of coconut matched really well with the pumpkin. White chocolate was thinly layered between the coconut cookie crust and coconut-pumpkin filling to prevent the crust from being soggy. I lessened the spices just a little so it wouldn't overpower the coconut flavor. I went all out and used Asian spices in making this tart: Saigon cinnamon, Indonesian ground ginger (which is way cheaper and more aromatic than those little McCormick's so look for them in your local Asian store), and nutmeg which comes from a type of evergreen tree in southeast Asia and Australasia. A little OCD but I'm sure the spices in your pantry will be fine.

The crust to filling ratio is 1 : 1 since I love me some thick crust, a little bit inspired by this post, whose author shares the same love for thicker crusts.

The tart's inspiration was my husband's who made coconut pumpkin butter a few weeks ago. I only got to taste a spoonful since they were all canned and put away and will not be seen until Christmas; part of his edible gifts he will be giving out to our family and friends. More on that later. :)

Coconut Pumpkin Tart

for coconut cookie crust:
3/4 cup sweetened flaked coconut
1 1/4 cups all-purpose flour, plus more for work surface
1 TBSP granulated sugar
1/4 tsp salt
6 ounces (1 1/2 sticks) unsalted butter, cut into small pieces, chilled
2-4 TBSP cold water

for coconut pumpkin filling:
2 eggs
1/2 cups granulated sugar
1 3/4 cups pureed steamed pumpkin
1 1/2 coconut cream
1/2 tsp salt
1/2 tsp Saigon cinnamon
1/4 tsp ground Indonesian ginger powder
1/8 tsp nutmeg
1 clove, finely ground (or 1/8 tsp)

2 oz white chocolate, melted

for topping decoration:
1 1/2 cups heavy cream
1/4 cup powdered sugar
1/4 cup sweetened flaked coconut

Make crust:

Process coconut in a food processor until finely ground.
Add flour, sugar and salt and process 30 seconds until mixed together.
Put butter and pulse until it forms coarse crumbs.
While machine is running, add water, one tablespoon at a time, until it comes together. Take out dough and wrap in plastic wrap.
Refrigerate until firm but malleable, about 1 1/2 hours.

Preheat oven to 350F degrees.

Roll crust into 1/4 inch thick and transfer to 10-inch tart pan with removable bottom. It's okay if crust break, press down into pan with a flat-bottomed measuring cup until crust is all even.

Prick all over with fork and bake for 10 minutes, or until lightly golden.
Let cool a little, about 30 minutes.

Pour in melted white chocolate and spread out evenly with back of spoon or offset spatula.

Place in freezer for about 10 minutes to set. Meanwhile, prepare filling.

In a large bowl, beat eggs and sugar together until sugar is dissolved.

Add pumpkin, coconut cream and spices and stir well until combined and no more lumps appear.

Pour in tart pan and bake 30 minutes or until set. Cool in rack then chill in refrigerator about 4 hours or overnight.

Serve with whipped cream and toasted coconut.