Tarta de Calabaza

Tarta de Calabaza is a delightful gluten-free Spanish dessert made with creamy pumpkin and a hint of cinnamon, perfect for a cozy treat. This rich tart is both satisfying and aromatic, showcasing the natural sweetness of pumpkin.

Ingredients

• Pumpkin puree - 200 grams
• Almond flour - 100 grams
• Coconut sugar - 50 grams
• Eggs - 2 large
• Coconut oil - 30 grams, melted
• Cinnamon - 1 teaspoon
• Nutmeg - 1/4 teaspoon
• Vanilla extract - 1 teaspoon
• Salt - a pinch

Steps

1. Preheat the oven to 180°C (350°F).
2. In a large mixing bowl, combine the pumpkin puree, melted coconut oil, coconut sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix well until smooth.
3. In another bowl, add the almond flour and mix it with the pumpkin mixture until fully combined.
4. Grease a small tart pan (approximately 20 cm) with coconut oil and pour the batter into the pan, smoothing the top with a spatula.
5. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
6. Allow the tart to cool for 10 minutes before serving. Optionally, sprinkle with additional cinnamon or serve with whipped coconut cream.

Nutrition

• Calories: 310
• Protein: 6 g
• Carbs: 35 g
• Fiber: 4 g
• Sugar: 10 g
• Sodium: 60 mg
• Cholesterol: 70 mg
• Total Fat: 17 g
• Saturated Fat: 6 g
• Unsaturated Fat: 10 g
• Water: 0.1 L

Health Benefits

• Rich in vitamins A and C from pumpkin, promoting eye health and boosting the immune system.
• High in fiber, which aids digestion and helps maintain a healthy weight.

Tags