You can be proud to bring this Pumpkin Vanilla Bean Tart to any gathering! My husband, Doug, said it is better than the conventional one I made in the past. It is extra special because of the vanilla bean and light rum in the filling, and the crust is just the right thickness. The duck fat in the crust is reminiscent of my grandmother’s old fashioned lard pie crust I ate as a child. Lard is an option for the duck fat here. I played with the recipe quite a lot until I perfected it, and it is a winner!
2 1/4 Cups Superfine Almond Flour
3 Tablespoons Duck Fat or Lard
1 Pastured Egg
3/4 Teaspoon Himalayan Pink Salt
1 Can SCD Legal Pumpkin
1/2 Cup Clear Honey
1 Vanilla Bean
3 Pastured Eggs
1/2 Cup Full Fat Coconut Milk (No Additives)
2 Tablespoons Light Rum (I used Bacardi)
1 Teaspoon Cinnamon
1 Teaspoon Ginger
1/4 Teaspoon Cloves
1/4 Teaspoon Allspice
1/8 Teaspoon Nutmeg
1/4 Teaspoon Himalayan Pink Salt
Preheat your oven 350º degrees.
Grease the insides of an 11 inch springform tart pan. In a medium bowl, add the almond flour and duck fat (lard or shortening will also work). Work the duck fat into the almond flour with a fork and finish off by using your fingers until it is crumbly and well dispersed. Add a lightly whisked egg and the salt and stir with a fork until it forms a ball. Reserve 1/4 cup of the pie crust to decorate the top, and press the rest of the crust evenly onto just the bottom of the tart pan. Roll the 1/4 cup of crust between two pieces of parchment or plastic wrap to 1/4 inch thickness and cut out shapes of your choice with a small cookie cutter. Place the shapes on a parchment lined baking sheet. Bake the shapes for 5 minutes, the crust for 8 minutes in the oven, remove and cool while you prepare the filling.
Warm the honey in the microwave for 30 seconds in a small bowl. Split the vanilla bean lengthwise and scrape out the seeds with a small spoon. Whisk the vanilla bean seeds into the warmed honey. In a large bowl whisk together your pumpkin and coconut milk, add the honey and vanilla bean seed mixture. Whisk in the eggs and rum until fully incorporated. Finally, whisk in the spices and salt.
Place your tart pan on a rimmed cookie sheet to protect again spills, and pour the filling into the tart crust. Carefully place in the oven and bake for 45 minutes. Remove from the oven, top with your pie crust cutouts and chill for four hours before serving.
A delicious holiday dessert!