Spiced Pumpkin Mousse Gingerbread Tarts

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These tiny holiday tarts provide the perfect balance of sweetness & spice and the convenience of a make-ahead, freezable gingerbread crust. When you’re ready to party, just pull them out of the freezer, and whip up your mousse in  the blender. Just remember to soak your cashews in advance! If you find yourself with extra gingerbread dough, cut out a few men and bake them alongside your tart shells. The mousse is equally delicious eaten right off the spoon so you don’t need to waste a drop if you’ve got leftovers! 😉

Spiced Pumpkin Mousse Gingerbread Tarts
Gingerbread Tart Shells
  1. 2 &1/4 c spelt flour (can substitute 100% whole wheat flour)
  2. 1/4 c ground flax meal
  3. 1.5 tsp ground ginger
  4. 1.5 tsp ground cinnamon
  5. 1/4 tsp ground nutmeg
  6. 1/4 tsp ground cloves
  7. 1/4 tsp salt
  8. 1/2 tsp aluminum-free baking powder
  9. 1/4 tsp baking soda
  10. 1/3 c melted coconut oil
  11. 1/3 c molasses
  12. 1/4 c + 1 tbsp maple syrup
  13. 1 egg
Spiced Pumpkin Mousse
  1. 1 c raw unsalted cashews, soaked in water for 4-6 hours, then drained
  2. 1.5 c unsweetened pure pumpkin puree
  3. 1 c coconut milk
  4. 1/3 c maple syrup
  5. 3 tsp pumpkin pie spice (see my blog for a homemade spice recipe)
To make Gingerbread Tart Shells
  1. Whisk together flour, spices, salt, baking powder & baking soda in a medium bowl. In a large bowl, using an electric mixer, beat together coconut oil, molasses & maple syrup until smooth. Add egg and beat well, then slowly add dry mixture while continuing to mix until combined. Using hands, roll dough into a ball and flatten into a thick disc. (It will be a little sticky, you can dust it with a little flour if you need it to form the ball). Wrap in plastic and refrigerate for at least an hour.
  2. Preheat oven to 350F.
  3. On a well-floured surface, divide the dough in two, and it roll out to about 1/8 inch thick.
  4. You may want to sprinkle a little flour on your rolling pin and dough surface to keep it from sticking when rolling out.
  5. Use cookie cutter or mouth of glass to cut into rounds about 3.5 inches in diameter.
  6. Lay the rounds over lightly greased muffin cups and gently press into the cup to form a "crust".
  7. Bake for about 9-10 minutes per batch, taking care not to burn.
  8. Transfer from muffin cups to wire rack (use a dull knife to gently remove from cups) and let cool.
  9. Make the assembled tarts right away, or freeze the tart shells for use at a later date.
To make Spiced Pumpkin Mousse
  1. Combine cashews, pumpkin, coconut milk, maple syrup and spice in a high-powered blender and blend until smooth (You may need to stop blender and scrape down the sides a couple of times to get a pureed consistency).
To assemble tarts
  1. Place a heaping tablespoon (or more) of mousse in each shell and serve.
simple balance http://simple-balance.ca/

3 thoughts on “Spiced Pumpkin Mousse Gingerbread Tarts”

    1. Hi Janice: I think you could sub in soaked almonds easily and possibly also a silken tofu (maybe 1 cup) for the cashews. The texture might change slightly but that won’t make any difference overall. If you use tofu, taste after blending to see if you need a little more pumpkin pie spice. Good luck!

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