Miranti’s Indonesian-Style Upside-Down Pumpkin Tart

Instructions

Tart and caramel

Peel and clean out seeds and pith from pumpkin. Cut in half, then cut 1/2-inch half-moons. Set aside.

Add coconut milk, water, ginger, 1/2 cup dark coconut or palm sugar, pumpkin spice, vanilla, and salt to a large pot. Add all the sliced pumpkin. Bring to a simmer over medium-low heat, stirring constantly to avoid burning or boiling over or breaking the milk. Simmer for about 10 minutes (the pumpkin will be cooked halfway and will be flavored with the coconut milk mixture).

Turn off heat. Take out all the pumpkin slices, drain, and set aside. Save the sweet coconut liquid to make a crème anglaise sauce.

Preheat oven to 375°F. Heat 1/2 cup sugar in large saute pan, without stirring, until it bubbles and caramelizes. Cook about 5–7 minutes, watching very carefully so it doesn’t burn. Add butter and stir quickly. Then, add all the half-cooked pumpkin slices. Remove from heat and make sure pumpkin slices are well-coated in caramel.

Take a 9-inch diameter springform pan and butter the bottom generously. Arrange the pumpkin slices and include all the caramel sauce. Place the puff pastry circle on top. Make sure it’s wide enough to cover the diameter of the pan. If not wide enough, flour surface and roll pastry dough slightly to stretch to 1/4-inch thick. Trim to fit the round pan bottom, if necessary. Poke holes to vent.

Bake for 45-60 minutes until the pastry is golden brown. Cool for at least 1 1/2 hours. When ready, invert and grate fresh lime zest on top. Serve with coconut crème anglaise and a scoop of your favorite coconut gelato.

Coconut crème anglaise

Heat up the coconut liquid and slowly temper the egg yolks. Add the egg yolks to the heated mixture and cook until thickened, stirring constantly until it leaves a trail on the back of the spoon.

Strain and cool. Place plastic wrap over the surface to prevent a skin from forming. Note: If you do not want to use eggs, you can thicken this sauce with cornstarch. Dissolve 2 teaspoons of cornstarch in water. Temper the cornstarch with the heated mixture. Cook the cornstarch until mixture boils and bubbles, about 3 minutes.

Ingredients

For tart

  • 2 cups sliced (1/2-inch thick) pumpkin or butternut squash
  • 1 (14.5-oz) can unsweetened coconut milk
  • 1/2 cup water
  • 3 (1/4-inch) slices fresh ginger
  • 1 cup dark coconut sugar or palm sugar, divided
  • 2 teaspoons pumpkin spice
  • 2 teaspoons vanilla extract
  • 1 teaspoon kosher salt
  • 1 sheet puff pastry
  • 2 teaspoons grated lime peel

For caramel

  • 1/2 cup remaining sugar
  • 2 tablespoons butter at room temperature

For coconut crème anglaise

  • 1 1/2 cups remaining coconut liquid
  • 2 egg yolks, whisked
  • Sugar to taste (if you need it sweeter, add sugar to your liking), and whisk that with the yolks

Instructions

Tart and caramel

Peel and clean out seeds and pith from pumpkin. Cut in half, then cut 1/2-inch half-moons. Set aside.

Add coconut milk, water, ginger, 1/2 cup dark coconut or palm sugar, pumpkin spice, vanilla, and salt to a large pot. Add all the sliced pumpkin. Bring to a simmer over medium-low heat, stirring constantly to avoid burning or boiling over or breaking the milk. Simmer for about 10 minutes (the pumpkin will be cooked halfway and will be flavored with the coconut milk mixture).

Turn off heat. Take out all the pumpkin slices, drain, and set aside. Save the sweet coconut liquid to make a crème anglaise sauce.

Preheat oven to 375°F. Heat 1/2 cup sugar in large saute pan, without stirring, until it bubbles and caramelizes. Cook about 5–7 minutes, watching very carefully so it doesn’t burn. Add butter and stir quickly. Then, add all the half-cooked pumpkin slices. Remove from heat and make sure pumpkin slices are well-coated in caramel.

Take a 9-inch diameter springform pan and butter the bottom generously. Arrange the pumpkin slices and include all the caramel sauce. Place the puff pastry circle on top. Make sure it’s wide enough to cover the diameter of the pan. If not wide enough, flour surface and roll pastry dough slightly to stretch to 1/4-inch thick. Trim to fit the round pan bottom, if necessary. Poke holes to vent.

Bake for 45-60 minutes until the pastry is golden brown. Cool for at least 1 1/2 hours. When ready, invert and grate fresh lime zest on top. Serve with coconut crème anglaise and a scoop of your favorite coconut gelato.

Coconut crème anglaise

Heat up the coconut liquid and slowly temper the egg yolks. Add the egg yolks to the heated mixture and cook until thickened, stirring constantly until it leaves a trail on the back of the spoon.

Strain and cool. Place plastic wrap over the surface to prevent a skin from forming. Note: If you do not want to use eggs, you can thicken this sauce with cornstarch. Dissolve 2 teaspoons of cornstarch in water. Temper the cornstarch with the heated mixture. Cook the cornstarch until mixture boils and bubbles, about 3 minutes.

Miranti’s Indonesian-Style Upside-Down Pumpkin Tart

Born and raised in Indonesia, Miranti never forgot her roots. She brings her culture with her whenever she’s teaching cooking classes or making something delicious for herself and her partner.

Indonesian-style dishes usually bring intense flavor, and pumpkin spice is a big part of that flavor. In fact, pumpkin spice originated in Indonesia, and its secret ingredient is a type of nutmeg found only in that region.

Mmm, caramel. The perfect thing to bring the pumpkin spice and pumpkin slices together. Miranti’s biggest tip here? Stir, stir, stir. It’s easy to burn your caramel, so make sure you don’t stop stirring or take your eyes off of it.

Our Thanksgiving dishes can be anything we want them to be; that’s the beauty of this holiday. So if you’re looking to add something fresh and different to your dessert menu, try Miranti’s amazing recipe.