Pumpkin Coconut Tart

Name: Pumpkin Coconut Tart
Ingredients: 1 1/4 cups white whole-wheat flour, (see Ingredient Note); 1/2 cup slivered almonds, toasted (see Tip); 1 tablespoon sugar; 1/2 teaspoon salt; 4 tablespoons cold unsalted butter, cut into small pieces; 4 tablespoons cold reduced-fat cream cheese, (Neufchâtel); 1 1/2 cups canned unseasoned pumpkin puree; 3/4 cup sugar; 2 tablespoons dark rum; 1 teaspoon ground cinnamon; 1/4 teaspoon ground ginger; 1/4 teaspoon ground cloves; 3 large eggs; 1 cup “lite” coconut milk; Garnish:; 1/3 cup unsweetened coconut chips, (see Ingredient Note) or flaked coconut, toasted (optional)

Pumpkin Coconut Tart was pinched from <a href="http://www.eatingwell.com/recipes/pumpkin_coconut_tart.html" target="_blank">www.eatingwell.com.</a>

"Dark rum, coconut milk, cinnamon, ginger and cloves give this pumpkin tart a complex flavor that matches perfectly with a cup of chai laced with milk...."

INGREDIENTS

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1 1/4 cups white whole-wheat flour, (see Ingredient Note)

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1/2 cup slivered almonds, toasted (see Tip)

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1 tablespoon sugar

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1/2 teaspoon salt

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4 tablespoons cold unsalted butter, cut into small pieces

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4 tablespoons cold reduced-fat cream cheese, (Neufchâtel)

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1 1/2 cups canned unseasoned pumpkin puree

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3/4 cup sugar

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2 tablespoons dark rum

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1 teaspoon ground cinnamon

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1/4 teaspoon ground ginger

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1/4 teaspoon ground cloves

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3 large eggs

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1 cup “lite” coconut milk

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Garnish:

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1/3 cup unsweetened coconut chips, (see Ingredient Note) or flaked coconut, toasted (optional)

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