A special dessert in collaboration with Percol Coffee, this tart is perfect to impress any table this autumn. Inspired by the flavours of this season, it’s a great way to use up leftover pumpkin and works deliciously well with coffee, chestnuts, mixed spices and nuts. A healthy but indulgent treat to spoil your family or dinner guests.
Spiced Pumpkin, Coffee & Chestnut Tart
- For the base
- 75g cooked chestnuts
- 50g walnuts
- 50g pecan nuts
- 50g dates, soaked in hot water for 10 minutes then drained
- 1 teaspoon Percol Classic Italiano Coffee
- 100g rolled oats
- 2 tablespoons coconut oil
- 2 tablespoons maple syrup
- For the filling
- 100g cooked pumpkin (or butternut squash) cubes
- 2 eggs
- 150g Quark or fat-free yogurt (or silken tofu/soya yogurt for a dairy-free version
- 4 tablespoons maple syrup
- 1 heaped tablespoon cornflour
- 2 teaspoons mixed spice
- For the caramelised chestnuts
- 50g cooked chestnuts
- 1 teaspoon coconut oil
- 1 tablespoon maple syrup
Preheat the oven to 170 degrees C and grease a 20cm loose-bottomed tart tin.
First make the base: Place all of the ingredients into your Ninja Kitchen Nutri Ninja food processor and whizz up well until ground down and the mixture comes together.
Press into your tin using your hands to make sure it covers the base and is evenly pressed up the sides. Bake for 8-10 minutes.
Meanwhile place all of the filling ingredients into your clean Ninja Kitchen Nutri Ninja food processor and blend well until smooth.
Pour this into the base to reach just the top then return to the oven for 30 minutes until golden and firm. Leave to cool completely then chill in the fridge.
To make the caramelised chestnuts, heat the coconut oil and maple syrup in a pan on a high heat then add the chestnuts and cook for 5 minutes until golden then leave to cool a little.
Arrange on top of the chilled cheesecake then lift out of the tin, slice and serve!