Pumpkin Cheesecake Tarts

Recipe and Instructions

Makes 6, 4 inch tarts

For the Crust
1 cup hazelnuts processed into course flour (measure after processing)
2 cups flour
1/4 t salt
1/4 cup maple syrup
1/4 cup agave
1/4 cup oil
1 T water 2 t vanilla

Mix together and allow to sit covered for 30 minutes before pressing into tart pans. Once dough has sat, divide it into 6 equal sized pieces (around 100g by weight) and press it into the tart pans. Pierce the bottoms of the tart crust with a fork and bake for 13-15 minutes at 350 degrees.
Remove from oven and allow to sit for 3 minutes before removing the crust from the pan. Allow to cool completely. Shells can be used once cool or frozen for future use.

For the Filling
1 pkg Tofutti cream cheese (or 8oz non dairy cream cheese)
3/4 cup pureed pumpkin
2 T corn starch
1/2 cup plus 2 T sugar
1 t vanilla
2 t pumpkin pie spice
2 t lemon juice

Combine filling ingredients and blend until smooth. Pour into the tart shells and bake for 15 min at 350 degrees.

I am also including this video which shows how to press the tart shell and some tips on the remainder of the process… It is a little long- but you should be able to follow along with pressing your tart shell.