Part 1: True Gold Spiced Caramel
Ingredients
Method- 500g Coconut Cream
- 2g Cardamon
- 3g Ginger powder
- 2g Cinnamon Powder
- 7g deZaan True Gold Cocoa Powder
- 300g Granulated Sugar
- 100g Water
- In a pot, bring coconut cream and spices to a simmer.
- Blend in deZaan True Gold cocoa powder with an immersion blender. Keep warm.
- Make a dark caramel with sugar and water.
- Gradually stream in coconut cream mixture on low heat.
- Cook to 104ºC/219ºF.
- Strain and store in a refrigerator.
Part 2: Hazelnut Tart Dough
Ingredients
Method- 150g Flour
- 150g Roasted Hazelnut Flour
- 120g Water
- 60g Coconut Fat (softened)
- Mix all the dry ingredients.
- Add water and coconut fat.
- Mix for 10 min on medium speed.
- Rest in a refrigerator for a minimum of 30 min.
- Roll and shape into a mold.
- Reserve in a refrigerator until ready to bake.
Part 3: True Gold Pumpkin Pie Filling
Ingredients
Method- 400g Pumpkin Puree
- 300g Coconut Cream
- 180g Light Brown Sugar
- 15g Corn Starch
- 3g Salt
- 7g Cinnamon Powder
- 5g Ginger Powder
- 10g deZaan True Gold Cocoa Powder
- Add all the ingredients into a bowl or blender. Blend until smooth.
- Add to a tart shell and bake at 150ºC/302ºF until just set.
- Cool down completely before decorating.
- Finish with spiced caramel and whipped coconut cream.
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