Miranti’s Indonesian-Style Upside-Down Pumpkin Tart

Miranti brings you her take on an Indonesian-style pumpkin tart dish. Share in her family tradition and her culture for Thanksgiving with this fun recipe.

Miranti’s Indonesian-Style Upside-Down Pumpkin Tart

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

  • 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

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.