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Harvest Pumpkin & Baked Sweet Potato Yam with Short Crust Tart

Just a couple days away from the big family dinner! If you're wracking your brain to bring something unique and memorable, try this unbelievably easy and straightforward recipe for Harvest Pumpkin & Baked Sweet Potato Yam with Shortcrust Tart. There are so many things to look forward to with traditional Thanksgiving dinners, and pumpkin pie is definitely one of the most anticipated. With a super crumbly shortcrust, a whole lotta pumpkin, and Suncore Foods® Autumnal Baked Sweet Potato Yam & Yellow Goldenberry Powders, this beautifully golden tart will definitely not disappoint!


Shortbread Crust:
1 3/4 cup regular flour
1/4 cup icing sugar
100 gram regular / dairy-free butter
1 tsp vanilla extract
Pinch of salt

200 ml coconut milk
3/4 cup water
3 tbsp Suncore Foods® Autumnal Baked Sweet Potato Yam Powder
1 tbsp Suncore Foods® Yellow Goldenberry Powder
3 tbsp sugar
1 tsp agar agar
Pinch of salt
120 grams pumpkin purée



1. To Make the Crust — Place all ingredients in a food processor, pulse until everything is incorporated, do not overmix. Transfer dough to desired tart pan, press the dough firmly to the side and bottom of the pan, shape it well. Once done, store it in the chiller for 15 minutes to firm up. Meantime, preheat your oven to 180 degrees Celsius. Right before baking, pierce all over the bottom of the crust with a fork. Then bake it for 20-25 minutes or until the edges become golden brown. Remove it from the oven and let it cool on the wire rack while you make the filing.

2. To Make the Filling — Simply place all ingredients in a saucepan; cook mixture on medium low heat for 10 minutes (stirring constantly) bring the mixture to simmer for a minute then turn the heat off. Let it cool slightly before pouring to tart shell. Let the tart set in the chiller for at least 1-2 hour before serving.

3. Decorate with fresh fruits and Enjoy!