Turmeric & cinnamon tart

Fall has officially arrived in Switzerland. The weather is pretty chill, a cold wind blows often.
Fall for me is the season of cinnamon and browns, orange, yellow and golden tones.

I picked up some fresh turmeric and was super stoked to create a recipe with it. This golden turmeric cinnamon tart recipe came up to my mind at a VERY early morning some time ago. I'm super happy about how it turned out and the color is just beyond amazing. Like a splash of sunlight on your plate :)

The taste is very special and not familiar (at least to me). But if you like turmeric and/or cinnamon, it's perfect. The filling is very creamy and smooth. The flavor is very subtle.

Adding some pecans or walnuts makes this recipe very autumnal.

TURMERIC & CINNAMON TART

Makes 1 pie or about 12 tartelettes

Ingredients

Base:

1/4 cup almond flour
1 cup ground almonds or pecans or walnuts
1/2 tsp vanilla bean
1 tbsp cashew butter
1 tsp cinnamon
1 tsp coconut oil
6 dates

Filling:

2 cups coconut milk
1 fresh turmeric
3 tbsp maple syrup
1/2 tsp cinnamon
1 tsp Agar Agar

Preparation

1. Add all ingredients from the base into your blender. Mix until little chunks show up and feels like a dough.
2. Put it into your mold and push flat.
3. Put it into your fridge while preparing the filling.

4. Remove the skin from your turmeric and chop it. Add everything except the Agar Agar to your high speed blender. Mix until smooth.
5. Add about 100 ml of the mixture into a pan and add the Agar Agar. Mix until well combined and add the rest of the liquid. Stir while cooking for about 2 mins. (Agar Agar brands can vary in preparation, please use the instructions you're given).
6. Pour the filling into your mold and put the tart into the fridge for a few hours (best overnight).

For decoration I used pecans, dairy free cream and a mixture of date sauce and cinnamon. The sauce adds a nice golden shimmer :)

Grab a tea and enjoy!

Let me know how you liked this recipe :)