Tart Base

  • 1 cup khoya
  • 60g quinoa flour
  • 100g whole walnuts
  • 30g brown sugar
  • 40 clarified butter/ghee


  • 300g dulce de leche
  • 250g fresh pumpkin puree
  • 2 tsp pumpkin pie spice
  • 100g walnuts
  • 25g cornflour


  1.  For Tart base, preheat oven to 180C.
  2. Place the walnuts, quinoa flour and brown sugar in jar of processor, grind to fine meal.
  3.  Add the clarified butter/ghee and process to mix.
  4.  Press into loose bottomed 8” tart shell, and bake for 15 minutes.
  5.  For the Filling, reduce oven temperature to 150°C.
  6.  Place dulce de leche, cornflour and pumpkin puree in jar of processor, blend to mix.
  7.  Add the walnuts and process briefly, just to chop up the walnuts a little so they retain some texture.
  8.  Bake for 1 hour, and then allow to cool in oven.
  9.  Chill overnight.
  10.  Serve with unsweetened cream or vanilla ice cream.