Delicious Gluten-Free Pumpkin Tart Recipe

In a mixing bowl, combine *green buckwheat flour*, *gluten-free flour*, *almond flour*, *baking powder*, *salt*, and *cinnamon*. Stir well to ensure an even mix.

Next, add the *topinambour syrup*, *vegetable oil*, and *plant-based milk*. Mix until a dough forms. Allow the dough to rest for about 5 minutes.

Roll out the dough on a piece of parchment paper until it is about 0.5 cm thick. Carefully transfer it to a 22 cm (9 inch) tart pan. Line the bottom with parchment paper and grease the sides with oil.

Press the dough into the tart pan and prick the bottom with a fork to prevent bubbling. Bake in a preheated oven at 175°C (350°F) for 12-15 minutes, or until golden brown. Allow it to cool completely.

In a saucepan, combine all filling ingredients: *baked pumpkin*, *coconut milk*, *cornstarch*, *syrup*, and *coconut sugar*. Mix thoroughly.

Cook the mixture over low heat, stirring constantly, until it thickens. This should take a few minutes. Be careful not to let it boil.

Once thickened, pour the filling over the cooled crust and smooth it out evenly.

Refrigerate the tart for 3-4 hours to stabilize the filling.

Once set, you can decorate the tart according to your preference. Toppings like *whipped cream*, *coconut yogurt*, or *pastry cream* work wonderfully.

This tart is not only visually appealing but also *deliciously tender* and *flavorful*. Perfect for gatherings or a cozy dessert night!