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Gluten Free Parsnip and Ginger Tart

This new fall favorite is a custardy tart with sweet parsnip puree, ginger, and a ginger graham cracker crust, topped with ginger whipped cream!
Prep Time1 hour 10 minutes
Cook Time1 hour 10 minutes
Cooling time45 minutes
Course: Dessert
Cuisine: American
Diet: Gluten Free
Keyword: custard, fall, ginger, graham cracker crust, healthy, parsnip, parsnip puree, pie, tart, thanksgiving, whipped cream
Servings: 12 people
Calories: 400kcal
Author: Amelia Farber

Equipment

  • 11 inch tart pan
  • Small saucepan
  • Blender or food processor
  • Sieve
  • Electric mixer

Ingredients

For the graham cracker crust:

  • 1 1/4 Cup packed blanched almond flour
  • 3/4 Cup finely ground gluten free graham crackers
  • 1/2 Cup salted butter room temperature
  • 1/4 tsp salt
  • 2 Tbsp white sugar
  • 1 1/2 tsp ground ginger

For the parsnip filling:

  • 2-3 large parsnips
  • 1/2-1 Cup whole milk
  • 2 large eggs
  • 1/2 Cup packed brown sugar
  • 1/4 Cup white sugar
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1 Cup evaporated milk
  • 1/2 Cup buttermilk

For the ginger whipped cream:

  • 1 Cup heavy cream
  • 2 Tbsp powdered sugar
  • 1/2 tsp vanilla extract
  • 1 tsp ground ginger

Instructions

To make the parsnip puree:

  • Make this first, as it will need to cool before you make your tart. Peel your parsnips, and chop them into 1x2 inch pieces, then cover with water in a small saucepan and bring to a boil (do not add salt). Continue to boil for 10-20 minutes, or until you can stab through an entire chunk with a fork (they should be very soft). Remove from heat and strain to remove water. Let cool for 5 minutes then dump parsnips into a blender or food processor. Add 1/2 cup at a time of whole milk and blend the parsnips until smooth, adding more milk to help puree the parsnips. The consistency. should be like mashed potatoes - add more milk if it's too stiff. Finally, mash puree through a large sieve to ensure no chunks remain. Let sieved puree cool completely before using.

To make the crust:

  • While the puree is cooling, make the crust. Preheat oven to 325° Fahrenheit and lightly grease an 11-inch tart pan. In a medium bowl, combine all crust ingredients and stir with a spatula or wooden spoon until smooth, like wet sand. Press the crust into the tart pan, making sure the crust is even across the bottom and up the sides of the pan. Then bake for 10-12 minutes. Remove and let cool completely before filling.

To make the filling:

  • Preheat oven to 425° Fahrenheit. In a large bowl, combine 2 cups of cooled parsnip puree with all of the other tart filling ingredients and whisk to combine. Pour tart filling into cooled crust. Bake tart at 425 for 15 minutes, then lower heat and bake for another 20-30 minutes until a knife inserted 3 inches from the edge of the tart comes out clean. Remove and let the tart cool completely before slicing.
  • While tart is cooling, make the whipped cream. In a medium bowl, using an electric mixer, beat the heavy cream until thicker, then add the powdered sugar, vanilla, and ginger and continue to beat until medium peaks form. Either pipe or spoon the whipped cream on the cooled tart, then slice and serve!