Step 1

To begin, make the pastry. Mix the coconut oil and sugar together in a large bowl. Sieve the flours, baking powder, xanthan gum and salt into a separate bowl

Step 2

Add half of the dry mixture to the coconut oil and sugar and mix to create a smooth paste. Add the remaining flour and mix until it forms fine breadcrumbs

Step 3

Gradually mix in the coconut cream until a smooth dough is formed

Step 4

Turn the dough onto a clean work surface and knead a little to just bring together. Wrap in cling film and place in the fridge for 20 minutes

Step 5

Preheat the oven to 170°C/gas mark 3.5

Step 6

Once chilled, roll the pastry out on a sheet of parchment paper until around 4mm in thickness. Slide onto a baking tray and bake in the oven for 5 minutes

Step 7

After this time, remove from the oven and place the tart rings on the top of the pastry, pressing down to cut a round out with each. Leaving the rings in place, return the pastry to the oven for 10 minutes until golden

Step 8

Remove from the oven, brush with a little chickpea water and set aside while you make the filling

Step 9

Turn the oven down to 120°C/gas mark 1/2

Step 10

To make the filling, bring the coconut milk, spices and sugar to a simmer until the sugar has dissolved. Reduce the heat, add the chickpea water and stir for 3 minutes

Step 11

Add the pumpkin and blend until smooth. Pass through a fine sieve

Step 12

Open the oven, put the baking tray with the pastry rings in place and gently pour the pumpkin custard into each pastry ring. Bake for 25 minutes, then check if the custard is set – it should have a slight wobble in the middle. If not, cook for a further few minutes at a time

Step 13

Refrigerate the tarts whilst you make the meringue

Step 14

Place the sugar in a saucepan, saturate with water and bring to a rapid boil. Place the chickpea water in a stand mixer fitted with a whisk and start mixing to form soft peaks

Step 15

When the sugar syrup reaches 118°C, gently pour it down the side of the mixing bowl. Allow to whisk at high speed for at least 15 minutes, or until the meringue is stiff and the mixture has cooled to room temperature

Step 16

Remove the rings from the tarts and gently spoon the meringue on top. Blowtorch until golden and serve