No-Bake Mini Pumpkin Tarts (grain free)

This month's Gluten Free Ratio Rally challenge: tarts...Savory tarts, sweet tarts...with the rally crew, you never know what kind of creative masterpieces you'll run across! This month, I see that there are some new bloggers! So if that's you, welcome to the rally :)

Thanks to Charissa from Zest Bakery for hosting us this month! And here is the whole list of bloggers:

Caneel | Mama Me Gluten Free  -  Pecan Tollhouse Tarts
Charissa | Zest Bakery -  Cheddar Apple Tart
Claire Berman | This Gluten-Free Life  -  Sweet Tomato Tart 
Jean Layton | GF Doctor -  Nectarine Roses
Jonathan | The Canary Files  -  Vegan Cardamom Cashew Cream & Fig Tartlettes 
Karen | Cooking Gluten Free!  -  Plum Tart (plus recipe free of gluten, dairy, eggs)
Mary Fran | FrannyCakes  -  Gluten-free Savory Sweet Potato tart  
Morri | Meals with Morri  -  Savory Onion Tart with Pâte à foncer crust    
Paula | Gapey's Grub  -  Sugar Free Pear Tart
Pete and Kelli | No Gluten, No Problem  -  Spiced Cider-Poached Cinnamon Apple Tart 

I have been anxiously awaiting this Gluten Free Ratio Rally, so that I could share these... My sister loves the crust on these, and has asked me to make it more than once since I started experimenting with this recipe :)

The ratio for the crust is the same ratio for cookies-- 3 parts flour: 2 parts fat: 1 part sugar.

The only drawback about these tarts is that, since the crust is made with coconut oil--and not baked--if it sits at room temperature too long, the coconut oil will begin to soften, making the tarts crumbly. So these are best served while keeping chilled, or somewhere that you know they will be gobbled up almost immediately! :)

Crust:
90 g. almond flour
60 g. (heaping 3 T.) coconut oil, not melted
30 g. (3 T.) coconut palm sugar
1 t. vanilla

Mix with hands. Quickly divide evenly into 14 mini muffin cups (coconut oil may start melting), and press dough gently on bottom and sides into tart shells (they don't have to be perfect...you can tell mine aren't!). Refrigerate for 30 min, or till coconut oil solidifies.

Filling:
220 g. (1 c.) canned pumpkin
20 g. (1 T.) coconut palm sugar
1 1/2 t. cinnamon
3/4 t. nutmeg
1/4 t.ginger
1/4 t. allspice

Add a heaping teaspoon of filling to each of the tart shells. Refrigerate for at least 4 hours, or preferably overnight.

Using a sharp knife at the edges, loosen the tarts from the pan and serve :)

Makes about 14 mini tarts.
Also shared on Gluten Free Fridays and Allergy Free Wednesdays.