Pumpkin Mousse Tarts
[Vegan, Gluten-Free]

To Make the Chocolate Shortbread Crust:

1. Preheat oven to 350F (180C). Line 5 individual tart tins with parchment or spray with nonstick spray. Place the tart tins on a cookie sheet.
2. In the bowl of a food processor, combine the coconut oil, flours, cocoa, xanthan gum, palm sugar, baking powder and salt until evenly mixed and the coconut oil has broken up completely. Add the agave and stevia and whir again until a dough is formed (it may be a bit soft; this is fine).
3. Divide dough into 5 equal portions and press evenly into the tart tins.  If necessary, wet your fingers to prevent sticking.  Prick the bottom of each tart 2-3 times with a fork.
4. Bake in preheated oven until dry and beginning to brown on the edges, 20-25 minutes.  Remove from oven and cool completely.

To Make the Pumpkin Mousse Filling:

1. In a medium pot, blend the rice milk and starch until no lumps are visible.  Add the pumpkin and whisk until smooth, then add remaining ingredients and whisk again.
2. Cook over medium heat, stirring constantly, until the mixture begins to bubble; allow to bubble for 30 seconds.  Remove from heat and cool to room temperature, stirring once after 5 minutes.  Refrigerate until cold (the mixture will be solid). Break up the jelled mousse and place in a food processor, then process until smooth. Keep refrigerated until ready to serve.

To Make the Chocolate Ganache:

1. Melt the chocolate and agave together in a small pot over lowest heat possible, stirring constantly, until melted.  Drizzle over assembled tarts.

To Assemble:

1. Spoon or pipe the pumpkin mousse filling into the cool tart shells, then drizzle with the chocolate ganache. Makes 5-6 small tarts. Store, covered, in the refrigerator, up to 3 days.