24 gingersnaps (thin, crispy, dark brown in colour work best)
1 tbsp maple syrup
¼ cup unsalted butter, melted and cooled
1 ½ lb butternut squash
¾ cup maple syrup
½ cup coconut milk
2 tsp fresh ginger, grated
¼ tsp salt
¼ tsp ground nutmeg
½ tsp cinnamon
1/8 tsp ground cardamom
2oz extra dark chocolate
1. Preheat oven to 350F. Place gingersnaps in a food processor and process until finely ground. Add maple syrup and melted butter and pulse until crumbs are moistened. Divide mixture evenly into 12 mini tart pans or one 9-inch pie plate. Press mixture into bottom and up sides. Bake until lightly browned, 8-10 minutes. Remove from heat and allow to cool completely.
2. For the filling, set a steamer basket over a large saucepan with 1 inch of water. Bring to a boil. Place squash in steamer basket, cover and steam for about 12 minutes, or until tender when pierced with the tip of a knife. Remove from and allow to cool.
3. Place steamed squash In bowl of food processor and process until very smooth. Add eggs, maple syrup, coconut milk, ginger, salt, nutmeg, cinnamon and cardamom and process again until smooth.
4. Place baked crust(s) on a rimmed baking sheet and pour filling into crusts. Bake until set, about 20 minutes for smaller tarts and 35-40 minutes for a larger one. Remove from heat and allow to cool completely at room temperature. Refrigerate for 1 hour. Garnish with chocolate curls & serve.