To prepare the filling, soak agar flakes in Edensoy for 20 minutes. Pour into a medium size pot, add the maple syrup and bring almost to a boil. Reduce heat and simmer, stirring frequently, until the agar melts, about 20 minutes. Turn off the flame, pour Edensoy mixture into a blender and pulse several seconds to further dissolve the agar. Pour back into the pot. Add the pumpkin, salt, spices, vanilla and diluted kuzu. Stir to mix well, bring almost to a boil and remove from the flame.
To prepare the tart crust, mix all dry ingredients together in a medium bowl. Pulse the oil and Edensoy in the blender several seconds or whisk in a bowl to blend thoroughly. Add the wet ingredients to the dry, mix and form into a ball of dough. Preheat the oven to 350°. Pull pieces off the ball and roll the dough into several 1 to 1 1/2 inch round balls. Place the balls in the sections of a lightly oiled mini muffin tin or tart pan. Using a pestle, press the center of a ball of dough and roll from side to side to shape the dough into the sections. Repeat until all tart shells are shaped. Do not make them too thick or too thin. Spoon the pumpkin filling into each tart shell. Garnish with nuts and bake about 25 minutes or until the crust is golden. Allow to cool so that the filling sets before serving.
Yield: about 2 dozen tarts
9g fat (24% calories from fat),