In the body of a blender or food processor, pulse together the pecans, almonds, ginger, cinnamon and salt until the nuts are finely ground (but not becoming nut butter). Drizzle over the maple syrup and coconut oil, then pulse just until the mixture begins to clump together.
Dump the crust mixture onto an 8- or 9-inch tart pan with a removable bottom. Use moistened fingers to press the crust squarely up the sides and into the bottom of the pan. Freeze the crust while you prepare the filling.
Make the filling:
Wipe out the blender (or food processobody, and add the soaked and drained cashews, maple syrup, and salt. Pulse until the cashews are ground. Add the water and vanilla extract, and blend on high speed until the mixture is silky smooth, about 3 minutes, scraping down the sides of the blender as needed. With the motor running, pour in the melted coconut oil; mix just until combined. Remove 1/4 cup (60 ml) of the cashew cream and set aside for the swirl.
In a smallish bowl, stir together the squash puree, carrot juice, grated ginger, cinnamon, nutmeg, and cloves. Add this to the blender, and blend on low just until combined.
Assemble the tart:
Remove the crust from the freezer, and place on a platter or rimmed baking sheet for easy maneuverability.
Pour the squash mixture into the crust. Drop spoonfuls of the reserved cashew cream onto the surface of the tart. Use a toothpick or the tip of a paring knife to gently swirl the mixture; be careful not to over-swirl, or you will lose the definition of the swirls.
Chill the tart until completely set, at least 4 hours and up to a day or two. If you're in a hurry, or if the tart is too soft to slice cleanly, place it in the freezer for a stint. (But defrost before serving.)
To serve, place the tart on a large can or an inverted ramekin. Gently east off the sides of the pan, taking care not to break the crust. Use a large, sharp chef's knife, wiped clean between cuts, to cut the tart into wedges.
Grain-Free and Vegan.With inspiration from the Marbled Pumpkin Gingersnap Tart in The Smitten Kitchen Cookbook, and Comfy Belly's Raw Chocolate Cheesecake.This recipe has several steps – making the squash puree, soaking the cashews, toasting and cooling the nuts (optional), and chilling the assembled tart for several hours – so you'll want to begin this project a day ahead or early in the day. The tart keeps well airtight and refrigerated for three or four days, and the flavor only improves. It can also be wrapped snugly and frozen; defrost before serving.I use homemade butternut squash puree in the filling, as the flavor is more clean and fresh than the canned stuff. To make butternut puree, cut a butternut squash in half lengthwise. Leave the seeds in (they're easier to scrape out post-baking) and place the squash halves cut-side down on a rimmed baking sheet. Bake at 350ºF until the squash is soft and collapsing, about 45 minutes. Let cool enough to handle, scrape out the strings and seeds and discard. Scrape out the flesh, discarding the skin, and puree in a blender or food processor until silky smooth. The puree will keep in the fridge for up to several days, or it can be frozen for future uses. I prefer the flavor of lightly toasted nuts in the crust, though if you prefer to go raw, or are short on time, you can skip this step. To toast the nuts, place the pecans and almonds on a smallish, rimmed baking sheet and toast in a 325ºF oven or toaster oven until fragrant and slightly darkened. Do make sure they're completely cool before proceeding, lest you end up with steamy nut butter.All ounce measurements are by weight.Nutritional values are based on one of eight servings.