Walnut And Pumpkin Tarts 

To make the topping, heat the oil in a pan. Add the cardamom and cloves and lightly fry everything. Add the pumpkin cubes after a few minutes. Stir so that all the pumpkin is covered in oil. Add the rice syrup. Let everything simmer for 30 minutes over very low heat until the rice syrup has almost evaporated. 
Meanwhile, make the pastry and the middle section. 
To make the pastry, put the walnuts, a pinch of salt and the shredded coconut in a food processor. Turn it on and add the rice syrup little by little, then add the vanilla extract or the scrapings of the split vanilla bean. Turn the food processor off and knead the pastry with your hands. It is ready when you can shape it into a firm ball. Divide the pastry into 3 parts. Roll each part into a ball. Place each ball on the counter and press into a flat disc, then cut out a neat round with a 5 cm (2 inch) cutter.  Place the 3 bases in the fridge. 
To make the filling, combine the coconut yoghurt, rice syrup and vanilla extract or scrapings of the split vanilla bean with a spoon. 
Place this mixture in the fridge as well.  Now, take a thick piece of A4 paper. Put a dot every 9 cm (3½ inches) along the long edges. Cut on an imaginary line from dot to dot so you get 3 strips of 9 x 21 cm (3½ x 8 inches). Take the 3 bases out of the fridge and place the paper strips around the bases so they form a little tower – the diameter of the paper is 5 cm (2 inches) just like the base. Stick the paper strips together with tape. Spoon the coconut yoghurt evenly into the paper towers, over the bases. Place the tarts in the freezer for 30 minutes.  Spoon the cooled pumpkin topping into the 3 paper towers. 
Place in the freezer for as long as necessary to firm, then remove the paper strips, let them thaw a little and serve.  TIP You can make the tarts in advance and leave them frozen. Take them out of the freezer 20–30 minutes before serving.