Festive Pumpkin Tart Recipe
By Lena's Vegan Living
🔪Prep Time: 40 mins
👩🍳Cook Time: 20 mins
Ingredients
CRUST
3 cups high protein sprouted flour or whole grain spelt flour
2 tbsp arrow root powder
2 tsp baking powder
1 tsp baking soda
½ cup cooled vegan butter I use organic Earth Balance
½ cup maple syrup
1 tsp pure vanilla extract
3 tbsp ice cold water
FILLING
1 ¾ cups pumpkin pure (400ml,15oz) bough or homemade store bough or homemade
1 cup of canned fat coconut cream without the liquid
¼ cup maple syrup
¼ cup coconut oil melted above the steam in double boiler
¼ cup arrow root powder
1 tbsp agar agar
1 tsp pumpkin spice store bought or homemade
1 tsp cinnamon powder
1 tsp pure vanilla extract
½ cup raw coconut sugar
SPICED CARAMELIZED MAPLE SYRUP
¼ cup maple syrup
1 tbsp lemon juice fresh squeezed
1 tsp pumpkin spice
Pinch of Himalayan pink slat
Blend all in a small pot and bring to a boil. Reduce the heat while string for couple of minutes. Transfer to a small dish and set aside.
¼ cup crushed roasted pecans
Coconut whipped cream or cashew cream to decorate optional
Instructions
1Line the bottom of your tart pan with parchment paper. You may brush one side with oil that helps the paper to stick on the bottom of the form.
2Place the dry ingredients with butter into a food processor and start pressing the pulse button.
3Add the maple syrup and blend full speed.
4Add 3 tbsp of ice-cold water 1 tbsp at the time until the dough does form a ball.
5Remove the dough and create nice ball.
6Place one in the middle of the tart pan and press down with your fingers making flat surface, all the way to the edges.
7Apply plastic wrap to cover the surface and begin pressing down gently with glass while moving towards the edges, until you create rim about ¼ inch thick.
8Peal the plastic off and remove the excess dough that overlap the edge.
9Gently press down the edge with you your fingers to make it nice and smooth.
10Preheat the oven to 350F.
11Pierce with fork the bottom of the tart and cover with few beans or baking beads to prevent bubbling.
12Bake for 15min, then remove the beans or beads and bake for another 10minutes. You may check with toothpick to make sure it is ready.
13Let it cool down for 30min, but do not remove it from the pan yet.
14FILLING
15Blend all the ingredients in the pot and bring to a boil. You may adjust the taste.
16Reduce the heat while stirring until the mixture thickens.
17Pour the mixture carefully into your tart, shake it gently side to side. Let it cool on a countertop for 30 minutes, then transfer to a refrigerator for at least couple of hours.
18Before serving, carefully remove from the pan by pushing the bottom upwards. It should come out very easily.
19Decorate with crushed pecans around the rim and drizzle them with caramelized maple syrup.
20You may decorate with coconut whipped cream or cashew cream as well if you like as well.
