Pumpkin Pudding Tart
For all the Halloween and pumpkin fans out there, there is now a very special tart. Super creamy and filling, and we spoon it like pudding!
Zutaten
For the shortcrust pastry:
- 150 g Wholemeal spelled flour
- 2 tbsp Cocoa
- 60 g Xylitol/birch sugar
- 1 pinch of salt
- 100 g Margarine
- 2-3 tbsp Oat drink
For the filling:
- 150 g Butternut squash without skin
- 60 mL Oat drink
- 250 g Oat cake
- 2 tbsp Cornstarch
- ½ tsp Agar
- 60 g Xylitol/birch sugar
- Vanilla, Cinnamon, Nutmeg
- Chocolate ganache for decoration
Anleitung
For the shortcrust pastry:
- Preheat the oven to 180°C top/bottom heat.
- Mix flour, cocoa, xylitol, margarine, and oat milk in a mixing bowl. First with a fork, then with your hands, work it into a smooth dough.
- Grease a 24cm tart pan and flatten the dough in it, forming an edge. Prick several times with a fork. Then bake for 15 minutes and then leave it to cool in the tin.
For the filling:
- Cut the pumpkin into small pieces and steam for 10 minutes with a little water. Then puree until creamy with 60 mL of oat drink.
- Bring the oatmeal to a boil. Mix the cornstarch, agar agar, and sugar in a cup, then stir into the warm milk and bring it to a boil briefly. Fold in the pumpkin cream and season. Tap the work surface several times in the pan to remove any air bubbles.
- Put the cream on the base and smooth it out. Refrigerate for at least 30 minutes. Then spray on some ganache as decoration if desired. I used a 1mm nozzle and a piping bag.