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Stina Spiegelberg

Stina Spiegelberg

Pumpkin Pudding Tart

Pumpkin pudding tart

Hey autumn is coming! And 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! This super nice recipe was created in collaboration with a dearest woman,  Annelina Waller. She is such a great woman, please check her out on her blog or on YouTube. 

A few weeks ago I was allowed to be a guest on her podcast. You can listen to the streaming on all available platforms.

This recipe is:

  • perfect for autumn days
  • a cake for Halloween
  • perfect for coffee and cake
  • vegan and purely plant-based
  • suitable for every cake lover
  • a happy recipe
  • for kids & adults (of course!)
  • also for beginners

Makes a tart of 24cm in diameter.

Preparation time: 30 minutes

Baking time: 15 minutes

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.

Pumpkin pudding tart

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.

Pumpkin pudding tart
Pumpkin pudding tart

Pumpkin Pudding Tart

STINA SPIEGELBERG
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!
Prep time 30 mins
Baking time 15 mins
Course Brunch, Easy Peasy, Fall, Sweets & Baking
Servings 1 Tart of 24 cm in diameter.

Ingredients
  

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

Instructions
 

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.
Keyword Fall, halloween, Pumpkin, Pumpkin tart, vegan
Pumpkin pudding tart

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