VEGAN PUMPKIN TARTS
Indulge in our ultimate Vegan Pumpkin Tarts featuring a perfectly crispy crust and rich, creamy spiced pumpkin filling sweetened with dates. Absolutely delicious!
INGREDIENTS
SHORTCRUST PASTRY
- 240 g all-purpose flour, (2 cups)
- 45 g sugar, (3 ½ tbsp)
- 140 g coconut oil*, solid and cold , (10 tbsp)
- Pinch of salt
- 2-4 tablespoon ice water, added one at a time
FILLING
- 450 g pumpkin puree*
- 112 g pitted dates, (½ cup)
- 58 g plant-based milk, (¼ cup)
- 18 g cornstarch, (2 tbsp)
- 1 tablespoon coconut oil, (14 g)
- 2 teaspoon pumpkin spice or ground cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
INSTRUCTIONS
SHORTCRUST PASTRY
- Preheat the oven: Preheat your oven to 350°F (176°C).
- Mix dry ingredients: In a large bowl, combine the flour, sugar, and a pinch of salt.
- Add coconut oil: Add the cold coconut oil to the flour mixture. Use a pastry cutter or a fork to mix the oil into the flour until the mixture resembles a sandy texture. Alternatively, you can use a food processor to achieve this consistency.
- Add water: Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Be careful not to overwork the dough.
- Roll out the dough: On a lightly floured surface, roll out the dough and press it into tartlet molds. Prick the base of the dough with a fork to prevent it from puffing up.
- Bake: Bake in the preheated oven for 21-25 minutes, or until lightly golden. Remove from the oven and allow to cool completely.
FILLING
- Prepare the filling: Once the tartlets are ready and have cooled, blend all the filling ingredients until smooth.
- Fill the tartlets: Pour the filling into the cooled tartlet shells and place them on a baking sheet.
- Second baking: Bake at 350°F (176°C) for 35-40 minutes.
- Cool and refrigerate: Let the tartlets cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Store: Keep the tartlets in an airtight container in the refrigerator.
NOTES
- Coconut oil: Ensure you use coconut oil that is solid at room temperature. If it has melted due to heat, spread it on parchment paper or a silicone mat and freeze until solid before cutting it into small pieces.
- Pumpkin puree: I used homemade pumpkin puree. However, you can use canned pumpkin puree; just make sure it's pumpkin puree and not pumpkin pie filling.
- If you haven't already, make sure to refer to the "How to Make This Recipe" section above for a visual explanation of each step.
- Nutritional information was calculated considering that there are leftover dough pieces for the crust.
NUTRITION
Serving: 1 tart | Calories: 532 kcal | Carbohydrates: 68 g | Protein: 6 g | Fat: 27 g | Saturated Fat: 21 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Sodium: 127 mg | Potassium: 530 mg | Fiber: 3 g | Sugar: 27 g
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