Vegan Tart with Pumpkin and Jam
Well, it’s autumn and it’s pumpkin season, and since I particularly like pumpkin, I use it a bit everywhere, in both sweet and savory recipes. Today I made a vegan tart with whole wheat flour and pumpkin and I must say I liked it a lot. Of course, I chose whole wheat flour because I prefer it, but alternatively, you can easily use all-purpose flour by adding about 50 grams more.
Also try these pumpkin desserts:
- Difficulty: Easy
- Cost: Cost-effective
- Preparation time: 20 Minutes
- Portions: 10/12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Halloween, Autumn, Winter
Ingredients for the Vegan Tart with Pumpkin and Jam:
- 2 2/3 cups whole wheat flour
- 1/3 cup vegetable oil
- 4 oz pumpkin (Cooked)
- 2/3 cup sugar
- lemon zest
- 1/4 cup plant-based milk
- Half packet baking powder
- 1 1/4 cups jam
Steps
The preparation of the vegan tart with pumpkin and jam is very simple, watch the video HERE.
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We blend the cooked pumpkin, sugar, oil, plant-based drink, lemon zest, baking powder.
Add the flour and knead quickly. We need to obtain a homogeneous dough. Take about 3/4 and roll it out on parchment paper.
Place the shortcrust in the floured mold, adjust and possibly remove excess shortcrust. Prick the bottom.
Spread the jam over the entire surface. Roll out the remaining shortcrust and make strips of the same size.
Place them on top, overlapping. Bake at 350°F for about 40 minutes.
Enjoy!
