Tarta de calabaza vegana

really like this cake because it is very aromatic thanks to the spices that we incorporate into the filling: cinnamon, ginger and nutmeg. If you don’t like any of them… don’t worry! You can change the amount of spices (or even not add them if you don’t like them) as they don’t affect the texture of the cake.

For the dough:
  • 280 g flour of wheat
  • 140 g of margarine
  • 80 g of icing sugar
  • < li class = "ingredient" itemprop = "ingredients"> 40 g almond flour

  • 20 g water
  • 2 g salt
  • 1 vanilla pod
For the filling :
  • 1 kg pumpkin
  • 140 g vegetable cream for cooking < / li>
  • 90 g cornstarch
  • 90 g brown sugar
  • 90 g margarine
  • 1 + 1/2 cc cinnamon
  • 1 cc of ginger powder
  • 1 cc of nutmeg
  • 1 cp of salt < / li>
  1. Prepare the pumpkin puree first. Cut the pumpkin into pieces, add salt and bake at 180º until the pumpkin is very tender. Once the zucchini is roasted, mash it to obtain the puree.
  2. Prepare the dough. Place the margarine in a bowl and beat it with a whisk until it has an ointment texture.
  3. Add the icing sugar, wheat flour, flour of almonds and salt, and work with the rods or with your hands. Take a handful of ingredients and rub them between your fingers. Repeat this process until a grit forms. At this point, add the water and the seeds of the vanilla pod and knead until you have a compact dough. To remove the seeds from the vanilla pod, open the pod and scratch the inside with a knife. The black paste that you will take out is the one that you must add to the cake dough.
  4. Shape the dough into a ball, wrap it in plastic wrap and leave it Chill at least 1 hour in the fridge.
  5. While the dough is chilling, prepare the filling and preheat the oven to 180º.
  6. Melt the margarine in the microwave. Add the cornstarch little by little, mixing continuously so that no lumps form. Add 600 gr. of pumpkin puree, cream, sugar and spices and mix well.
  7. Remove the dough from the fridge and stretch it between two sheets of baking paper until smooth. a thickness of about 2 mm.
  8. Next we line a 24 cm mould. With the dough, prick the base with a fork and cut off any excess pieces from the edge.
  9. Finally, pour the filling into the tart and bake the tart for about 50 minutes or until dough is golden brown.
  10. Let cake cool on wire rack before unmolding and serving.
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