Pumpkin tarts are a popular dessert in the U.S and Canada- typically made for Thanksgiving and/or Halloween. We have created a deliciously creamy, plant-based and guilt-free version!
Combine all crust ingredients (apart from water) in a food processor or Thermomix. Blitz on high for 20 seconds.
The mixture should be easy to roll into balls, if not you may need to add a little water and blitz again.
Roll a ball of the mixture in your hands and press with fingers into a lined muffin tray, pressing to the sides to create a case for the mixture to poured into later. Repeat with the rest of the mixture.
Place in the freezer to set.
Place all filling ingredients in a food processor or Thermomix, blitz until completely smooth and creamy.
Remove the muffin tray from the freezer and fill each of the cases with the pumpkin mixture.
Place in the freezer to set.
Store in the freezer and remove 20 minutes before eating, to soften.
Ingredients
Directions
Combine all crust ingredients (apart from water) in a food processor or Thermomix. Blitz on high for 20 seconds.
The mixture should be easy to roll into balls, if not you may need to add a little water and blitz again.
Roll a ball of the mixture in your hands and press with fingers into a lined muffin tray, pressing to the sides to create a case for the mixture to poured into later. Repeat with the rest of the mixture.
Place in the freezer to set.
Place all filling ingredients in a food processor or Thermomix, blitz until completely smooth and creamy.
Remove the muffin tray from the freezer and fill each of the cases with the pumpkin mixture.
Place in the freezer to set.
Store in the freezer and remove 20 minutes before eating, to soften.
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