Gluten free, vegan squash/ pumpkin tart in sweet almond crust. Served with vegan cream.

This Gluten Free, Vegan Sweet Squash (Pumpkin) Tart is great for anytime of year when pumpkin or squash are in season. Perfect for autumnal weekend treat and fabulous at Halloween (great for using up all that left over pumpkin from scary carvings!). The tarts are super tasty and very colourful! The light, crumbly texture of the almond tart crust is perfect with the sweet and delicate squash filling.

This will make approximately six small 8 centimetre tart cases or one large 28 centimetre tart case. The tart cases can be frozen before filling.

Allergy Information – Gluten Free, Vegan Sweet Squash (Pumpkin) Tart

Gluten Free, Vegan Sweet Squash (Pumpkin) Tart is gluten-free and vegan as well as… Celery free, coconut free, garlic free, lupin free, mustard free, nightshade free, onion free, peanut free, sesame free, soya free.

Top Tips – Gluten Free, Vegan Sweet Squash (Pumpkin) Tart

Top tips! For an extra special topping roast the squash seeds in oil with a 0.25 teaspoon of salt and 0.25 teaspoon sugar until golden and crispy. Once cool blitz to a powder in a food processor and sprinkle lightly on the centre of the tart(s). You can use any type of edible squash or pumpkin for this tart. They will all work really well.

Recipe – Gluten Free, Vegan Sweet Squash (Pumpkin) Tart

Difficulty easy to medium
Serves 4-6
Preparation time 20 mins (if you have the prepared tart crust and pumpkin/ squash – 60 minutes if not)
Cooking time 15 mins

Ingredients – Gluten Free, Vegan Sweet Squash (Pumpkin) Tart

Sweet Almond Tart Crust – pre-baked
120 grams roasted squash/ pumpkin (unseasoned)
50 grams sugar
3 tablespoons cornflour
1 teaspoon ground cinnamon
0.25 teaspoons salt
2 centimetre piece of fresh root ginger
200 millilitres unsweetened non-dairy milk
0.5 teaspoon vanilla extract

Method – Gluten Free, Vegan Sweet Squash (Pumpkin) Tart

1. Prepare the Almond Tart Case(s) and allow to cool
2. Finely chop the ginger and place in a food processor with the roasted squash/ pumpkin and blend until smooth and there are no lumps
3. Add to a pan the sugar, cornflour, cinnamon and salt. Slowly add the soya milk and mix ensuring there are no lumps – a silicone spatula or whisk are good for this
4. Put the pan containing the mixture on to a low heat stirring at all times. The mixture will slowly thicken as it comes to simmering point. Keep mixing until it has thickened and is no longer getting thicker. Remove from the heat
5. Add the pumpkin and ginger pulp to the pan with the vanilla extract and mix well until the mixture is a uniform colour and texture
6. Allow to cool for 10-15 minutes
7. Preheat the oven to 180 C (fan)
8. Fill the tart case(s) with the pumpkin mixture and bake for 15 minutes
9. Remove from the oven and allow to cool before removing from the tin and decorating