House of Asia > Recipes > Vegan Pumpkin Tart with Coconut Milk

Vegan Pumpkin Tart with Coconut Milk

60 min.

9 portions

mild

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We know you love pumpkin soup with coconut milk. That's why we've prepared a sweet recipe for you this time! Here's a delicious yet light vegan pumpkin tart from our dietitian. Aneta KorzenieckaThe perfect cake for autumn days.

Fruits Thailand over 30 minutes

Ingredients

Bottom:

2 cups quinoa flour
1 tablespoon of linseed
5 tablespoons of coconut oil
5 tablespoons of maple syrup
4 tablespoons of water
Pinch of salt

Filling:

2,5 tablespoons of coconut sugar
2 teaspoons of agar
250 – 300g Hokkaido pumpkin
4 apples
2 teaspoons of cinnamon
1/2 teaspoon of turmeric
1 Vanilla sugar or vanilla extract
Juice from 1 orange

Coconut foam:

400 ml chilled (approx. 24 hours in the fridge) coconut milk 17-19% – (only the hard part)
20 g xylitol
20 g orange juice

A method of preparing

Pour 3 tablespoons of boiling water over the flaxseed and mix thoroughly. Wait 10 minutes. Combine the ingredients for the crust. Knead and chill for about 30 minutes in the refrigerator. Then, pour into an oiled 25 cm springform pan. Bake for 15 minutes at 180°C.
Wash and core the pumpkin and apples, then chop them in a food processor or cut them into small cubes (peeling is not necessary). Place the pumpkin, apples, coconut sugar, orange juice, vanilla extract, cinnamon, and turmeric in a pot. Add about 2 tablespoons of water and simmer for about 15-20 minutes. Finally, add the agar agar and mix well. Cook for another 2 minutes. Let cool.
Whip the solid part of the coconut milk. Near the end of whipping, add the xylitol and orange juice. Spread over the cooled tart base. Chill the finished cake in the refrigerator for at least 1 hour.