Walnut Chocolate Pumpkin Tart - Vegetarian, Healthy and Delicious
Walnut
Chocolate Pumpkin Tart - Vegetarian, Healthy and Delicious
Walnut
Chocolate Pumpkin Tart … a tart full of memories! If you’ve been following my
blog, it’s no secret that I absolutely adore including walnuts as an ingredient
in my baking. Often ‘the more, the merrier’ is norm and an overdose of this
delicious nut is most welcome. So when the California Walnut Board invited me
to San Francisco, I was thrilled to be part of the special media group for the
2018 Harvest Tour.
Walnut
Chocolate Pumpkin Tart is wholegrain & eggless, and full of delicious
healthy walnuts. It can go vegan with a few changes. I also used some finger
licking good walnut butter in this, jars of which we carried back home. It's
the best thing in the world. You must make some!
Servings: 6-8 people
Prep Time: 10 minutes
Cook Time: 30 minutes
Passive Time: 2-3 hours
Ingredients
Walnut Tart
Biscuit Base
•
50
g toasted walnuts
•
50
g digestive biscuits
•
50
g ghee {or melted butter}
Chocolate
Pumpkin filling
•
200
g 72% dark couverture chocolate chopped
•
50
g single cream warmed but not boiling
•
100
g fresh pumpkin puree {Made from roasting approximately 200g pumpkin}
•
Zest
of 1 orange
•
25
ml maple syrup {or honey}
•
15
g walnut butter {or ghee}
•
5
g pie spice {or cinnamon powder/garam masala}
Instructions
Walnut Tart
Biscuit Base
1. Chop
walnuts in a processor jar {I used a hand chopper}, then add the digestive
biscuits and process again until finely chopped.
2. Stir
in the melted ghee.
3. Turn
into a 7" loose bottomed tart tin, pressing the sides into place, and then
the base.
4.
Chill
for 10 minutes in the freezer while the oven preheats.
5.
.....
6.
.....
Created: BANKHEALTHY
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