Pumpkin Custard Tart (Vegan) Recipe

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Pumpkin Custard Tart (Vegan)
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Ingredients
13
Count
Nutrition
289
Calories
Total time
3
Minutes
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Ingredients:

  • 1 1/4 cups spelt flour
  • 1/2 cup vegan margarine (i used earth balance)
  • 1/4 tsp sea salt
  • 3 -5 tbsp ice water
  • 1/2 cup raw sugar
  • 4 tbsp cornstarch
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/8 tsp clove
  • 1/2 tsp sea salt
  • 1 (15 oz) can solid pack pumpkin
  • 1 1/2 cups non-dairy soymilk or 1 1/2 cups rice milk

Directions:

  1. For The Crust:.
  2. In a food processor blend together the flour, and salt. Cut the butter up into tablespoon pieces and add all at once to the flour mixture and pulse off and on until the mixture resembles course meal.
  3. Add the water 1 tablespoons at a time through the feeding tube. Once you use up the 3 tablespoons stop the processor and test the dough. If it doesn't hold together add a little more ice water.
  4. Remember not to over work the dough as it will get tough.
  5. Once you are satisfied with the consistency of the dough, remove it and dump it onto your work surface and divide it into 4 portions.
  6. With the heel of your hand, smear each portion once or twice in a forward motion to help distribute the margarine in the dough.
  7. Once you have done this put the dough balls back into one big disc and wrap tightly in saran or plastic wrap and place in the fridge to chill for 1 hour.
  8. When the hour is up, roll the dough out to a 15 inch circle on a lightly floured surface. Put the dough into your tart pan and let the edges hang over until you have the dough fitted properly.
  9. Trim the excess and leave about 1/2 inch of dough hanging over the edge, then fold it inside and press up against the inside edge of the tart pan. The edge of the dough should be slightly above the rim. Chill this for 30 minutes.
  10. Preheat your oven to 350'F at this point.
  11. When the dough is cold, prick the bottom of the dough all over with a fork and line with parchment that you cut to fit into the tart shell. Add weights and blind bake this for 25-30 minutes or until golden yellow.
  12. Once done, remove the parchment and weights and return the tart to the oven for another 15 minutes.
  13. Then remove from the oven and cool for about 1/2 hour.
  14. Keep the oven on at 350'F as you will need it to bake the pie further.
  15. Now make the filling for the pie.
  16. For The Pumpkin Custard:.
  17. In the bowl of a stand mixer, stir together the sugar, cornstarch, spices and salt. Once that's mixed, add the pumpkin, banana and non-dairy milk.
  18. Pour into your prepared tart crust and bake for an additional 45-50 minutes. Cool completely before cutting.
  19. Bon Appetit and Happy Thanksgiving!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 289.38 Kcal (1212 kJ)
Calories from fat 157.7 Kcal
% Daily Value*
Total Fat 17.52g 27%
Cholesterol 0.2mg 0%
Sodium 443.21mg 18%
Potassium 108.89mg 2%
Total Carbs 30.71g 10%
Sugars 12.86g 51%
Dietary Fiber 3.5g 14%
Protein 4.19g 8%
Vitamin C 2.3mg 4%
Vitamin A 0.2mg 7%
Iron 1.2mg 7%
Calcium 29.3mg 3%
Amount Per 100 g
Calories 160.81 Kcal (673 kJ)
Calories from fat 87.63 Kcal
% Daily Value*
Total Fat 9.74g 27%
Cholesterol 0.11mg 0%
Sodium 246.29mg 18%
Potassium 60.51mg 2%
Total Carbs 17.06g 10%
Sugars 7.15g 51%
Dietary Fiber 1.95g 14%
Protein 2.33g 8%
Vitamin C 1.3mg 4%
Vitamin A 0.1mg 7%
Iron 0.7mg 7%
Calcium 16.3mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.5
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

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