Pumpkin+Ginger Tart

1 comment

I dedicate this recipe to my homonymous friend Silvia, who gave me the idea for this tart. The jam is homemade with my bread machine (love forever).

Ingredients for the tart:
200 gr of flour (I used very strong Canadian flour as I only had that, but I must say that the result is excellent)
50 gr of potato starch
juice of 1 / 2 lemon
1 coffee cup of sunflower oil (or mixed seeds oil)
3 coffee cups of maple syrup (I think can be replaced in different proportions with malt + soy milk)
Ingredients for the jam:
1 kg of cooked pumpkin
500 gr of sugar (if you don’t use sugar you can replace it with malt, but then I do not guarantee on its long lasting conservation)
grated ginger (to taste)
very little water (if the pumpkin is not thick, there’s no need)

Method for the tart:
I mixed all the ingredients together, until the pastry is smooth and doesn’t stick to your fingers. To avoid this, you can use rice flour, which dries the mixture. I oiled a cake tin and I sprinkled a bit of rice flour on the bottom (or you can use some wet baking paper); I laid the pastry, keeping a little aside for the decorations. I spread the jam over the pastry and placed the decorations (I used a cookie cutter). I baked in the oven for 30 minutes at 175-180 °.
Method for the jam:
I washed the pumpkin, cut it into pieces and then cooked in the microwave for 18 minutes. Once done, I let it cool and then cut it into small pieces (about 1-2 cm), not removing the skin. I put pumpkin pieces and sugar in the bread machine and grated a bit of ginger on top. I set the machine on to 2 cycles of the  “jam” programme. Pour the jam in the pots while still hot, and turn them upside down. Let it cool and… eat!!!!!

Chef: Silvia M from VeganBlog

  1. wendy 14 November 2011 at 06:20

    Pumpkin and ginger is the perfect marriage 🙂 well done , look forward to trying it



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