Chocolate Pumpkin Tart
This is another gluten-free, vegan, and nut-free recipe from our collaboration series with Nirvana Cakery
1/2 cup teff flour (70g)
1/2 cup brown rice flour (70g)
1/4 cup tapioca flour (30g)
1tbsp raw cacao powder
½tbsp raw sugar
1tsp psyllium husk
½tsp bicarbonate of soda
pinch sea salt
1/4 cup olive oil (60ml)
½tsp apple cider vinegar
1/3 cup aquafaba + 2tbsp as needed (80ml)
1½ cup pumpkin puree (360ml)
2tbsp maple syrup
¼tsp ground ginger
200g Amore di Mona bulk chocolate (3½ cubes) or (7oz)
Preheat the oven to 170°C (340F)
In a large bowl whisk together teff flour, brown rice flour, tapioca, cacao, sugar, psyllium husk, bicarbonate of soda and salt.
Mix olive oil with apple cider vinegar, add to the dry mix and stir until incorporated.
Slowly start adding aquafaba until the mix comes together into a dough. Add a little extra by ½tbsp at a time until the dough is moist enough, but not sticky. You want it as moist as possible without being sticky.
Lightly oil 9" tart tin or pie dish and evenly press the dough onto the base and up the sides to form a crust. Pierce the base few times with a fork and blind bake for 12 minutes.
Prepare the filling in the meantime. In a medium pot gently warm pumpkin puree with maple syrup and spices.
In a double boiler or microwave melt the chocolate, add to the pumpkin mix and stir until all incorporated.
Spoon the mix onto the partially baked crust and smooth out the top.
Return into the oven and bake for further 15 minutes.
Leave to cool down completely and transfer to the fridge for couple of hours.
Serve with some chocolate shavings or drizzle of melted chocolate.