The dough as well as the filling is made with cooked pumpkin. It is amazing, how silky this chocolate cream filling is. Until now, no one that I served this tart to noticed the pumpkin, he he

The cooked pumpkin has a mild sweetness und allows the dough to be soft without oil or other fats. This recipe is vegan, gluten-free and fruit-sweetened. It also is free from soy and free from nuts which makes it very allergy friendly.

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Pumpkin Chocolate Tarte (Vegan, Gluten-free, Fruit-sweetened)

Pumpkin with a twist – and reeeaaally chocolatey. This Pumpkin Chocolate Tart is es true chocolate dream with a super creamy filling.

Course Desserts

Diet Gluten Free, Vegan

Keyword chocolate, fruit-sweetened, gluten-free, nut-free, oil-free, Pumpkin, soy-free, Tarte, vegan

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Setting time 1 hour hour 30 minutes minutes

Servings 12 Portions

Ingredients

For the crust:

• 150 g buckwheat flour
• 30 g FAIR-TRADE cocoa powder
• 1 tbsp psyllium fiber
• 1/2 tsp baking powder
• 100 g dates, pitted and diced
• 60 ml water
• 200 g pumpkin, cooked (I use butternut)

For the filling:

• 350 g pumpkin, cooked (I use butternut)
• 150 g FAIR-TRADE chocolate
• 30 g FAIR-TRADE cocoa powder

Instructions

• Mix the dry ingredients for the dough in a bowl.
• Blend dates, water and pumpkin in a blender until smooth. Pour the mixture into the bowl with dry ingredients and stir to combine. It should turn into a thick dough that forms a ball. Cover the bowl and let rest for approx. 30 minutes.
• Preheat oven to 190°C (top-/bottom heat). Prepare the cake tin and fill it evenly with dough. Press it firm and pull it up the sides.
• Bake for approx.. 15 to 20 minutes and let cool down properly.
• For the filling, ,melt the chocolate in a bowl that sits in a bowl with hot water. Add the remaining ingredients and blend it smooth with a stick blender.
• Spread the filling evenly in the prebaked tarte crust. Garnish to your liking and then chill until serving. Enjoy!

The dough has a lovely crispy texture. I have also made crackers and breadsticks with it. And the fresh basil adds so much flavour to the filling. I’m already looking forward to next summer when I will be baking this tart again and again

This recipe for Basil Tomato Tart is vegan, gluten-free and oil-free. Tahini is the ingredients that works as an alternative for oil. This can be replaced with other nut- or seed butters.

For the topping you can use any kind of tomato. On the photos you can see the heritage tomatoes that we grew in our garden this year. So yummy!

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Basil Tomato Tart (Vegan, Gluten-free, Oil-free)

Perfect for summer – this vegan and gluten-free Basil Tomato Tart is full of flavour. Perfect as a side when having BB or as a lunchbox snack. For a 28cm tart form.

Course Baking Savoury

Diet Gluten Free, Vegan

Keyword Basil, gluten-free, Tart, Tomato, vegan

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Servings 10 Portions

Ingredients

For the dough:

• 150 g rice flour
• 70 g almond meal (or ground sunflower seeds)
• 2 tsp psyllium fiber husk, ground
• 1/2 tsp salt
• 1/2 tsp baking powder
• 40 g tahini
• 160 ml mylk or water

For the filling:

• 70 g cashews (or blanched almonds, or macadamias)
• 200 ml water
• 3 tsp rice flour
• 2 tbsp yeast flakes (optional)
• 1/2 tsp salt
• 1-2 pinches chili powder
• 1 garlic clove
• 1 big bunch fresh basil
• 1-2 handful fresh tomatoes

Instructions

• For the dough, mix all dry ingredients in a bowl. Blend the tahini and water in a separate bowl.
• Pour the tahini mixture into the bowl with the dry ingredients and stir to combine until it forms a ball. Cover the bowl with a damp kitchen towel and let rest in the fridge for approx. 20 minutes.
• Preheat the oven to 190°C (top-/bottom heat). Spread the dough in the tart form, pulling it up the sides as well. Prebake it for approx. 10 to 15 minutes or until it browns very lightly.
• In the meantime blend the ingredients except the fresh bail in a highspeed-blender until smooth.

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

The filling is cooked, with a plant-based alternative for gelatine, the so-called agar agar powder. The amount used is crucial, too little lets the filling not set properly. Using too much makes it kinda rubbery in texture. I use approx. 1 teaspoon per cup of liquid and it works quite well.

This lemon tart does not need flour or grains. The crust is made from almonds and dates, which are blended to crumbs in a high-speed blender.

Blind Baking

The crust is baked first before being filled. It works best to pre-bake it, using the blind baking method. For this you need to weigh down the dough. This basically replaces the filling so the base doesn’t blow up when the air beneath expands in the heat. It’s fairly easy. After spreading the dough in the baking tin, you cover the dough with some baking power. Then add the weight.

You can use the following:

• Special blind baking marbles
• Dried legumes (for example peas, beans etc)
• Coffee beans
• Rice or other grains
• Sterilised gravel rocks (I did this successfully already)

This recipe for lemon tart is vegan, gluten-free and fruit-sweetened. It also doesn’t need any soy or grains.

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Lemon Tart (Vegan, Gluten-free, Fruit-sweetened)

Zesty, fresh and light! This is the motto for this vegan and gluten-free lemon tart. With plenty of fun garnishing options.

Course Desserts

Diet Gluten Free, Vegan

Keyword gluten-free, Grain-free, Lemon, soy-free, Tart

Prep Time 45 minutes minutes

Cook Time 30 minutes minutes

Soaking time 4 hours hours

Servings 14 Portions

Equipment

• 35 x 10 cm tart form

Ingredients

• 170 g almonds
• 120 g dates, pitted and chopped

For the filling:

• 100 g dates, pitted and chopped
• 50 g sunflower seeds (soak in water for approx. 4 hours, then rinse and drain)
• 300 ml plant-based mylk, preferably unsweetened
• 75 ml fresh lemon juice
• 1 to 2 tbsp lemon zest (depending on how zesty you like it)
• 1 1/4 tsp agar agar powder (not flakes!) Also see notes below
• 1 to 2 pinches ground turmeric

Instructions

• Preheat oven to 160°. For the curst, blend almonds and dates to fine crumbles, using a powerful blender. Knead the dough a bit and then spread it evenly in the tart form. Pull the dough up along the sides too.
• Blind bake the dough on the lower level for approx.. 15 minutes. Be careful, it burns easily. If needed, bake it covered.
• Let the crust cool down properly. For the filling, blend all ingredients in a high-speed blender until smooth.
• Pour the mixture into a pot and bring it gently to the boil. Let it simmer for a few minutes while stirring constantly.
• Pour the mixture into the tart form and spread it evenly. Let it cool down a little before letting it set in the fridge. Garnish to your liking. Enjoy

Notes

Notes: Agar agar needs to be pure powder not flakes. The latter will need different amount to achieve the same result. 

Also, measurement is crucial when working with agar agar. I’m using measuring spoons. 1 teaspoon equals 5ml and 1/4 teaspoon equals 1.25ml.

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

Now I have this stack of lemons at home. A good reason to try a new recipe. A raw recipe to be precise…

Citrus season in New Zealand: when life gives you lemons, make a no-bake tart!

And after a few tries I have now come up with a pretty good recipe for a raw lemon tart that even looks like the real one. With all that vitamin c it will surely give you a little health boost too I hope you like it as much as I do!

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No-Bake Lemon Tart (Vegan & Gluten-Free)

It’s citrus season here in New Zealand—mandarins, oranges, tangelos and lemons everywhere. With a pile of lemons on hand, this raw, no-bake lemon tart was born: zesty, creamy and vegan + gluten-free. A little vitamin-C boost in every slice!

Course Cake, Desserts, Raw

Cuisine International

Diet Gluten Free, Low Lactose, Vegan

Keyword Almond, Cashew, dairy-free, egg-free, fruit-sweetened, Lemon, no bake, Tart

Prep Time 6 hours hours 30 minutes minutes

Chilling time 4 hours hours

Total Time 10 hours hours 30 minutes minutes

Servings 1 tart (25 cm)

Equipment

• tart tin/springform 25 cm
• high-speed blender
• Mixing bowl
• Silicone spatula

Ingredients

For the crust:

• 225 g almonds soaked in filtered water for at least 6 hours and then drained
• 70 g dates

For the filling:

• 245 g cashews soaked in filtered water for at least 6 hours and then drained
• 105 g dates pitted and chopped
• 125 ml fresh lemon juice
• 10 g of fresh lemons zest spray-free!
• 3 tablespoons cacao butter or coconut oil
• 250 ml water maybe a little more if needed
• 1/2 teaspoon turmeric
• 1 pinch salt

Instructions

• For the crust, pulse the dates to crumbles. Transfer to a medium sized bowl. Pulse the almonds to relatively fine crumbles, add to the bowl and mix well.
• Line a tart tin with some baking paper. Place the almond mixture in the tart form and spread it evenly, pressing it with your (clean) hands. Cover the borders of the form too. Place the tart form in the freezer while preparing the filling.
• For the filling, blend all ingredients to a fine cream.
• Take the tart form out of the freezer and pour in the lemon creme. Place in freezer until set (approx. 3 hours).

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.