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Chocolate pumpkin tart

Chocolate pumpkin tart

I’d be lying if I said I’m sad to see VeganMoFo come to an end. Becuase I’m not. I’m ecstatic. Ecstatically dancing half naked in my kitchen. Because I’m just that happy. As much as I enjoyed posting 21 pumpkin recipes this month, I am wiped the eff out. And since I’m not one of those people who turns to alcohol to help me cope with the things that make me straight up crazy (although I should probably consider it), I’m going to deal with the pumpkin overload by taking a nice, long run. Which, admittedly, has less to do with the month of food and more to do with the fact that I’m putting off completing my studies until the last possible minute.

This chocolate pumpkin tart is scrumptious as is, but if you’d prefer a plain tart crust, substitute an additional 1/4 cup unbleached flour for the cocoa powder (you may need to add an additional tablespoon of cold water, too). If you’d rather this be a cheesecake tart, simply swap the tofu with equal amounts of vegan cream cheese and voilà! chocolate pumpkin cheesecake tart. I’ve got to warn you, though – once you remove the foil, the tart can over bake within a matter of minutes. I over baked mine by just a few, and as a result the edges started to crack. And don’t worry if the center’s not set; it will set during the cooling/chilling process.


1 cup extra firm silken tofu
1 3/4 cup pumpkin puree
1 tsp pure vanilla extract
1/2 cup brown sugar
2 tbsp tapioca starch
1 1/2 tsp pumpkin pie spice
1/2 tsp ground cinnamon
1/2 tsp fine sea salt
1 cup unbleached flour
1/4 cup almond meal
1/4 cup dutch process cocoa powder
1 tbsp cane sugar
1/4 tsp fine sea salt
1/4 cup vegan butter, cold
1/4 cup shortening, cold
3-4 tbsp water, ice cold

In a high powdered blender (such as a Vitamix), blend together the pumpkin puree, tofu, and vanilla extract. In a small bowl, stir together the sugar and tapioca starch. Add the sugar mixture to the blender along with the pumpkin pie spice, cinnamon and salt; blend until smooth. Transfer pumpkin mixture to an air tight container and refrigerate until ready to use.
In a large bowl, whisk together the flour, almond meal, cocoa powder, sugar and salt. Using a pastry cutter, or two knives, cut in the butter and shortening until the mixture resembles coarse meal. Place the bowl into the freezer for 10-15 minutes to get the ingredients cold. Once chilled, add water 1 tablespoon at a time; knead the dough with your fingers. Pat the dough into a smooth ball, wrap with plastic and refrigerate for at least 60 minutes.
Preheat oven to 350˚F. Lightly grease a round 8″ tart pan (with removable bottom); set aside. Line a flat surface with parchment paper and sprinkle lightly with cocoa powder. Roll the dough into a 12″ circle; if needed, coat your rolling pin with cocoa powder so the dough doesn’t stick. Gently drape the piece of dough over the prepared tart pan and shape it to fit the pan; press the edges around the bottom and press the dough into the fluted sides. Using a rolling pin, roll across the top of the pan to remove the excess dough. With a toothpick, poke 30-40 shallow holes in the bottom of the tart. Bake at 350˚F for 5 minutes. Remove from oven and fill with the chilled pumpkin mixture; tap the pan on the counter to release any air bubbles. Cover with foil and bake at 350˚F for 25-30 minutes. Remove foil then bake for an additional 10-15 minutes. Cool on a wire rack then chill in the refrigerator before serving. If you want to do the chocolate decoration, simply melt 4 ounces of dark chocolate with 1 tablespoon of shortening; drizzle over tart.
Yield: 1 round 8″ tart