Get ready to tantalize your taste buds with a delightful twist on a classic dessert! These **Pumpkin Tarts with Chai Hazelnut Crust** are not just vegan; they are a celebration of flavor and texture that will leave your guests begging for the recipe. Imagine the warm, spicy aroma of chai spices mingling with the rich, nutty flavor of hazelnuts, all enveloped in a creamy pumpkin filling that melts in your mouth. Perfect for cozy gatherings or a sweet treat any time of year, these tarts are sure to impress. Dive into this recipe and discover how to create a dessert that is as beautiful as it is delicious!
Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 55 mins
Cuisine: Vegan
Serves: 6 tarts
Ingredients
- 1 cup hazelnuts, ground
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1 cup pumpkin puree
- 1/2 cup coconut milk
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1 tbsp cornstarch
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 6-cavity tart pan by lightly greasing with coconut oil.
- In a food processor, pulse ground hazelnuts until they form a fine, consistent texture. Add melted coconut oil and maple syrup, blending until the mixture becomes a cohesive, slightly sticky crust mixture.
- Press the hazelnut crust mixture evenly into each tart cavity, creating a thin, uniform base and sides. Use the back of a spoon to compact the crust firmly.
- Place the crust-filled tart pan in the preheated oven and blind bake for 10 minutes until the edges become slightly golden and fragrant.
- In a mixing bowl, whisk together pumpkin puree, coconut milk, cinnamon, nutmeg, ginger, and cornstarch until smooth and well combined.
- Remove the pre-baked crust from the oven and carefully pour the pumpkin filling into each tart shell, leaving a small margin at the top.
- Return the tart pan to the oven and bake for an additional 20-25 minutes, or until the filling is set and slightly firm to the touch.
- Remove from the oven and allow tarts to cool completely in the pan for at least 30 minutes before attempting to remove.
- Gently release tarts from the pan and transfer to a serving plate. Optionally, garnish with additional ground hazelnuts or a sprinkle of cinnamon.
- Refrigerate for at least 1 hour before serving to allow the filling to fully set and develop deeper flavors.
Tips
- Prep Ahead: To save time, you can prepare the hazelnut crust a day in advance. Simply store it in the fridge until you’re ready to fill it with the pumpkin mixture.
- Chill the Coconut Oil: If your coconut oil is too warm and liquid, let it cool slightly before mixing it with the hazelnuts to achieve the perfect crust consistency.
- Adjust the Spices: Feel free to customize the spice blend according to your taste. A pinch of cardamom or allspice can add an extra layer of warmth to the filling.
- Check for Doneness: Keep an eye on the tarts during the last few minutes of baking. The filling should be set but still slightly jiggle in the center; it will firm up as it cools.
- Garnish Creatively: Elevate your presentation by garnishing with a sprinkle of cinnamon, a dollop of coconut whipped cream, or a few crushed hazelnuts for added crunch.
- Serve Cold: For the best flavor and texture, refrigerate the tarts for at least an hour before serving. This allows the filling to fully set and enhances the overall taste.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 18g
Protein: 4g
Fat: 24g
Saturated Fat: 12g
Cholesterol: 0mg
