I also roast my pecans in a sweetened butter to give them a golden brown finish. I start with a cinnamon spiced almond crust that’s pre-baked to give the tart some of crunch. Maybe it’s the thick puree of pumpkin that’s not for me, but I’m here to change all that with my Pumpkin Pecan Tart. And…I like pumpkin flavor, but there’s something so sad about the basic traditional pumpkin pie. However, I do like cheesecake and candied pecans and this “graham” cracker crust very much. Truth be told I am not a fan of Pumpkin Pie. We chose an assortment of berries, crushed and whole hazelnuts, and mint.Pumpkin Pecan Tart might just be the answer I have been looking for. Place into the refrigerator for at least 1 hour to set. Pour chocolate mixture into the cooled base and smooth it out as best you can with either an offset spatula or regular spatula.Transfer the melted chocolate along with the pumpkin purée, silken tofu, maple syrup, vanilla, pumpkin pie spice, and instant espresso powder into a high-speed blender and run until smooth.Once the water has come to a boil, lower it to a simmer and add the chocolate to the top of the double boiler, stirring frequently and scraping down the sides with a rubber spatula until melted. Prepare a double boiler * to melt the chocolate. While the crust bakes, prepare the filling.The crust will dry out and crisp up while it cools. Transfer the tart pan to a wire rack and cool until the crust reaches room temperature. Place the tart pan into the oven and bake for 15 minutes, or until browned.Press the crust mixture firmly into the bottom and up the sides of the tart pan, being sure there are no holes or breaks present in the crust. Transfer the mixture to the greased tart pan.If it doesn’t stick, you can add water 1 teaspoon at a time until it does. When the crust is done it should stick together when pressed in between your fingers. Process until uniform, scraping down the sides as needed. Prepare the crust: In a food processor, add hazelnuts, gluten-free rolled oats, maple syrup, coconut oil, and salt.Preheat the oven to 350° F and lightly grease a tart pan.I got to try them firsthand and they are absolutely delicious! Make sure you check out her recipe This Chocolate Pumpkin Mousse Tart with Oat Hazelnut Crust is part of our monthly Vegan Chopped Challenge series with our friend Caitlin Shoemaker AKA This month we were challenged to use pumpkin, tofu, hazelnuts, and oats, and this is what we came up with! We are really excited about how this recipe turned out, and we can’t wait for you to make it □Ĭaitlin made some beautiful Pumpkin Spice Cake Pops shown above. We were hoping to find some fresh figs to top our tart with, but they were sold out everywhere, so be sure to try that out when you make it! ![]() Of course, it isn’t necessary but come on, how beautiful is that? Feel free to top yours with any variation of fruit and nuts that you’d like. To take this tart to the next level, we topped it with an assortment of berries and fresh mint to make it look as beautiful as it tastes. I mean really, get ready for a party in your mouth! This chocolate pumpkin mousse is light and fluffy, while perfectly balanced out with the crunch and sweetness of the oat hazelnut crust. We promise this is one recipe you will keep making over and over again. I know we don’t have to tell you this, but the combination of chocolate and pumpkin is one of epic proportions. This decadent dessert is the perfect autumn treat. Light and fluffy chocolate pumpkin mousse perfectly balanced out with the crunch and sweetness of an oat hazelnut crust. This is one recipe you will keep making over and over again this season! This chocolate pumpkin mousse tart is the perfect autumn treat.
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