Pumpkin Custard Tart Vegan Recipes

Steps:

• For The Crust:.
• In a food processor blend together the flour, and salt. Cut the butter up into tablespoon pieces and add all at once to the flour mixture and pulse off and on until the mixture resembles course meal.
• Add the water 1 tablespoons at a time through the feeding tube. Once you use up the 3 tablespoons stop the processor and test the dough. If it doesn't hold together add a little more ice water.
• Remember not to over work the dough as it will get tough.
• Once you are satisfied with the consistency of the dough, remove it and dump it onto your work surface and divide it into 4 portions.
• With the heel of your hand, smear each portion once or twice in a forward motion to help distribute the margarine in the dough.
• Once you have done this put the dough balls back into one big disc and wrap tightly in saran or plastic wrap and place in the fridge to chill for 1 hour.
• When the hour is up, roll the dough out to a 15 inch circle on a lightly floured surface. Put the dough into your tart pan and let the edges hang over until you have the dough fitted properly.
• Trim the excess and leave about 1/2 inch of dough hanging over the edge, then fold it inside and press up against the inside edge of the tart pan. The edge of the dough should be slightly above the rim. Chill this for 30 minutes.
• Preheat your oven to 350'F at this point.
• When the dough is cold, prick the bottom of the dough all over with a fork and line with parchment that you cut to fit into the tart shell. Add weights and blind bake this for 25-30 minutes or until golden yellow.
• Once done, remove the parchment and weights and return the tart to the oven for another 15 minutes.
• Then remove from the oven and cool for about 1/2 hour.
• Keep the oven on at 350'F as you will need it to bake the pie further.
• Now make the filling for the pie.
• For The Pumpkin Custard:.
• In the bowl of a stand mixer, stir together the sugar, cornstarch, spices and salt. Once that's mixed, add the pumpkin, banana and non-dairy milk.
• Pour into your prepared tart crust and bake for an additional 45-50 minutes. Cool completely before cutting.
• Bon Appetit and Happy Thanksgiving!

Steps:

• Preheat oven to 375 degrees F. Spray a 9 inch pie plate with cooking spray, set aside. On a baking sheet, spread the nuts and toast on the middle rack of the oven for 7-10 minutes or until the smell of nuts fills your kitchen. Reserve 16 pecan halves for the garnish.
• In the food processor bowl, combine oats, flour, remaining pecans, 1/2 teaspoons cinnamon, and a pinch of salt. Pulse mixture until it becomes a coarse meal texture. In a medium bowl whisk together oil and 3 tbls. maple syrup, add dry mixture and work together until a soft dough is formed. Press mixture into the pie plate, crimp the edges, and bake for 10 minutes. Set aside to cool.
• Rinse out food processor bowl. Add soymilk and arrowroot and blend until arrowroot is completey dissolved and mixture is smooth, approximately 15 seconds. When smooth add pumpkin, 1/2 cup maple syrup, ginger, 1 1/2 tsp cinnamon, 1/2 tsp salt, nutmeg, and cloves. Blend until smooth, pour filling into cooled pie crust and smooth top.
• Bake for approximately 35 minutes, or until crust is lightly browned and the outside inch of filling is set. Do not worry if the center is still soft, it will firm up as the pie cools. Transfer pie to a wire rack. Using the 16 reserved pecan halves, gently press them into the hot filling in 2 circles. Cool to room temperature then chill until set, about 3 hours. Serve chilled or at room temperature. NOTE: Cooking time includes chill time.