Halloween Spider Web Pumpkin Tart ~ Gluten-free

Halloween Spider Web Pumpkin Tart, gf

Happy Halloween, everyone!

Nearly forgot about it, silly me! Although I saw all the Halloween stuffs like costumes, sweets, decorations, and buckets as well. But…

What will be your fancy costume this year? A vampire or a mummy? A skeleton or a spiderman? But I like to be a pumpkin, why? Because I look like a pumpkin already! hahaha :p

Today is the last day of October, it turns dark from a 4pm every day, what a winter, what a stress? Better to have a party to celebrate Halloween! Yeah!

This pumpkin tart is the easiest cake I have ever made, except the drawing of the chocolate web. It can tell from the pictures, right? Definitely, I’m not good at drawing. The only thing you need to have is the food processor, start from the crust and finish with the pumpkin filling. All the crust ingredients dump into the food processor and process to a dough like. Then press into the tart tin evenly. Then turn to prepare the filling: put all the listed ingredients into the food processor also, and blend until smooth. Spread on the tart case and bake in the preheated oven. Time’s up, then melts the chocolate with a bit of butter. Draw on the spider web on top of the tart. All the job is done. Now is the time to celebrate!!!

Halloween Spider Web Pumpkin Tart, gf

For the crust: ( 8″ Tin, gluten-free)

  • 1 1/2cup Gluten-free All-purpose flour/ Plain flour
  • 1/2 tsp Sea salt
  • 1/4cup +2 tbsp Icing sugar
  • 2/3 cup Unsalted vegan butter (cold)

Method: 

  1. Put the flour, salt and icing sugar in the food processor, press few times pause to mix the dry ingredients. Then dice the cold butter and add in the processor, work until the everything come to a dough like. Off the power and pour over the lined baking tin. Use hand to spread all over the base and push up to the side about an inch high. Cover the tin with a plate or cling film and chill in the fridge.

For the Pumpkin filling: 

  • 2 cups Pumpkin puree
  • 1 tbsp Rice barn oil
  • 1 tbsp Flax meal
  • 1 1/2 cups Coconut milk, full-fat version
  • 1/3 cup Coconut sugar, more or less
  • 1/2 cup Gluten-free flour (I use 1/2 buckwheat flour and 1/2 coconut flour)
  • 2 tbsp Cornflour or tapioca starch
  • 1 1/2 tsp Baking powder
  • 1 tsp ground cinnamon
  • 1 tsp Ground ginger
  • 3/4 tsp Ground nutmeg
  • Pinch of sea salt

Method: 

  1. Preheat the oven to 350F/175C or 155C in a fan oven.
  2. Process all the ingredients in a food processor until creamy. Scrape the sides of the bowl if necessary!
  3. Pour into the prepared tart base evenly with a spatula.
  4. Bake in the lower shelf of the oven for 45 to 50 minutes until cooked (insert a skewer inside the filling, it should not be wet). 
  5. Cool the tart on a wire rack.

For the Chocolate spider web:

  • 50g Dairy-free dark chocolate
  • 1 tbsp Vegan butter

Method: 

  • Melt the chocolate with butter over a hot water bath. Pour in a ziplock bag, snip a small hole by the corner.
  • Draw the spider web on top of the pumpkin filling nicely. Serve! Back to the fridge if not serve straight away.
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