Dulce de leche Eggless Pumpkin Walnut Quinoa Tart #vegetarian #glutenfree #thanksgiving

Dulce de leche Eggless Pumpkin Walnut Quinoa Tart. Yes, I’m back again with more pumpkin and more walnuts. At the risk of repeating myself, I continue to be inspired by pumpkin puree. I’ve made many pumpkin tarts, pies and cheesecakes over the past month {and years} but never an eggless one. So many requests for an eggless tart and recipes in general made me experiment a few days ago.What I had on hand – a homemade tin of dulce de leche, a bowl of fresh pumpkin puree, walnuts from California Walnuts India and organic quinoa flour. For the uninitiated, a tin of sweet condensed milk cooked for 30 minutes in the pressure cooker and then cooled makes 300g of dulce de leche. Also on hand, a huge jar of delicious ghee or clarified butter that was gifted over Diwali.That was enough to set me off, wander into the kitchen and begin to stir pots and pans! It’s quite fun to experiment in the kitchen working backwards with ingredients on hand, rather than always working with a recipe in your head, then gathering ingredients etc! The element of surprise is a great motivator, though at times can be a teeny bit scary. What if it doesn’t work, what if it falls apart?Here’s what I made – An eggless, walnut loaded delicious Dulce De Leche Pumpkin Walnut Quinoa Tart. It’s vegetarian, it’s gluten free, it’s packed with walnuts and it makes me happy! This is a great bake for the season. Easy to make, deliciously healthy and make ahead. It slices beautifully as well! Great too for Thanksgiving which is tomorrow if that’s something you bake for.I’m hosting a Thanksgiving lunch tomorrow with California Walnuts India and Chef Ruchira Hoon at Dirty Apron, The Piano Man Cafe tomorrow.

 It showcases a menu loaded with walnuts and is going to be fabulous! Do look out for updates on my stories on Instagram.

Dulce de leche Eggless Pumpkin Walnut Quinoa Tart

An eggless, walnut loaded delicious Dulce De Leche Pumpkin Walnut Quinoa Tart. It's vegetarian, it's gluten free and it’s a great make ahead dessert especially during fall, Thanksgiving and the festive season.

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Prep Time 15 minutes mins

Cook Time 1 minute min

Total Time 4 hours hrs 16 minutes mins

Servings 8 people

Ingredients

  

Tart base

• 60 g quinoa flour
• 100 g whole walnuts
• 30 g brown sugar
• 40 g clarified butter {ghee}

Filling

• 300 g dulce de leche {from 1 tin condensed milk}
• 250 g fresh pumpkin puree
• 2 tsp pumpkin pie spice {or cinnamon powder}
• 100 g toasted walnuts, chopped
• 25 g cornflour

Instructions

 

Tart base

• Preheat oven to 180C.
• Place the walnuts, quinoa flour and brown sugar in jar of processor. Grind to fine meal.
• Add the clarified butter/ghee and process to mix.
• Press into loose bottomed 8” tart shell. Bake for 15 minutes.

Filling

• Reduce oven temperature to 150C.
• Place dulce de leche, cornflour and pumpkin puree in jar of processor. Blend to mix.
• Add the walnuts and process briefly, just to chop up the walnuts a little so they retain some texture. Bake for 1 hour, then allow to cool in oven.
• Chill overnight.
• Slice and serve with unsweetened cream or vanilla ice cream.

Keyword dessert, eggless, gluten free, glutenfree, homemade, pumpkin, sweet