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.
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.