Walnut Chocolate Pumpkin Tart
Walnut Chocolate Pumpkin Tart is wholegrain & eggless, and full of delicious healthy walnuts. It can go vegan with a few changes. I also used some finger licking good walnut butter in this, jars of which we carried back home. It's the best thing in the world. You must make some!
Ingredients
Walnut Tart Biscuit Base
- 50 g toasted walnuts
- 50 g digestive biscuits
- 50 g ghee {or melted butter}
Chocolate Pumpkin filling
- 200 g 72% dark couverture chocolate chopped
- 50 g single cream warmed but not boiling
- 100 g fresh pumpkin puree {Made from roasting approximately 200g pumpkin}
- Zest of 1 orange
- 25 ml maple syrup {or honey}
- 15 g walnut butter {or ghee}
- 5 g pie spice {or cinnamon powder/garam masala}
Instructions
Walnut Tart Biscuit Base
- Chop walnuts in a processor jar {I used a hand chopper}, then add the digestive biscuits and process again until finely chopped.
- Stir in the melted ghee.
- Turn into a 7" loose bottomed tart tin, pressing the sides into place, and then the base.
- Chill for 10 minutes in the freezer while the oven preheats.
- Preheat the oven to 180C.
- Bake the base for 10 minutes. In the meantime prepare the filling.
Chocolate Pumpkin filling
- Heat the chocolate in a large heatproof bowl for 1 minute in the microwave.
- Pour over the cream and leave for 5 minutes. Whisk to mix, then whisk in all remaining ingredients.
- Pour over baked walnut biscuit tart shell, and level out with an offset spatula.
- Bake at 180 C for 20 minutes, then leave to cool in oven.
- Chill for a couple of hours. Grate over with dark chocolate, and top with walnut halves.
- Slice and serve.