Dulce de leche Eggless Pumpkin Walnut Quinoa Tart
DESSERTS,  BAKING,  VEGETARIAN

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

Dulce de leche Eggless Pumpkin Walnut Quinoa TartDulce 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.Dulce de leche Eggless Pumpkin Walnut Quinoa Tart 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.Dulce de leche Eggless Pumpkin Walnut Quinoa Tart IngredientsThat 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?Dulce de leche Eggless Pumpkin Walnut Quinoa TarHere’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.Dulce de leche Eggless Pumpkin Walnut Quinoa TartI’m hosting a Thanksgiving lunch tomorrow with California Walnuts India and Chef Ruchira Hoon at Dirty Apron, The Piano Man Cafe tomorrow.

Thanksgiving lunch with California Walnuts India and Chef Ruchira Hoon at Dirty Apron, The Piano Man Cafe, Delhi  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

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.
Prep Time 15 minutes
Cook Time 1 minute
Total Time 4 hours 16 minutes
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

About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.

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