PUMPKIN CUSTARD TART (VEGAN)

Pumpkin Custard Tart (Vegan) image

I wanted something special for my Thanksgiving Day dessert and I came up with this recipe. It takes a bit of time to do this pie, but the end result is worth the effort. The custard is creamy and luscious and the crust flaky and tender. I found that there was some custard and pie crust left over, so maybe make a few tarts with it.

Provided by Chef Joey Z.

Categories Tarts

Time 3h55m

Yield 6 serving(s)

Number Of Ingredients 13

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Ingredients

1 1/4 cups spelt flour
1/2 cup vegan margarine (I used Earth Balance)
1/4 teaspoon sea salt
3 -5 tablespoons ice water
1/2 cup raw sugar
4 tablespoons cornstarch
1 teaspoon cinnamon
1/2 teaspoon ginger
1/8 teaspoon clove
1/2 teaspoon sea salt
1 (15 ounce) can solid pack pumpkin
1 very ripe banana
1 1/2 cups non-dairy soymilk or 1 1/2 cups rice milk

Steps:

For The Crust:.
In a food processor blend together the flour, and salt. Cut the butter up into tablespoon pieces and add all at once to the flour mixture and pulse off and on until the mixture resembles course meal.
Add the water 1 tablespoons at a time through the feeding tube. Once you use up the 3 tablespoons stop the processor and test the dough. If it doesn't hold together add a little more ice water.
Remember not to over work the dough as it will get tough.
Once you are satisfied with the consistency of the dough, remove it and dump it onto your work surface and divide it into 4 portions.
With the heel of your hand, smear each portion once or twice in a forward motion to help distribute the margarine in the dough.
Once you have done this put the dough balls back into one big disc and wrap tightly in saran or plastic wrap and place in the fridge to chill for 1 hour.
When the hour is up, roll the dough out to a 15 inch circle on a lightly floured surface. Put the dough into your tart pan and let the edges hang over until you have the dough fitted properly.
Trim the excess and leave about 1/2 inch of dough hanging over the edge, then fold it inside and press up against the inside edge of the tart pan. The edge of the dough should be slightly above the rim. Chill this for 30 minutes.
Preheat your oven to 350'F at this point.
When the dough is cold, prick the bottom of the dough all over with a fork and line with parchment that you cut to fit into the tart shell. Add weights and blind bake this for 25-30 minutes or until golden yellow.
Once done, remove the parchment and weights and return the tart to the oven for another 15 minutes.
Then remove from the oven and cool for about 1/2 hour.
Keep the oven on at 350'F as you will need it to bake the pie further.
Now make the filling for the pie.
For The Pumpkin Custard:.
In the bowl of a stand mixer, stir together the sugar, cornstarch, spices and salt. Once that's mixed, add the pumpkin, banana and non-dairy milk.
Pour into your prepared tart crust and bake for an additional 45-50 minutes. Cool completely before cutting.
Bon Appetit and Happy Thanksgiving!