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22 September, 2017

Squash mini tarts with fresh fruit topping. Vegan

Comments : 4 Posted in : Drinks & Desserts on by : Ratna Tags: , , , , , ,

Can  I  call  myself  a  baker?  I  was  pondering  this  question  for  a  bit.  I  have  never  done  cakes,  Madelines,  Pavlovas  and  all  the  other  lovely  stuff.  I  am  always  looking  out  for  desserts  that  take  minimum  effort.

With  abundant  of  Squashes  and  Pumpkins  in  the  stores,  I  decided   a  to  bake  a  Tart.  Since  I  just  did  a  savoury  one  in  my  last  post,  I  went  for  a  sweet  one  this  time.

To  cut  down  on  the  cooking  time,  I  used  store  bought  mini  Tart  shells.

Fall  is  not  complete  without  Nutmeg  or  cinnamon  flavour,  wouldn’t  you  agree?  With  the  daylight  hours  getting  shorter  and  shorter,   the  mornings  being  frosty  I  was  craving  for  these  flavours.

The  toppings  can  be  any  seasonal  fruits  and/or  nuts.  The  crunch  of  the  nuts  and  crispy  tart  shells  balanced  beautifully  the  ooey  goey  Squash  filling.

So  Baker  or  no  Baker?

Mmmm,  a  cheater  Baker?  May  be?  What  would  you  say?

 

Recipe:  Made  12  small  tarts.

Ingredients  The  filling:

Squash  puree                                     2  cups

Brown  sugar                                       2  Tsps

Cinnamon                                             1  tsp

Nutmeg                                                   1  tsp

Coconut  oil                                            1  tsp

Banana                                                      1/2

Tart   shells:

I  used  store  bought  mini  tart  shells.

Topping:

Few  grapes,  raspberries  and  cherries  cut  in  small  pieces.  Coarsely  ground  Cashews  and  Pistachios.

Method;  

Heat  the  oven  till  375  degrees  F.  Bake  the  tart  shells  for  15  minutes,  according  to  the  Manufacturer’s

instructions.  Take  them  out  of  the  oven  and  let  them  cool.

The  filling:

Cut  the  squash  in  large  chunks,  boil  them  in  water  till  the  skin  is  tender  about  20-25  minutes.  Scoop  the  flesh  out.  Add  all  the  other  ingredients  and  blend  till  smooth.

Fill  the  tart  shells.  Top  each  one  with  fresh  fruits.  I  have  added  seedless  grapes,  cherries  and  raspberries.

A  sprinkle  of  Pistachios  and  Cashews  and  we  are  good  to  go.

Welcome fall…

 

4s COMMENTS

4 thoughts on : Squash mini tarts with fresh fruit topping. Vegan

  • October 2, 2017 at 10:40 am

    These tartlets look so vibrant and delicious. Spices definitely give desserts the perfect comfort vibe.

    • Ratna
      October 3, 2017 at 4:33 am

      I must say I had a lot of fun making them. Thank you lovely friend.

  • Ev
    September 23, 2017 at 3:43 pm

    I agree, Nutmeg and Cinnamon are the essence of Autumn. Enjoy this beautiful season

    • Ratna
      September 23, 2017 at 10:25 pm

      Thank you Ev! In as much as I complain about Autumn, there are so many things to enjoy too.

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