22 September, 2017
Squash mini tarts with fresh fruit topping. Vegan
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
I used store bought mini tart shells.
Few grapes, raspberries and cherries cut in small pieces. Coarsely ground Cashews and Pistachios.
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.
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.