Fuck Yeah Tart
This was always gonna be named ‘Secret Ingredient Chocolate Tart’, but then my dear friend Shanay ate a piece, went into a trance, and when she came out exclaimed ‘You have to call this the Fuck Yeah Tart’. So Fuck Yeah Tart it is. If this isn’t the best ever way to hide a vegetable in a baked good, I don’t know what is. Seriously. Feed this to an unassuming guest and then watch their face when you tell them it’s vegan, refined sugar free and contains pumpkin! It’s so flippin’ yum, they won’t believe it.
Makes 1 28cm tart - enough to serve 8-10
For the crust:
2 cups (240g/8.5oz) spelt flour
3 tablespoons desiccated coconut
3 tablespoons maple syrup
6 tablespoons chilled coconut oil or vegan margarine
4-8 tablespoons ice cold water
For the filling:
1 hokkaido pumpkin, minimum 500g in weight*
1 cup (250ml/8.5 fl oz) coconut milk
½ cup (125ml/4.2 fl oz) maple syrup
3 tablespoons arrowroot powder
6-7 tablespoons cocoa powder
1 teaspoon vanilla extract
1/4 teaspoon salt
1 teaspoon icing sugar or ½ teaspoon salt flakes to garnish
Fresh fruit to serve (optional)
*If you can't find hokkaido pumpkin, try a butternut squash instead OR if you are in the states, try a can of pumpkin. I've not tried this method but I am 99% sure it would work just as well.
Takes one hour to prep and another hour to cook
Preheat your oven to 190°C (375°F)
Cook the pumpkin:
- Cut the pumpkin in half, scrape out the seeds, and then cut each half into cubes. You do not need to remove the skin when using hokkaido pumpkin. Place the pumpkin cubes in a medium sized sauce pan and cover with water. Place on stove, bring to a boil and then lower to a simmer until cubes are easily mashed with a fork, about 20 minutes. Drain the water and allow the pumpkin to cool while you make the crust.
Make the crust:
- Place spelt flour, coconut and maple syrup in a bowl and stir with a fork to combine. Add the chilled coconut oil or margarine and use your fingers to work it through the flour. Add water, one tablespoon at a time, until all of the dough sticks together. Dump the dough mix on a lightly floured surface. Tear off a golf ball sized piece of dough and set it aside to use for the little shapes on the top. Work the dough into a ball, flatten and then roll out with a rolling pin or wine bottle until it's large enough to fit in your pie dish and go up the sides a little (you can use a cake tin too if you don't own a pie dish). Transfer the dough to the dish and press up the sides by about an inch. Fold any overhang back down onto itself (it's always a nice surprise when you get one of these bits) and prick holes in the dough. Set aside while you make the little shapes to go on top.
To make the little shapes, roll out the golf ball sized piece of dough from earlier. Cut shapes into this and then lift away the remaining dough. Roll this out and repeat, until you have no dough left
Make the filling:
- Puree the cooked pumpkin until smooth. Measure out two cups worth and set any extra aside to be used in hummus, pumpkin pizza bases, sauce.. the uses with cooked pumpkin really are endless. Add the remaining ingredients and puree until well combined. Taste. Good right?? - Pour the filling into the prepared tart crust, using a silicone spatula to scrape out all that chocolatey goodness. Smooth the filling out with the back of a tablespoon and top with little shapes. I find the best way to do this is lift them off the table with the tip of a small vegetable knife and then fling them onto the top of the tart. This helps them to land haphazardly and create the rustic effect seen in the photo. Bake the tart for 50 minutes and then allow to cool on your kitchen bench. Once cool, enjoy immediately or store in the fridge until ready to serve. I like to dust a little icing sugar over the top before serving but if you are a salt lover, some good quality salt flakes would also be an incredible addition before baking. Enjoy alone or with some fresh fruit, both ways are delicious.