Vegan Mini Pumpkin Spice Latte Tarts
Yummy bite sized tarts filled with a warming spiced pumpkin filling. Perfect lighter dessert for the autumn/winter months!
Ingredients
- 320 g pack ready rolled shortcrust pastry
- 130 g pumpkin puree
- 235 ml Califia Farms Pumpkin Spice Cold Brew
- 3 tbsp cornflour
- 1 tsp cinnamon
- 1/4 tsp ginger
- 1/8 tsp allspice
- 2 tbsp coconut or brown you can also use sugar-free sweetener
- 1 tbsp coconut oil melted
- vegan whipped spray cream to serve optional
Instructions
- Preheat your oven to 200C/180C fan.
- Roll out the shortcut pastry and cutout 12 circles using an 8cm round cookie cutter.
- Press into a lightly oiled cupcake tin and prick the bottom with a fork.
- To blind bake - place small squares of parchment paper into each tart base and fill with uncooked rice (this is to stop the pastry from rising in the oven).
- Bake for 15 minutes, then take out and remove the parchment paper. Return to the oven and bake for another 5 minutes.Allow to cool completely.
- Pour the Califia Farms Pumpkin SpiceCold Brew into a saucepan along with the cornflour and whisk until smooth.
- Add the rest of the ingredients and cook on a medium heat. Stir continuously, then take off the heat once the mixture thickens. This should only take a couple of minutes.
- Pour into the tart bases, then allow to cool slightly before transferring into the fridge.
- Allow to set for 2-3 hours. Serve with an optional squirt of whipped spray cream.
Nutrition
Calories: 167kcalCarbohydrates: 15gProtein: 2gFat: 10gSaturated Fat: 2gSodium: 13mgPotassium: 3mgSugar: 4g
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