Bourbon, Pumpkin, And Spiced Pecan Tart (non dairy & non egg)

[Guest guest]

Got this recipe from a vegan friend.

 

Bourbon, Pumpkin, And Spiced Pecan Tart

 

1 1/2 cups pecan halves, divided

2 tablespoons water

2 tablespoons unbleached cane sugar

1 cup whole-wheat pastry flour

1 cup rolled oats

2 teaspoons cinnamon, divided

1/8 teaspoon salt

1/3 cup safflower oil

3/4 cup maple syrup

3/4 cup soy milk, rice milk or other non-dairy milk

1/4 cup arrowroot

1 16 oz. can pumpkin puree

2 tablespoons bourbon or rum or apple juice

1 tablespoon vanilla

1 tablespoon minced ginger

1/2 teaspoon salt

1/4 teaspoon nutmeg

You can add other cooking dessert spices if you want

 

Lightly oil (or spray with oil) a 9-inch tart pan and

set aside.

In a small bowl, place the pecan halves, drizzle the

water over them, and toss lightly to evenly moisten

them. In another small bowl, stir together the sugar

and 1/4 teaspoon cinnamon. Sprinkle the cinnamon-sugar

over the moistened pecans and toss lightly to evenly

coat them with the mixture.

Place the pecans on a cookie sheet and bake at 325

degrees for 8 to 10 minutes or until lightly toasted

and fragrant. Pick out 16 perfect pecan halves, place

them on a plate, and set aside to be used later as

garnish for the tart.

Allow the remaining pecans to cool, and then transfer

them to a food processor. Add the whole wheat pastry

flour, oats, 1/2 teaspoon cinnamon, and salt, and

pulse a few times until mixture resembles coarse

crumbs. Drizzle in the oil and 1/4 cups maple syrup,

and pulse a few times just until mixture comes

together.

Transfer the mixture to the prepared tart pan. Using

your fingers, press the mixture to cover the bottom

and sides of the tart pan. Place the tart pan on a

cookie sheet and bake it at 375 degrees for 10

minutes. Remove it from the oven and allow it to cool

for 10 minutes.

Meanwhile, wipe out the food processor so that it can

be reused to prepare the filling. In the food

processor, place the soy milk and arrowroot, and blend

for 1 minute to fully dissolve the arrowroot. Add the

remaining cinnamon, remaining maple syrup, and all of

the remaining ingredients to the food processor, and

blend for 1 to 2 minutes or until smooth and creamy.

Pour the filling into the prepared crust, return the

cookie sheet to the oven, and bake an additional 35 to

40 minutes or until set. While the tart is still warm,

decorate the top with the 16 reserved pecan halves.

Allow the tart to cool on a rack for 30 minutes, then

chill it for several hours before serving.

Cut the tart into 8 pieces with a warmed knife.

Excellent served with a frozen non-dairy ice cream or

sorbet on the side.

Serves 8.

 

 

 

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