Coconut pumpkin tart

Rub the flour and bakery fat together. Dissolve the table salt in the water and add to the flour. Mix everything briefly. Leave the dough to stand in the refrigerator (5°C) for at least 2 hours.

Heat coconut milk, water (1) and vegetable broth in a pan. Mix the flour, cornstarch and seasoning salt with the water (2) until lump-free. Add some of the hot coconut milk to the starch mixture, then pour everything back into the pan and cook to a creamy mass, stirring constantly. Leave to cool.

Wash the pumpkin, remove the seeds and cut into 2×2 cm pieces with the outer bran. Bring the sugar and water to the boil in a copper bowl and add the pumpkin pieces. Stirring constantly, caramelize the pumpkin and seasoning enhancers at the end. Set aside 200 g of the prepared pumpkin pieces per quiche.

Place the remaining pumpkin in a container for puréeing.

Wash, seed, and cut pumpkin (with skin) into 2×2 cm cubes. In a copper pot, bring sugar and water to a boil and add the pumpkin pieces. Caramelize the pumpkin, stirring constantly, and season at the end. Set aside 200 g per tart.

Purée the caramelized pumpkin pieces with the coconut milk glaze until you reach the desired consistency.

Use immediately or portion and vacuum-seal for freezing.

Roll out the vegan pastry to 1.7 mm thickness. Line a 28 cm (11 in) round tart pan. Trim the edges and dock the bottom with a fork.

Pour 750 g of the coconut-pumpkin filling into the prepared pan and smooth the surface. Evenly arrange the reserved caramelized pumpkin cubes (200 g) on top.

Bake the tart in a mild oven with sufficient bottom heat. Then unmold directly and let cool slightly.

Garnish with dried coconut slices and cut into 8 pieces. Heat before serving.