Mini Pumkin Mont Blanc Tart - vegan-

Mont Blanc cake seems fancy but it is not in halloween time. It is fun to make it.
I have tart dough in my freezer, so easy to make.

Today's pumpkin Mont Blanc is based on vegan recipe, and taste is not big different from non-vegan.

I love smooth and silky pumpkin cream☆




**Pumpkin Mont Blanc Tart recipe**
used 12 mini muffin tins

<Crust> this is the amount for stock in my freezer. we can use anytime we want to bake tart and also can be used as crumble on top of cake.

1 1/4 cups pastry flour
1 1/4 cups oats
1 cup cane sugar
1/2 tsp salt
1/2 tsp baking soda
1 cup oil
vanilla extract

1. Mix pastry flour, oats, cane sugar, salt and baking soda in a bowl.
2. Add oil and vanilla extract into the dry ingredients bowl and mix them.
3. Press crust onto bottom and sides of mini muffin tins. Keep leftover in freezer.
4. Bake crust in preheated oven at 180°C for 12 minutes.
5. Cool down completely.


<Pumpkin cream>
150g pumpkin
20g cane sugar
20g soy cream
rum

1. Steam pumpkin until soften. Remove skin and small amount of pumpkin, and keep them for decoration later.
2. Make pumpkin puree in blender, make sure it is smooth. If it is not, pumpkin stuck in piping bag when you decorate.
3. Add cane sugar, soy cream and rum in the blender and combine with pumpkin puree.

<Decoration tart>
some soy cream
some granulated sugar
some steamed pumpkin dices
pumpkin seeds
pumpkin skin
some powder sugar

1. Whip soy cream and granulated sugar in a bowl until it gets harder than usual.
2. Put on steamed pumpkin dices on tart base.
3. Pipe whipped soy cream around pumpkin dices and coat them completely.
4. Pipe pumpkin cream around whipped cream like making a swirl on top.
5. Decorate Mont Blanc with powder sugar and pumpkin seeds.