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maltatoday | SUNDAY • 20 DECEMBER 2020 10 Roasted Pumpkin Pie Tartlets Recipe by David Fava SERVINGS: 6 tartlets (10cm) (or 1 pie with 8 slices) FOOD Pie Crust • 1 1/3 cup wheat flour • 1 Tbsp unrefined sugar • 1/4 tsp salt • 1/4 cup plant-based butter • 4 Tbsp water Pie Filling • 1 1/2 cups (~600g) pumpkin • 1 1/4 cups (300g) silken tofu • 1 tsp vanilla extract • 1/2 cup unrefined sugar (for a healthier version, use 6 dates soaked in boiling water for 10 • minutes) • 1/4 tsp salt • 3 Tbsp cornstarch • 1 flax egg (1 Tbsp flax seeds soaked in 3 Tbsp water for 5min- utes) • 1 1/2 tsp pumpkin pie spice Non-dairy whipped Cream (optional) • 100ml non-dairy whipped cream • 1 tsp vanilla extract • 2 tsp powdered sugar INGREDIENTS INSTRUCTIONS 1. Preheat the oven at 220°C. 2. Meanwhile, combine the ingredi- ents for the pie crust and work them with your fingers to obtain a pastry dough. Once dough is formed, place it in the fridge for at least 30 minutes. 3. Cut the pumpkin in cubes and roast for 30 minutes. 4. Combine the rest of the ingredients from the pie filling and blend in a blender or a food processor. 5. Roll out the pie crust. 6. If you are making tartlets (As pic- tured – 10cm tart forms) cut dough into 45g pieces. 7. Place in tart form. 8. Make holes on the bottom of the crust with a fork and pre-bake the pie crust at 220°C for 10 minutes. 9. Reduce heat to 180°C, pour the pie filling into the crust and bake for 30 minutes. 10. Let cool for 15 minutes and place in the fridge for 2-3 hours to set. 11. (optional) Whip the non-dairy whipped cream with vanilla extract and powdered sugar for decoration. Thursdays at 6:30pm on TVM Repeats Monday at 2.00pm on TVM2 Friday at 5.30pm on TVM2 gourmettoday.recipes Facebook @gourmetchallenge