I made these pumpkin mousse tartlets with carob cream the other day for a children’s healthy cooking workshop. You can’t imagine how fun it was for the kids to get their hands dirty!
Tartlets are a really good option when filled with a cream or mousse that needs to thicken soon. Pumpkin and carob are typical autumn seasonal and local foods.
- 200 gr. fine gluten-free oat flakes
- 100 gr. sultanas or medjool dates
- 10 gr. rice syrup
- 1 pinch of salt
- 1 tsp. cinnamon powder
- 200 gr. of pumpkin
- 185 gr. unsweetened apple juice
- 1 gr. agar-agar powder
- 1.5 gr. kuzu
- ½ tsp cinnamon powder
- A few drops of freshly squeezed fresh ginger
- 1 pinch of salt
- 2 tbsp. carob flour
- 1 tbsp. rice syrup
- Cinnamon powder to taste
- 1 tbsp. kuzu dissolved in 4 tbsp. of oat milk
First prepare the base
- First mix the oat flakes with the sultanas or dates, salt and cinnamon and grind in a powerful food processor until you get a mouldable, slightly sticky dough. However, add more sultanas if necessary.
- Also heat the rice syrup until it becomes more liquid and add it to the mix.
- Then mix very well until everything is integrated and you have a slightly sticky and mouldable dough.
- Now flatten the dough against the bottom and edges of the tartlets lined with baking paper.
- Bake the tartlets for 5-10 minutes at 338°F and then leave them to cool while you prepare the filling.
Now prepare the filling
- First, dice the pumpkin and boil it in a small saucepan with the apple juice until soft. Then mash the pumpkin into a puree.
- Secondly, add the agar-agar to the pot and cook over medium-low heat until completely dissolved.
- Now add ½ tsp. cinnamon powder and a few drops of freshly squeezed ginger. Then add the kuzu dissolved in a little apple juice and mix well over medium heat until it thickens. The final amount of filling should be about ¼ litre.
- Finally, fill the tartlets and leave to cool in the fridge.
- Mix the ingredients for the carob cream in a small saucepan. Cook over medium heat until the mixture has thickened.
- You can add a little more oat drink or adjust the sweetness with a little more rice syrup.
- Afterwards, set aside and when it has cooled, put it in a bottle and creatively decorate the tartlets with the carob cream.
- I hope you enjoy these tartlets! Be creative and decorate them nicely.
And, of course, don’t forget to leave a review and a photo if you make them and let me know how it went.
Take care and see you soon!