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.

May I also remind you about our Autumn Cooking Course? Take a look at it and take advantage of it to learn all the theory and practice necessary to balance yourself this autumn! Here we go!



  • 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

  1. 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.
  2. Also heat the rice syrup until it becomes more liquid and add it to the mix.
  3. Then mix very well until everything is integrated and you have a slightly sticky and mouldable dough.
  4. Now flatten the dough against the bottom and edges of the tartlets lined with baking paper.
  5. 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

  1. First, dice the pumpkin and boil it in a small saucepan with the apple juice until soft. Then mash the pumpkin into a puree.
  2. Secondly, add the agar-agar to the pot and cook over medium-low heat until completely dissolved.
  3. 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.
  4. Finally, fill the tartlets and leave to cool in the fridge.

Carob cream

  1. Mix the ingredients for the carob cream in a small saucepan. Cook over medium heat until the mixture has thickened.
  2. You can add a little more oat drink or adjust the sweetness with a little more rice syrup.
  3. Afterwards, set aside and when it has cooled, put it in a bottle and creatively decorate the tartlets with the carob cream.
  4. 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!