Pumpkin Tart

Instructions

• Pre-heat oven to 180C, grease a tart tin and set aside.
• Place coconut oil, maple syrup, vanilla, pumpkin puree, salt, and cinnamon in a mixing bowl and use a hand blender to blend the mixture into a smooth consistency. Add Huel and mix well using a wooden spoon until everything is thoroughly combined.
• Scoop out the mixture into the pan. Use your hands to press the mixture down along the bottom and up around the walls of the pan forming the crust. Use a fork to pierce some holes along the base of the crust to prevent bubbling during baking. Bake in the pre-heated oven for 20 minutes. Remove from oven and allow the crust to cool in the pan on a wire rack for at least 10 minutes.
• In the meantime, place all filling ingredients into a blender and process until mixture is smooth. Once the tart shell has cooled, pour this mixture into the tart and smooth out the top with a spatula.
• Mix the spiderweb mixture ingredients together until fully smooth. Note: start with just 1 tbsp water and increase the quantity only if necessary so that the mixture is runny enough but not too thin.
• Pour the icing into a piping bag and pour onto the top of the tart in a spiral pattern (see below), starting in the centre of the tart and drawing the spiral rings out until you reach the edges. Then use a wooden skewer and draw a line from the centre of the tart to the outer edge. Repeat this going all around the tart until you’ve created a spiderweb.
• Chill tart in the fridge for at least 2-3 hours and then enjoy!
  
  

  Nutrition (per portion)

  kcal	200
  	g	%TE
  % fat	16	72
  % protein	3	6
  % carbs	10	21
  of which sugars	5	10