Caj Eta Tart Recipe
Caj Eta Tart is a delightful variation to the common pie's we make at home. You can prepare this Caj Eta Tart even when you are on a rush on a week day or you are tired of the thought of spending some time at the kitchen. It is that easy. Try it!
Summary
MethodBaked
Ingredients
TART DOUGH:
1 1/2 cups (355 ml) unbleached white flour
1/4 cup (60 ml) granulated sweetener
1/4 cup (60 ml) arrowroot powder
1 tsp (5 ml) sea salt
1 tsp (5 ml) unrefined corn oil
1 tsp (5 ml) pure vanilla extract
6 tbs (90 g) butternut squash, peeled, cubed, steamed and pureed
CUSTARD FILLING:
2 cups (480 ml) , granulated sweetener
2 tbs (30 ml) lemon juice
1/3 cup (80 ml) almond butter
1 cup (240 ml) Milk Powder
4 cups (960 ml) Soy Milk, reconstituted
1/2 tsp (3 ml) baking soda
2 tbs (30 ml) agar flakes mixed into: 2 tbs (30 ml) water
3 tbs (45 ml) arrowroot powder or cornstarch dissolved in: 2 tbs (30 ml) water
1 tsp (5 ml) pure vanilla extract
Directions
Preheat oven to 350°F (180°C).
Tart Dough: Into a mixing bowl, add the flour, arrowroot and salt, then mix together well.
Add the oil, vanilla and squash puree, then mix well into a dough.
Place flour on the work surface and the dough, then roll 1/8-inch thick into a rectangle 14xl0-inches.
Lay the dough into a lightly oiled 14x10-inch baking pan.
Set aside while preparing the custard filling.
Filling: Caramelize Devansweet by placing into a large saucepan, at least 3-4 quarts, and cook on medium heat for 3 minutes.
Add the lemon juice and continue to cook until it becomes a smooth syrup.
Add the almond butter, mix until smooth, then cover and set aside.
In a separate bowl, whip the soy beverage powder into the soy milk.
Place the caramel on low heat, then slowly add the soy mixture to the warm caramel in 1-cup increments, stirring constantly after each addition until the caramel is well dissolved.
Add the baking soda, which will cause the mixture to foam up (thus the large saucepan).
Next add the agar/water mixture and continue to simmer for 10 minutes.
Add the arrowroot/water mixture and the vanilla; continue to stir constantly and simmer for several more minutes until the mixture begins to thicken.
Pour the filling into the dough-lined baking pan and bake for 30 minutes.
Tart Dough: Into a mixing bowl, add the flour, arrowroot and salt, then mix together well.
Add the oil, vanilla and squash puree, then mix well into a dough.
Place flour on the work surface and the dough, then roll 1/8-inch thick into a rectangle 14xl0-inches.
Lay the dough into a lightly oiled 14x10-inch baking pan.
Set aside while preparing the custard filling.
Filling: Caramelize Devansweet by placing into a large saucepan, at least 3-4 quarts, and cook on medium heat for 3 minutes.
Add the lemon juice and continue to cook until it becomes a smooth syrup.
Add the almond butter, mix until smooth, then cover and set aside.
In a separate bowl, whip the soy beverage powder into the soy milk.
Place the caramel on low heat, then slowly add the soy mixture to the warm caramel in 1-cup increments, stirring constantly after each addition until the caramel is well dissolved.
Add the baking soda, which will cause the mixture to foam up (thus the large saucepan).
Next add the agar/water mixture and continue to simmer for 10 minutes.
Add the arrowroot/water mixture and the vanilla; continue to stir constantly and simmer for several more minutes until the mixture begins to thicken.
Pour the filling into the dough-lined baking pan and bake for 30 minutes.
Questions, Comments and Reviews
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Chef
