A Dream is a Wish Pumpkin Tart

Spiced Pumpkin Tart with Maple, Coconut Whip & Candied Pecans
Prep Time 35 mins
Cook Time 50 mins
Rest Time 30 mins
Total Time 1 hr 55 mins
Cuisine: ,
Courses:
Difficulty: Intermediate
Description

This golden tart is inspired by one of Disney’s most iconic transformations: the humble pumpkin turned into a magical carriage in Cinderella. Here, pumpkin is reimagined into something just as enchanting, silky, spiced, and gently sweet, wrapped in a crisp pastry shell and crowned with clouds of coconut whip. It's a dessert that feels as if it’s been touched by a fairy godmother’s wand.

The film reminds us that dreams can become reality, and this tart captures that spirit of hope and wonder. The warming spices and comforting textures evoke the sense of returning home, while the sparkle of candied pecans gives it just the right touch of midnight magic. It’s a perfect ending, unless, of course, you count the final flourish to come.

Ingredients
    For the pastry:
  • 200 g plain flour
  • 100 g vegan block butter, chilled and cubed
  • 1 tbsp icing sugar
  • 2 tbsp 2–3 cold water
    • For the filling:
  • 1 400 g tin pumpkin purée
  • 150 ml coconut cream (thick part from a chilled tin of full-fat coconut milk)
  • 80 ml maple syrup
  • 1 tbsp cornflour
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.25 tsp ground cloves
  • Pinch of salt
    • For the toppings:
  • 200 ml chilled full-fat coconut cream (whipped until fluffy)
  • 50 g pecans
  • 2 tbsp maple syrup
  • Pinch of sea salt
Instructions
  1. 1
    Make the pastry: In a large bowl, rub the flour and vegan butter together with your fingertips until the mixture resembles breadcrumbs. Stir in the icing sugar. Add water a tablespoon at a time until the dough comes together. Wrap and chill for at least 30 minutes.
  2. 2
    Roll and blind bake: Preheat the oven to 180°C (fan) / 200°C / Gas 6. Roll out the pastry on a floured surface and line a 23 cm tart tin. Prick the base with a fork and chill for 10 more minutes. Line with baking paper and baking beans, then bake for 15 minutes. Remove the paper and beans and bake for a further 5 minutes until lightly golden.
  3. 3
    Prepare the filling: In a bowl, whisk together the pumpkin purée, coconut cream, maple syrup, cornflour, spices, and salt until smooth.
  4. 4
    Fill and bake: Pour the mixture into the tart shell and smooth the top. Bake for 30 minutes or until the filling is just set with a slight wobble. Cool completely before serving.
  5. 5
    Candy the pecans: Toast the pecans in a dry frying pan for 2–3 minutes. Add the maple syrup and a pinch of sea salt, and cook for another 2–3 minutes until sticky and caramelised. Transfer to a baking sheet to cool.
  6. 6
    Assemble: Top the cooled tart with whipped coconut cream and scatter with candied pecans. Slice and serve.
Read it online: https://grub-club.co.uk/recipe/a-dream-is-a-wish-pumpkin-tart/