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Butternut Squash & Sweet Potato Tofu Tartlets

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  • Author: Nele Liivlaid
  • Total Time: 40 minutes
  • Yield: 6 pieces 1x


I had been thinking of turning my Butternut Squash Pie into tartlets, but then discovered a pack of silken tofu in fridge that needed to be consumed as soon as possible, so I made an adjustment and decided to try tofu tartlets instead.






  1. Bake butternut squash and sweet potato cubes (half-half) in 200°C (390°F) oven for 30 minutes. Let cool and puree adding a bit of water of necessary.
  2. Soak walnuts for at least 30 minutes, then rinse and drain. In a food processor, process walnuts with Himalayan salt until fine crumbs.
  3. Add all other crust ingredients and process until the oils from walnuts start to separate and the batter begins to stick. It may take up to a few minutes, scraping the sides from time to time. Process again until the batter sticks together when squeezed between fingers.
  4. Take a 6-hole cupcake tray and divide the crust evenly. Press the crust down with your hands and bake in 190°C (375°F) oven for 10 minutes. Remove from oven and set aside.
  5. Process all filling ingredients into a homogeneous batter in a blender.
  6. Divide the filling evenly between six tartlets. You’ll have just a little bit left over, which you can eat as is or save for later (it’s also delicious not baked).
  7. Decorate with some dark chocolate buttons and chopped chocolate.
  8. Bake in 175°C (350°F) for 40 minutes until the tartlets turn golden. Let cool before trying to remove from pan.
  • Cook Time: 40 minutes
  • Method: Baking

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