As Halloween comes closer, let’s honour the chthonic goddess of the underworld, Hecate. Hecate is a dark goddess in ancient Greek religion and mythology. Hecate’s Black Tart is perfect for a witch’s feast and a Halloween party! Hecate’s Black Tart with its rich and sweet pumpkin-chocolate filling and its soft-chewy molasses crust is vegan and sugar-free!
| Prep Time | 10 minutes |
| Cook Time | 75 minutes |
| Passive Time | 1 hour |
| Servings |
8 slices
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Ingredients
For the tart crust
- 1 cup flour organic, white
- 1/2 cup flour fine grain whole-wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons olive oil Greek extra virgin
- 6 tablespoons water filtered or purified, cold
- 2 tablespoons grape molasses
For the filling
- 1 cup pumpkin purée
- 1/2 cup cocoa powder
- 1/2 cup coconut butter
- 6 tablespoons grape molasses
- 1/2 teaspoon cinnamon ground
- 1/4 teaspoon cloves ground
- 1/4 teaspoon allspice ground
- 1/4 teaspoon nutmeg ground
Ingredients
For the tart crust
For the filling
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Instructions
Homemade Pumpkin Purée
- Clean 1 small pumpkin, halve it, and remove the stem and seeds. Preheat the oven to 180°C or 356°F and line a large baking tray with parchment paper. Quarter the pumpkin, season with salt, and place the pumpkin quarters onto the baking tray. You can loosely cover them with foil or parchment paper to protect them. Bake them for 40’-45’, until they are tender. Scrape the meat from the skin and transfer it in the bowl of a food processor. Purée the pumpkin and strain the purée to get rid of the excess liquid. You can substitute homemade pumpkin purée for canned pumpkin purée.
For the tart crust
- In a medium bowl combine the white flour with the whole wheat flour, baking powder, and salt.
- Pour the olive oil, water and grape molasses into a large bowl. Little by little add the solids to the liquids. Combine and knead for a few minutes until the dough is smooth. As far as the dough texture is concerned, it is oily and slightly tacky; moisten your hands with cold water to keep the mixture from sticking. Place plastic wrap over the bowl and let the dough rest before shaping and chill in the fridge for 30'.
- Preheat the oven to 180°C or 356°F. Oil a round tart pan with 23 cm or 9'' diameter and set aside.
- Roll out the dough between 2 parchment sheets into a 27-28 cm or 11'' circle. Lift off the top sheet, flip the pastry into the pan, and peel the parchment of the back. Trim the excess pastry to fit the tart pan. Prick the bottom and bake for 30’.
- Let the crust cool completely.
For the filling
- Place all filling ingredients inside the bowl of a food processor and purée. Once the tart crust has cooled, pour the mixture into the tart. Chill the tart in the fridge for at least 30’ prior to slicing.
Recipe Notes
Halloween Recipe
Ritual Recipe
As Halloween comes closer, let’s honour the chthonic goddess of the underworld, Hecate. Hecate is a dark goddess in ancient Greek religion and mythology. She is associated with witchcraft and magic, the Moon, doorways and crossroads, the number 3, moonwort and pumpkin, creatures of the night and ghosts, masks and animals. Hecate, the goddess of witchcraft, is the mother of the first generation of witches; her daughters are Pasiphaë, queen of Crete and mistress of magical herbal arts, and Circe, a powerful witch. Hecate’s Black Tart is perfect for a witch’s feast and a Halloween party! Hecate’s Black Tart is, of course, vegan!
Useful Information
- You will need a round tart pan with 23 cm or 9'' diameter.
- Pumpkin seeds are edible. Preheat the oven to 200°C or 392°F. Spread the seeds on a baking sheet lined with parchment paper, season with salt, and bake for 15' until golden brown; stir occasionally.
- An unopened fresh pumpkin keeps great for about 6 months in a cool dark place.
- Homemade frozen pumpkin purée lasts about 1 year.
- Canned pumpkin purée can be used in place of homemade pumpkin purée.
In the media
Hecate’s Black Tart appeared on October 29, 2018 in Mookychick Magazine.
Hecate’s Black Tart