Halloween recipe – Hecate’s Black Tart

Halloween cake recipe Hecate black tart

Halloween is a powerful time to honour the chthonic goddess of the underworld, Hecate. A dark goddess in ancient Greek religion and mythology, Hecate 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!

halloween recipe hecate black tart 2

Hecate’s Black Tart Ingredients

For the tart crust:

  • 1 cup of organic white flour
  • 1/2 cup of fine grain whole-wheat flour
  • 1 teaspoon of baking powder
  • ½ teaspoon of salt
  • 6 tablespoons of Greek extra virgin olive oil
  • 6 tablespoons of cold water
  • 2 tablespoons of grape molasses

For the filling:

  • 1 cup of pumpkin purée
  • ½ cup of cocoa powder
  • ½ cup of soft coconut oil (not liquefied)
  • 6 tablespoons of grape molasses
  • ½ teaspoon of ground cinnamon
  • ¼ teaspoon of ground cloves
  • ¼ teaspoon of ground allspice
  • ¼ teaspoon of ground nutmeg

How to make Hecate’s Black Tart

Preparation Time: 10 minutes

Cook Time: 75 minutes

Passive Time: 1 hour

In case you prefer to make your pumpkin purée from scratch:

Clean 1 small pumpkin, halve it, and remove the stem and seeds. Preheat oven to 180°C or 356°F and line a large baking sheet with parchment paper. Quarter the pumpkin, season with salt, and place the pumpkin quarters onto the baking sheet. You can loosely cover them with foil or parchment paper to protect them. Bake for 40’-45’ until 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. Canned pumpkin purée can be used in place of homemade 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 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.

Click to see more vegan ritual recipes from Sophia Melliar on Mookychick.

hecate black tart recipe