Name: Vegan milk tart
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: serving
Cuisine: Bake
Ingredients: 1/4 cup margarine cold; 1/4 cup maple syrup or agave nectar; 1 cup flour wholewheat; 1 tsp cinnamon ground; 1/4 tsp nutmeg ground; 2.5 cup soy milk or other plant milk such as almond or coconut milk; 4 agave to taste; 1/2 tsp cinnamon for sprinkling; 1 tsp vanilla essence; 3 cornflour maizena

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Ingredients (10)

WHOLEWHEAT CRUST

1/4 cup	margarine — cold
1/4 cup	maple syrup — or agave nectar
1 cup	flour — wholewheat
1 tsp	cinnamon — ground
1/4 tsp	nutmeg — ground

FILLING

2.5 cup	soy milk — or other plant milk such as almond or coconut milk
4	agave — to taste
1/2 tsp	cinnamon — for sprinkling
1 tsp	vanilla — essence
3	cornflour — maizena

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Method:

Crust:

Preheat oven to 356°F° or 180°C.

In a large bowl add the flour, cinnamon and nutmeg.
Add the margarine and syrup and start working it into the flour until you have a soft play dough consistency.
On a floured surface roll our the dough and place into a pie dish, prick the bottom with a fork.
Bake for 20 minutes until lightly brown, remove from heat and let cool.

Filling:

In a small pot bring 2 cups of soy milk to boil with the cinnamon, add in the agave nectar and vanilla and stir well.
In a separate bowl mix the rest of the milk with the corn flour and slowly add to the milk mixture and allow to thicken.
Remove from heat and pour into the pie crust, sprinkle with cinnamon and place in refrigerator for 1 hour before serving. Enjoy chilled.

Recipe reprinted with permission of Plant.

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