Vegan milk tart

Recipe from: 25 February 2015
recipes, vegan, bake

Ingredients 12
Servings 0
Time 00:20
  • WHOLEWHEAT CRUST
  • 1/4
    cup
    cold margarine
  • 1/4
    cup
    maple syrup or agave nectar
  • 1
    cup
    wholewheat flour
  • 1
    tsp
    cinnamon
  • 1/4
    tsp
    nutmeg
  • FILLING
  • 2.5
    cup
    soy milk
  • 4
    Tbs
    agave nectar (or to taste)
  • 1/2
    tsp
    cinnamon and extra for sprinkling
  • 1
    tsp
    vanilla essence
  • 3
    Tbs
    corn flour
 

Method

00:20
 

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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Read more on: bake  |  recipes  |  vegan
 

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