Vegan milk tart
A vegan twist on a much-loved favourite!
|160 g||oat biscuits|
|1/4 cup||coconut sugar|
|75 g||vegan butter|
|30 g||vegan butter|
|400 ml||almond milk|
|1 tsp||Robertson's vanilla essence|
|400 g||vegan condensed milk|
In a food processor, blend the biscuits with the coconut sugar and butter until combined and crumbled. Transfer to a tart pan and spread over the bottom and up the sides, firmly pressing down. Place the pan in the fridge to harden while you make the filling.
Melt the butter in a small pan over medium heat. Once melted, whisk in the cornflour for around 2 minutes to form a paste.
Add the milk and whisk. Add the condensed milk and the vanilla essence. Mix well. Sieve in the cornflour while stirring continuously. Cook this for around 15 minutes until it starts to thicken.
Once thick and creamy, pour the filling onto the tart base. Sprinkle some cinnamon on top. Refrigerate for a few hours for the tart to set.
Reprinted with permission from Pretty Things, Delicious Eats. Follow along on Instagram for more recipes.