Vegan milk tart

8 servings Prep: 15 mins, Cooking: 20 mins

A vegan twist on a much-loved favourite!

By Independent Contributor February 04 2021
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Ingredients (9)

For the crust:
160 g oat biscuits
1/4 cup coconut sugar
75 g vegan butter
For the filling:
30 g vegan butter
2 tbsp flour
400 ml almond milk
1 tsp Robertson's vanilla essence
3 tbsp cornflour
400 g vegan condensed milk
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Method:

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.



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