Vegan milk tart
|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|
|4 Tbs||agave — to taste|
|1/2 tsp||cinnamon — for sprinkling|
|1 tsp||vanilla — essence|
|3 Tbs||cornflour — maizena|
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.
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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