Vegan Milk Tart
Did you know that the 27th of February is National Milk-Tart Day. I made this quick and easy Milk-tart that doesn't require any eggs or dairy. You will never guess this Milk-tart is vegan ;).
All you need is:
Baking dish
Mixing bowls and spoons
Pot
Measuring cups
prep: 30 minutes
Set : 2 Hours
Base:
1 1/2 cups all purpose flour
1/2 cup sugar(brown, coconut or maple syrup)
1/2 cup of coconut oil
Dash of cinnamon
1/2 teaspoon of baking powder
1 teaspoon of Vanilla essence
4 -5 tablespoons water
Filling:
2 cups soya milk plus 1/2 cup for mixing in the corn flour.
2/3 cup sugar of your choice
1 teaspoon vanilla essence
1 tablespoon apple sauce
3 heaped tablespoons of corn flour
Cinnamon for Sprinkling on-top of the finished milk-tart
Directions:
Preheat oven to 180°C.
Mix together all the dry ingredients for the base.
Add in the coconut oil and vanilla. Mix and add a tablespoon of water at a time until you reach a dough consistency that’s easy to work with.
Spray you baking dish with non stick.
Transfer the dough into the baking dish and evenly press down the dough until the dish has an even layer of crust.
Place in the oven to bake for about 15-18 minutes.
Once your crust has finished baking. Remove from oven and allow to cool while you start with the milky filling.
In a sauce pan, mix the sugar and two cups of soya milk together. Place on the stove at a medium to high heat and continue to stir until sugar has dissolved.
Mix together the rest of the ingredients including the 1/2 a cup of soya milk.
Add this corn flour mix to the boiling milk and stir in until thickened. Remove from heat.
Pour the mixture into the baked crust. Cover the top of the milktart with a generous sprinkle of cinnamon and allow to cool on the counter top before placing in the fridge to set for a good 2-3 hours.
