Happy National Milktart Day ✨I almost missed this day which would be a shame because I made an epic vegan milk tart last year and thought let me try up it this year and let me tell you this recipe is amazing 🌱it’s so easy to make and I couldn’t even wait for it to set before getting into in hence the photos 😂but here is the recipe
For the crust:
1 1/2 cups of all-purpose flour
1/2 cup of brown sugar
Pinch of salt
1/2 cup of coconut oil
3 tablespoons water
Preheat oven to 180.
Mix together all your dry ingredients.
Add in your wet ingredients and mix until pastry forms.
Spray your dish and place the pastry inside.
Spread it out nice and even and place it in the oven to back for 15 minutes.
Once finished baking remove from the oven and start with the filling.
2 cups of soya milk
1 tin of coconut condensed milk
3 heaped tablespoons of cornflour
3 tablespoons of brown sugar
Place your 1 cup of soya milk in a pot on the stove at high heat and add the coconut condensed milk and sugar.
In a separate cup mix the cornflour and the remaining 1 cup of soya milk together until smooth.
Once your mixture in the pot has heated through and is just about to start boiling add in the cornflour mix and stir until the mixture thickens.
Once thickens, pour into your crust evenly.
Sprinkle with a generous amount of cinnamon and allow to cool for 20 minutes before placing in the fridge to set for a good hour. Or you can enjoy it warm if you like me and can’t wait 🌿