Vegan Caramel Tart
User Reviews
5
9 reviews
Excellent
Vegan Caramel Tart
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A dairy-free twist on school dinner caramel tart with chocolate sprinkles. A nostalgic British classsic.
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Ingredients
For the shortcrust pastry:
- 215 g plain flour
- 135 g vegan margarine (the spreadable kind, not the blocky kind)
- 15 g icing sugar
- 1 Tablespoon water ice cold
For the caramel filling:
- 375 ml soy milk unsweetened
- 3 Tablespoons cornflour (cornstarch)
- 120 g brown sugar soft, light
- 3 Teaspoons vanilla extract
- 3 Tablespoons vegan margarine melted
To top:
- 2-3 Tablespoons chocolate sprinkles I used these sprinkles, dairy-free
Instructions
For the shortcrust pastry base:
For the caramel filling:
Notes
- Note that while the caramel will hold firm enough to cut, it won't set in the same way as traditional caramel.
- Store in an airtight container at room temperature for up to 4 days.
- Note that while the caramel will hold firm enough to cut, it won't set in the same way as traditional caramel.
- Use a spreadable type of margarine for the base, such as Vitalite.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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