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Milktart

Recipes | September 21, 2016 | By

Milktart

Ingredients
  

  • 1 roll dairy-free puff pastry
  • 1 teaspoon vegan margarine (e.g. Cardin)

For the custard filling

  • 1 litre dairy-free milk of choice (e.g. soy milk /oat milk /almond milk)
  • 125 ml Orley Whip dessert cream
  • 1 teaspoon 5ml alcohol-free caramel essence (Woolworths’ flavour is fantastic)
  • 1 teaspoon 5ml vanilla extract
  • ½ cup sugar
  • 5 heaped tablespoons cornflour

Instructions
 

  • Turn the oven to 180 degrees Celsius.
  • Line an ovenproof dish (the size of a dinner plate) with vegan margarine (e.g. Cardin).
  • Unroll the thawed puff pastry sheet and roll flat to fit the size of the dish.
  • Cut the pastry into the shape of the dish.
  • Place the pastry inside the dish and set aside.
  • Make a thick custard filling: Mix all the custard ingredients together in a pot and bring to a simmer, stirring constantly until thick.
  • Cool slightly, pour the filling into the base and bake at 180 degrees Celsius for 30 – 40 minutes.
  • Remove from oven and chill in the fridge to set.
  • Sprinkle with cinnamon

Notes

Tip: Use the same filling to make custard slices! Substitute the puff pastry for dairy-free cream crackers and layer the cream crackers below and atop the custard filling. Let it chill in the fridge and then ice your custard slices with a mix of icing sugar and water (use instructions on the packet).
Recipe Credit: Toni Brockhoven from Beauty Without Cruelty
Photo Credit: House of Vizion