Dark Treacle Tart
This is a gorgeous, rich and gooey tart that is great for a dinner party or to serve with an afternoon tea.
- 300 g plain flour
- 140 g vegan butter/spread I used Flora plant butter
- 1 tsp vanilla extract
- 2 tbsp sugar I used coconut sugar
- 60 ml plant milk
- pinch on pink/sea salt
- 360 ml evaporated milk I used Nature's Charm
- 1/2 cup coconut cream
- 400 g dark brown soft sugar
- 2 tbsp corn flour
- pinch of pink/sea salt
- Preheat oven to 180oC/356oFIn a large bowl mix the flour, salt, sugar. Add the butter (in cubes) and mix with wooden spoon until the mixture comes together. Add the milk and vanilla and using your fingers rub the ingredients together and form into a ball.Sprinkle a generous amount of flour onto a clean surface and roll out the pastry to about 0.5cm in thickness. Using a loose bottom baking tin (25cm/9.8") cut around the base and place in the tin. Using the leftover pastry press around the edge of the tin to form a crust. Fork the base then cover with parchment paper and baking beads (I used soya beans as don't have beads) bake for 25/30 minutes. Keep and eye on the pastry as you don't want it to burn.
- While the pastry is baking empty the evaporated milk, sugar, corn flour, coconut cream and vanilla in bowl. Whisk on a high speed continuously for 5 minutes until it thickens. Pour into a non-stick pan and bring to a simmer on a medium heat. Be careful the liquid doesn't simmer over the pan. Stir continuously and simmer for 2-3 minutes until you get a thick sticky treacle.Remove the base from the oven and take off the parchment paper and beads. Pour in the filling and spread evenly with a spatula and allow to cool at room temperate. Once cool place in the fridge and allow to set for at least 2 hours. Store in the fridge and served chilled. Enjoy!
Tip: When simmering the treacle stir continuously and keep an eye on the heat. When the liquid heats it can easily simmer over the top of the pan. If this starts to happen lower the heat.