Milk Tart

1 Large Tart

Pastry:

2C Flour

1.5Tbsp Sugar

½Tsp Salt

115g Vegan Margarine (100% Vegetable Oil Margarine, no milk elements)

2Tbsp Vegetable Oil

2Tbsp Chilled Water

Filling:

4.5C Soy Milk

1 Vanilla Pod

2.5Tbsp Corn Flour

2,5Tbsp Flour

1C Sugar

1C Pureed Smooth Tofu

Pinch of Salt

1Tsp Agar Agar

Large Spoon of Vegan Margarine

Cinnamon to top

Pastry:

Preheat your oven to 200°C and prepare a large tart tin.

Mix the dry ingredients and rub in the margarine.

Combine the oil and water by whisking and add a little at a time until the pastry comes together in a ball.

Cover the pastry and refrigerate for 30 minutes. 

Roll out the pastry and line your tart tin. Bake blind until golden brown and done. This should take around 15 minutes. Check the pastry at around 10 minutes and remove the baking beads to allow the pastry to cook through.

Remove the case from the oven and allow to cool thoroughly.

Filling:

Make the filling by splitting the vanilla pod open and scraping the seeds along with the pod into the soy milk in a large pot. Set the stove to a medium heat, and allow the milk to come gradually up to a scalding temperature, but do not let it boil.

Beat together the corn flour, flour, tofu (once pureed), agar agar, salt and sugar until smooth. Bring the mix up to temperature by gradually adding in the heated milk while whisking to avoid lumps.

Pour the filling back into the pot, remove the vanilla pod, and set the stove to a medium to low heat. Using a spatula, keep the mixture moving, allowing it to boil, and cook it for at least 5 minutes. 

Once cooked, add in the knob of margarine, work it into filling, and take it off the heat. Working quickly and carefully for the mixture will be hot, pour the filling into the tart case. Allow to set, at room temperature. Once cool, sprinkle with Cinnamon and either serve or store in the refrigerator until use.