Why not try?
Spread a layer of melted dark chocolate over the tart base before putting it in the fridge to set. Fill with custard as per recipe and garnish with curls of dark chocolate on top of the fruit.
Ingredients
250g Oreo Golden sandwich biscuits
50g vegan butter alternative
1 tbsp custard powder
5 tbsp cornflour
250ml soya cream
1 tsp vanilla bean extract
Zest of 1 lemon
Juice of ½ lemon
100g Carnation Vegan Condensed Milk Alternative
4 tbsp oat-based crème fraîche
275g soft fruit, sliced
3 tbsp Carnation Vegan Condensed Milk Alternative
Zest of 1 lemon
Method
- Crush the biscuits in a blender until a fine crumb.
- Melt the spread and mix into the biscuits.
- Grease a 20cm fluted flan tin. Tip the crumbs into the tin and push against sides and base. Chill/freeze for 10 mins.
- To make the filling, whisk the custard powder and cornflour with half the soya cream to a smooth paste. Add the vanilla extract, lemon zest and juice, Carnation Vegan Condensed Milk Alternative and remaining cream. Beat until smooth.
- Pour the mixture into a non-stick pan and heat gently, whisking until it comes up to a gentle boil and thickens. Transfer mixture into a bowl, cover with parchment and cool for 5-10 mins. Whisk through the crème fraîche.
- Spoon the filling into the base and smooth over the top. Chill for 4 hours or overnight.
- To serve, prepare fresh fruit and pile it on top of the tart. Mix 3 tbsp Carnation Vegan Condensed Milk Alternative with 2 tbsp water and brush the fruit to glaze. Finish with lemon zest.
