sheet of puff pastry (check ingredients for vegan)
400ml coconut cream
1/2 cup vegan cream cheese or cashew butter (or 1 cup cashews soaked in hot water for at least an hour)
1/2 cup corn starch
1/2 cups golden syrup or brown sugar
1 tsp vanilla extract
pinch of salt
cinnamon sugar
Method
Preheat the oven tot 180 degrees Celsius.
Add the coconut cream, cream cheese, cornstarch, syrup (sugar), vanilla, and salt into a blender and blend until smooth.
Pour into a pot and bring to a simmer until it starts to thicken, whisking now and again.
Roll out the puff pastry and line the base of a pan with parchment paper, cut out the puff pastry according to the size of the tart tin (i used a 20cm one), line the pan with the puff pastry, and let it hang over slightly.
Pour in the milk tart filling and place in the preheated oven for 30-35 minutes. Bake until golden, once baked, remove to cool.
Once cooled, sprinkle on cinnamon sugar and serve. Keep chilled for ultimate freshness.
Photo Gallery
Hope you love this yummy recipe as much as we do!!
