Vegan caramel tart

5.0

(2)

www.thefieryvegetarian.com
Your recipes

Prep Time: 20 minutes

Cook Time: 25 minutes

Total: 7 hours, 45 minutes

Servings: 10

Vegan caramel tart

Ingredients

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Instructions

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Step 1

Mix the dry ingredients together (from the flour to the Truvia/sugar).

Step 2

Rub the margarine into the dry ingredients until it resembles crumbs. Use a little of the olive oil to lightly oil your pie pan and then add in the oil and the rest of the wet ingredients to the dry, and mix well until everything comes together.

Step 3

Smooth as quickly as possible with your hands into a ball.

Step 4

Pop into the freezer for half an hour.

Step 5

Take out the dough and place on a lightly floured worktop. Roll with a rolling pin into a large circle 1.5 inches bigger than the circumference of your pie pan.

Step 6

Lightly dust the top of the rolled-out dough with flour, and pick the edge up and roll all the dough up around your rolling pin (carefully so as not to break it).

Step 7

Unroll the pastry over and into your pie-dish. Use your hands to push the dough into every crevice of the pan, and either cut off any overhanging dough or pinch into the desired shape.

Step 8

Prick the base all over with a fork and place the pie pan in a preheated 160c (fan) oven. Bake for 15 minutes, then cover with tin foil to prevent burning, increase the heat to 180c and bake for a further 5-10 minutes, until golden and just done.

Step 9

Blend or process the dates with one can of coconut milk, the salt, vanilla extract, cocoa and cornstarch, pushing the mixture down the sides until it's as smooth as possible.

Step 10

Add 1/2 of the remaining can of coconut milk, blend again. Add the remaining coconut milk and continue blending until your silky smooth caramel is ready.

Step 11

Pour out the caramel into a non-stick pot and heat over a medium heat until simmering. Maintain at a lively simmer, being careful to not get spattered, for five minutes.

Step 12

Pour the hot caramel into the pie crust.

Step 13

Roughly chop the cashews and sprinkle over the top of the filling, lightly pressing in with your fingertips (you don't want the nuts pushed under, but you do need them lightly pressed into the caramel or they will fall off when you cut your pie).

Step 14

Leave the pie to cool for 45 minutes then place in the fridge and chill for at least six hours, overnight would be better.

Step 15

Slice your yummy pie and remove from the pie-pan.

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