Salted Caramel Tart

Servings: Serves 10

Ingredients

For the base:

100g (scant 1/2 cup)

For the filling:

1 sachet
250ml (1 cup plus 1 tbsp)
Cold Water
125g (generous 1/2 cup)
Water
50g (scant 1/2 cup)
100ml (scant 1/4 cup)

To decorate:

Method

1

Grease and line an 8-inch pie tin. Then, melt the dairy-free butter for the base and add this and the crushed biscuits to a bowl. Stir well to combine.

2

Spoon the biscuit mixture into the tin and press down with the back of a spoon. Set in the fridge to chill.

3

Meanwhile, put the Vege-Gel and cold water into a jug and mix well before setting aside.

4

Add the caster sugar, golden syrup and 60ml of the water to a pan and stir over a low heat until melted. Then bring to the boil and cook for 5 minutes or until golden.

5

Remove from the heat and stir in the butter and cream. Then add the caramel flavouring and Vege-Gel mixture and mix again until well combined.

6

Return this mixture to the heat and carefully bring to the boil, stirring continuously.

7

Working quickly, pour the hot caramel mixture onto the base and chill until set (around 2 hours).

8

Once set, spread a layer of butterscotch sauce over the top and decorate with spun sugar.

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