School Butterscotch Tart - - serves 8
- 1 x 8in sweet pastry case, cooked (see sweet pastry case)
- 200g dairy free margarine
- 200g dark brown sugar
- 50g Doves Farm plain gluten free flour
- 150ml almond or sweetened soya milk
Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard
A secret recipe given to me by an ex dinner lady.
Place the dairy free margarine and sugar into a saucepan and stir over a low heat until melted.
In a large bowl, mix the cornflour to a paste with a little of the almond milk, then add the rest of the almond milk.
Whisk into the dairy free margarine and sugar and cook stirring until the mixture thickens.
Strain into the cooked pastry case and leave to cool. Serve with dairy free whipping cream.