School Butterscotch Tart
- Gluten free & vegan
1 x 8in sweet pastry case, cooked (see sweet pastry case)
200g dairy-free margarine
200g dark brown sugar
50g gluten-free plain flour
150ml barista plant-based milk
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 gluten-free flour to a paste with a little of the plant-based milk, stir in the remaining plant-based milk.
Whisk the plant-based milk into the sugar mixture. Turn up the heat and stir until the mixture thickens.
Pour through a sieve into the cooked pastry case and leave to cool.
Serve with dairy-free cream.
Ovens do vary. Some ovens will not require you to part bake the pastry case. If you feel the pastry has overcooked make a note not to part bake the pastry case before filling next time.