School Butterscotch Tart

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.