Caramel Tarts are a classic bakery treat that rarely touch the compassionate lips of a vegan. Textures of a shortcrust pastry base, thick, sweet caramel and light creamy top culminate in the mouth to create a few moments of heaven! I understand that sometimes we can get a little lazy, so if you want to skip the homemade pastry step and use store-bought stuff, go ahead, I won’t judge you.
- 1 1/2 cups plain flour
- 2 tablespoons caster sugar
- 2 tablespoons vegan margarine
- 5 tablespoons soy milk
- 1 can of Soymilke soy condensed milk
- 1/2 cup margarine
- 2 tablespoons golden syrup
- 1 tablespoon agar agar powder
- 1 carton Soyatoo Topping Cream
- 1 teaspoon vanilla essence
- 1/4 cup icing sugar
- Preheat oven to 180°C.
- Grease 4 individual fluted pie tins.
- In a bowl, combine flour and sugar, before rubbing in the margarine.
- Gradually add soy milk while mixing until a dough is formed.
- Knead into a ball and refrigerate for 20 minutes.
- Remove from the refrigerator and separate into 4 evenly sized balls.
- Roll out each ball to adequately line the pie tins.
- Press dough into the tins, removing any excess.
- Prick several times with a fork and bake for 12 minutes before allowing to cool completely.
- In a saucepan, bring the Soymilke, margarine and golden syrup to the boil, stirring constantly.
- Turn down and simmer for about 8 minutes, continue stirring.
- The caramel at this stage should start to thicken and darken.
- Stir in the agar agar powder and allow too cook for a further 1 minute.
- Remove from heat and pour the caramel evenly on top of each base, allow to cool and set.
- While the caramel cools, whisk the Soyatoo, icing sugar and vanilla essence in a bowl.
- Using a piping bag, add little peaks of cream around the rim of the tart.
- Leave in the refrigerator to set before serving.