Individual Caramel Tarts

Difficulty: Medium

Serves 4

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.

Ingredients

• 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

Method

1. Preheat oven to 180°C.
2. Grease 4 individual fluted pie tins.
3. In a bowl, combine flour and sugar, before rubbing in the margarine.
4. Gradually add soy milk while mixing until a dough is formed.
5. Knead into a ball and refrigerate for 20 minutes.
6. Remove from the refrigerator and separate into 4 evenly sized balls.
7. Roll out each ball to adequately line the pie tins.
8. Press dough into the tins, removing any excess.
9. Prick several times with a fork and bake for 12 minutes before allowing to cool completely.
10. In a saucepan, bring the Soymilke, margarine and golden syrup to the boil, stirring constantly.
11. Turn down and simmer for about 8 minutes, continue stirring.
12. The caramel at this stage should start to thicken and darken.
13. Stir in the agar agar powder and allow too cook for a further 1 minute.
14. Remove from heat and pour the caramel evenly on top of each base, allow to cool and set.
15. While the caramel cools, whisk the Soyatoo, icing sugar and vanilla essence in a bowl.
16. Using a piping bag, add little peaks of cream around the rim of the tart.
17. Leave in the refrigerator to set before serving.