Impress your dinner guests with this vegan show-stopper
Vegan Fig and Custard Tart
Serves 12
Ready in 1 hr, plus chilling
For the base:
150g rolled oats, plus extra to serve
16 large dates (preferably
Medjool), pitted
300g tinned pumpkin purée
1 tsp pure vanilla extract
3 tbsp ground flaxseed
4 tbsp almond milk, sweetened,
plus extra as needed
For the custard:
700ml almond milk, sweetened
80g pure cane sugar
120g cornflour
1 tbsp pure vanilla extract
a pinch of salt
To serve:
4 large fresh figs
2-3 tbsp raw maple syrup
2-3 tbsp shelled pistachios, chopped
1 To make the base, preheat the oven to 200C/400F/Gas 6.
2 Pulse together the oats, dates, pumpkin purée, vanilla extract, ground flaxseed, and almond milk in a food processor, until a rough dough forms around the blades; add a little more almond milk if needed to bring it together.
3 Turn out the dough into a 20cm fluted pie dish or tart tin, evenly pressing it into the base and sides with your hands and fingertips.
4 Bake for about 15-20 minutes, until set and dry to the touch. Place the tart on a wire rack to cool, covering it with a tea towel.
5 To make the custard, warm 600ml of the almond milk in a saucepan set over a moderate heat, until simmering. As it warms, whisk together the remaining almond milk with the sugar, cornflour, vanilla extract, and salt in a separate bowl.
6 Once the milk is simmering, remove it from the heat and gradually whisk about half of it into the sugar and cornflour mixture, until smooth.
7 Pour the mixture back into the saucepan of remaining milk and cook over a medium heat, whisking constantly, until thickened; about 4-7 minutes.
8 Remove from the heat and transfer to a bowl. Cover the surface of the custard with an oiled piece of clingfilm, and chill until cold; about 3-4 hours.
9 When you’re ready to serve, give the custard a quick stir to loosen it before spooning it into the baked base, spreading it out evenly. Turn out the tart onto a serving platter or plate.
10 Thinly slice the figs, arranging them on top of the custard in a decorative fan pattern. Drizzle the tart with maple syrup, and scatter over the chopped pistachios before serving.
Salted Caramel Brownies
Per serving: 721 cals | 42.7g fat
Makes 12
Ready in 50 mins
For the caramel:
200g granulated sugar
90g butter (at room
temperature), roughly
chopped
120ml double cream
1 tsp Cornish Sea Salt Flakes,
plus extra to sprinkle
For the brownie:
