Vegan Manchester Tart
Have you ever tried a Manchester Tart? If not
then you need to make this vegan version asap
Vegan Manchester Tart
Rated 4.1 stars by 28 users
Servings
8 - 10
Have you ever tried a Manchester Tart? If not
then you need to make Nadia's vegan version asap
Nadia’s Healthy Kitchen
Ingredients
315g oat flour*
-
45g Whitworths Dark Muscovado Sugar
¼ tsp salt
150g vegan butter or coconut oil, at room temperature
1 tbsp cold water
180ml milk of choice (I used oat milk)
300g full fat coconut milk, cream only**
45g cornflour
-
70g Whitworths Caster Sugar
1 tsp vanilla paste or extract
Pinch of salt
An optional pinch of turmeric***
200g raspberry jam/conserve
50g desiccated coconut
Fresh raspberries
For the Base
For the Filling
For the Toppings
Directions
Preheat oven to 180C/160C fan.
Mix together the oat flour, dark muscovado sugar and salt in a large bowl. Rub the butter into the flour and add in the cold water. Mix until you have a smooth dough.
Press the dough into and up the sides of a 9 inch (23cm) loose base tart tin. Prick the base a few times with a fork and bake for 25 minutes. Leave to cool slightly.
Once the base is baked, start making the filling. Add the milk, cornflour and sugar to a sauce pan and mix until the cornflour has dissolved (you need to do this off the heat). Now add the coconut cream, vanilla paste, salt and a pinch of turmeric (if using any).
- Cook over a medium heat until the mixture starts to thicken (this should only take a few minutes).
- Take off the heat and immediately pour into the base. Allow to cool slightly before transferring to the fridge to chill. Allow to set for 4-5 hours.
- Spread the jam on top and scatter with the desiccated coconut, then top with raspberries.
- Enjoy!