I have been lactose-free for years but using plant-based milks is not cheap so I generally opt for the lactose-free options available. I have written a post about the different plant-based milks available if you are trying to cut out dairy. From a cost point of view this milk tart is not the cheapest but it is most definitely rich and indulgent!
If you can’t find oat biscuits, pretty much any vegan cookie will do, or alternatively you could make some! You could also switch out the coconut sugar for normal brown sugar.
Faithful to Nature has a vegan condensed milk, I have not tried it yet but it will work perfectly for this recipe. You could use any plant-based milk but I would stick to these milks because not all plant-based milk has the same texture or taste.
If you are looking for a vegan butter, Fresh Earth has one you can try for this recipe.
Vegan Milk Tart
For the Crust:
- 160 g plain oat biscuits
- ¼ cup coconut sugar
- 75 g vegan butter
For the Filling:
- 400 g vegan condensed milk
- 400 ml almond milk
- 30 g vegan butter
- 2 heaped tbsp flour
- 3 heaped tbsp maizena
- 1 tsp vanilla essence
- In a food processor blend the biscuits with the coconut sugar and butter until combined and crumbled. Transfer to a tart pan and spread over the bottom and up the sides, firmly pressing down. Place the pan in the fridge to harden while you make the filling.
- Melt the vegan butter in a small pan over medium heat. Once melted, whisk in the flour for around 2 minutes to form a paste.
- Add in the milk and whisk. Add in the condensed milk and the vanilla essence. Mix well. Sieve in the maizena while continually stirring. Cook this for around 15 minutes until it starts to thicken.
- Once thick and creamy, add this on top of the tart base. Sprinkle some cinnamon on top. Refrigerate for a few hours for the tart to set.