You remember cornflake tart from school dinners, right? I’ve been musing on it for a few months now. The crisp pastry case, oozing sticky jam, and that chewy golden cornflake topping. With custard, obvs. Now – and stick with me here – imagine that…veganised.
Shock horror. I am not 100% vegan and, for now, I’m pretty much okay with that. Some days are animal product free and some aren’t. However, as I’ve discussed before, I know that veganism is kind of the only justifiable diet from an environmental perspective. Which means that taking pleasure in really great vegan food or discovering fantastic vegan alternatives to my favourite products are good things. This recipe provides both.
A note on vegan custard – get the Oatly one. It’s really very good. Yes, it’s got RSPO-certified palm oil in. But, man, is this brand doing something right. A chunky section on Oatly’s FAQs is dedicated to explaining the issues surrounding palm oil and justifying their decision to use it. We need this kind of transparency across the food manufacturing industry. I love you, Oatly. And not only because of your custard.
Ingredients – serves 8. A. found this a little too sweet which meant I had to eat it all obviously. I ate it up in 4 days. I ate 8 servings of pudding in four days. I’m just gonna go away and think about that for a bit.
For the pastry case
- 165g plain flour – I used wholemeal
- A pinch of salt
- 75ml oil
- Some cold water
For the filling
- 150g good quality raspberry jam (bonus points if it’s homemade)
- 3 tbsp coconut oil
- 3 tbsp golden syrup
- 100g thick rolled oats
- A pinch of salt
- Pre-heat the oven to 200ºC / 400°F / gas mark 6.
- Sieve the flour and salt into a large mixing bowl. Add the oil in a thin stream mixing with a fork as you go.
- Keep mixing until the mixture looks like breadcrumbs. Gradually add enough water to bring the dough together into a ball. Refrigerate for 5 minutes or so and then roll out thinly between two sheets of baking paper.
- Press the dough into the edges of a loose-bottomed tart tin (I skipped this step as I was distracted by facetiming my parents – whoops!). Neatly trim the edges. Line the case with baking paper and pour in enough baking beans / dried pulses to cover the case. Bake for 15 minutes.
- Prepare the oaty topping by melting the coconut oil over a low heat and then adding the syrup. Add the oats and salt and mix really well to combine.
- Carefully remove the baking paper and baking beans from the case and pop it back into the oven for 5 minutes.
- Spread the jam in a thin even layer onto the base of the tart case. Top with the oats and bake for 15-20 minutes until the jam is bubbling and the oats are golden.
- Serve the tart hot with custard or yoghurt and a cuppa.