Very few desserts can beat this oat biscuit crust cinnamon tart. It's decadent, comes with a dash of spice and best of all, it is 100 per cent dairy-free
| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 30 minutes |
| Serves | 6-8 |
| Cuisine | British |
| Diet | Vegan |
| Preparation | Moderate |
| Calories | 608 |
| Fat | 25.2g |
| Saturates | 10.5g |
| Protein | 10.5g |
| Carbs | 87.9g |
| Sugars | 49.3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4.
Place the biscuits and 75g of melted margarine in a food processor and blitz until fine.
Press the mixture into a greased 24cm springform tart tin then bake in the preheated oven for 15 minutes. Allow to cool.
Add the oat milk, clementine peel and cinnamon stick to a saucepan placed over a medium heat and bring to just below boiling point. Remove from the heat and allow to infuse for 15 minutes.
Whisk the egg replacer (or 3 large eggs), sugar, flour and cornflour in a bowl until well combined. Pour the hot milk gradually into the egg mixture, whisking constantly.
Discard the cinnamon stick and clementine peel.
Return the mixture to the stove and whisk constantly until it thickens, then add the remaining butter and mix.
Allow to cool completely before pouring the mixture into the tart shell.
Dust liberally with the cinnamon and serve.
