Soy Life recipe library

Coconut vanilla milk tart with macerated berries

180g biscuit crumbs
60g dairy-free spread, melted
3 cups Milk
2 tablespoons caster sugar
1/4 teaspoon coconut essence
1 teaspoon vanilla essence
11/2 teaspoons pure agar powder
600g mixed berries
2 tablespoons caster sugar, extra
2 tablespoons Grand Marnier liqueur

Method

Combine crumbs and dairy-free spread in a bowl, press into the base of a
greased 18 x 25 cm pan and chill.
Combine milk, sugar, essences and agar in a saucepan.
Bring to the boil over medium heat whisking continuously.
Remove from heat and cool slightly.
Pour into crumb base.
Refrigerate for 3 hours or until set.
Combine berries, sugar and liqueur and refrigerate for 1 hour.
Serve tart cut into slices and top with berries.

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