for 12 pieces

Pastry dough

100 g	white flour
100 g	wholemeal flour
½ tsp	salt
30 g	sugar
80 g	vegan butter substitute, cut into pieces, cold
½ dl	water

Caramel

250 g	sugar
½ dl	water
50 g	vegan butter substitute (Flora)
2 ½ dl	vegan cream substitute (Alpro Soya Cuisine)
300 g	mixed nuts, roasted
½ tsp	allspice
½ tsp	sea salt

How it's done

Pastry dough

Mix the flour, salt and sugar in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the water and mix quickly to form a soft dough; do not knead. Flatten the dough, cover and chill for approx. 30 mins.

Tart

Roll out the dough into a circle (approx. 26 cm in diameter) between two sheets of baking paper, transfer to a baking tin along with the bottom sheet of baking paper. Prick the base firmly with a fork.

Bake

Approx. 15 mins. on the bottom shelf of an oven preheated to 200 °C. Remove, allow to cool slightly in the tin.

Caramel

Bring the sugar and water to the boil in a wide pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Remove the pan from the heat, add the vegan butter, melt, mix, pour in the vegan cream, simmer and stir over a low heat until the caramel has dissolved, reduce to a thick consistency for approx. 5 mins. Add the nuts, mix, season. Spread the mixture over the tart base, leave to cool. Cover and leave to set in the fridge for approx. 2 hrs.

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