Caramel Tartlets

Ingredients:

• 1/2 roll of Shortcrust pastry

• 1 and a half cup oat milk

• 1/8 tsp vanilla

• 1/8 tsp cinnamon

• 1tbsp tahini

• 5 medjool dates

• 1tsp agar agar

• Frozen berries and extra cinnamon for decoration

Method:

Preheat oven to 200°C. Roll the pastry in between two sheets of greaseproof paper to 3mm thickness and transfer into the mini tart tins. Gently prick the base and cover with one sheet of baking paper, fill with baking beans and blind bake in the oven for 20 minutes. Remove the beans and paper and return to the oven and cook for another 5 minutes. Leave to cool on a wire rack.

Reduce the temperature of the oven to 180°C

Blend the oat milk, tahini, vanilla, cinnamon and dates. Place it in a small pan on high heat, and add the agar agar. Bring it to a boil, whisking continuously, and turn down the heat.

Once the cases are cooled pour mixture into tartlets. Drop some frozen berries on top for decoration, and leave it in the fridge for at least 30mins.

Enjoy.