A dairy-free twist on school dinner caramel tart with chocolate sprinkles. A nostalgic British classsic.
Pour the flour into a large bowl. Add the margarine and rub it into the flour until you have a breadcrumb-like mixture. Stir in the icing sugar.
Add the water and mix until it starts to stick together. Then use your hands to gently press it together into a dough. It will seem crumbly but it will come together.
Cover the dough with plastic wrap and place it in the fridge for 30 minutes.
Preheat your oven to 200°C/400°F (or 180°C/350°F if using fan or convection oven) and have an 8x10-inch tin to hand.
Remove the dough from the fridge and gently press it in your hands to remove any cracks. Be careful not to overwork it as this will result in a tough pastry.
On a floured surface, roll the pastry out in a rectangle until it's the same size as your baking tin. Rotate the pastry with each roll and add more flour as needed to stop it from sticking.
Press it into the bottom and sides of your tin, making sure it's evenly distributed.
Dock the bottom of the base by poking small holes in it using a fork. This will prevent it from puffing up as it bakes.
Bake for 30 minutes until lightly golden brown then leave it in the tin to cool completely.
Measure out all of the ingredients then mix the cornflour with 3 tablespoons of the soy milk until there are no lumps. Mix that with the rest of the soy milk and add it to a small saucepan with the rest of the ingredients.
Turn the heat up high and stir continuously until the mixture is thick enough to coat the back of a wooden spoon. This should only take a minute or two after turning the heat up to high.
Remove the caramel from the heat and allow it to cool slightly.
Pour the caramel filling into your cooled pastry base and use a spoon or spatula to spread it out evenly.
Top with chocolate sprinkles and place the tart in the fridge for around 1 hour.
Cut into slices and enjoy! Serve with warm custard or dairy-free whipped cream for an extra special treat.