INGREDIENTS
- 9oz/225g McVitie’s Ginger Nuts Biscuits
Vegan Ginger Nuts and Lemon Crunch Tart
- 2 1/2oz/60g dairy free spread
- 2 large or 3 small lemons
- 2oz/50g cornflour (4 ½ tbsp/ 4 ½ x 15ml sp)
- 3tbsp/3 x 15ml sp icing sugar
- Sprig of fresh mint and icing sugar to decorate
METHOD
- Line the base of 7inch/18cm loose bottomed flan tin with a disc of baking parchment.
- Put the McVitie’s Ginger Nuts biscuits into a freezer bag (thick plastic bag) and crush well using a rolling pin.
- Melt the dairy free spread, stir in the biscuit crumbs. Put into the tin, using the back of a spoon press the crumbs to form the base and sides of the tart. Set aside to cool.
- Wash the lemons well, finely grate the rind and squeeze the juice. Put into a measuring jug and make up to 18floz/500ml with water. Stir in the cornflour until completely dissolved with no lumps.
- Put into a pan and heat, gently stirring all the time. Simmer for 2 minutes. Stir in the icing sugar, add a little extra if desired, and spoon into the biscuit case. Smooth to level and leave to cool. Garnish with a sprig of mint and dust with a little icing sugar just before serving.