I don’t think my tarts look particularly good because I didn’t have a deep enough tart tray and I should have made the pastry thinner, but they still tasted really good and I’ll know better next time.
I have to thank Niranjana for this recipe from Niranjana Brown Paper. You can see it here and view how the tarts should look! This one is from a cookery book for vegans. I didn’t know that vegans could eat margarine. Presumably butter can be used if you want but I just stuck with the marg.
The recipe calls for flax seeds and I managed to buy a sachet from Holland and Barrett health food store. It was very cheap for a 30g packet and I wouldn’t leave this ingredient out because I think it probably contributed a lot to the rich flavour.
I made the pastry from scratch but it’s a lot easier to just buy the frozen sweet shortcrust pastry. It tastes just as good, I think.
The next time I do this recipe I think I might put meringue on top just for a change because my pastry recipe uses 1 egg yolk, and I could use up the white in that way.