A delectable dessert, perfect for the festive season.
Ingredients
For the base:
-
250g (8 ½ oz) vegan digestive biscuits
- 100g (3 ½ oz) vegan margarine
- 1 tsp ground cinnamon
For the filling:
- 100g (3 ½ oz) dried cranberries
- Liquid for soaking (see method)
- 450g (1 lb) unflavoured vegan cream cheese
- 200g (7 oz) unflavoured vegan yoghurt
- 1 tbsp cornflour
- 2 tbsp golden syrup
To decorate:
- Holly leaves
- Fresh pomegranate kernels
Method
- Preheat the oven to 180C/350F/Gas Mark 4. Grease the base and sides of a 23cm/9 inch, loose-based tart tin.
- Place the cranberries in a small bowl and cover with soaking liquid of your choice – perhaps vegan red wine or brandy, fruit juice or an alcohol-free fruit punch. Leave to soak for up to an hour until required.
For the base:
- Put the biscuits into a plastic bag and bash with a rolling pin until they resemble breadcrumbs.
- Melt the margarine in a saucepan, then take off the heat and stir in the biscuit crumbs and cinnamon.
- Mix thoroughly, then press the mixture into the base of the prepared tin and press down with the back of a spoon. Bake on a baking tray for 10 minutes.
For the filling:
- Put the vegan cream cheese, vegan yoghurt, cornflour and golden syrup into a large bowl and mix well. Drain the cranberries and gently stir into the mixture.
- Spoon the filling over the biscuit base, smooth it with the back of a spoon and return to the oven for 30-35 minutes until golden and just set.
- Allow to cool in the tin, then remove from tin onto a serving plate and chill until ready to serve. Decorate with holly leaves (not for eating!) and fresh pomegranate kernels.