Ingredients
- ¼ cup (32 g) cornstarch
- 1 cup (235 ml) water
- 12⁄3 cups (390 ml) rice milk or safe milk alternative
- 1 cup (225 g) packed brown sugar
- ½ teaspoon (3 g) salt
- 2 teaspoons (10 ml) vanilla extract
How to Make It
- Whisk together the starch and the water. In a saucepan over medium-low heat combine starch mixture, rice milk, brown sugar, and salt. Bring to a gentle boil and stir constantly as the mixture thickens. When thick and golden, remove from heat. Stir in vanilla. Pour into prebaked and cooled tartlet shells. Let cool.
