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1
Soy milk cream: Put all the ingredients in a small pot and mix well with a whisk.
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2
Turn on the heat, keep stirring the ingredients for about 2 minutes over medium heat.
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3
Turn off the heat, and leave it until it sets.
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4
It may be better if you make this cream the day before you make the tart and keep it in the fridge.
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5
Tart crust: Combine the dry ingredients in a bowl and mix with a whisk.
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6
Add the canola (or vegetable) oil, and mix until the mixture becomes crumbly.
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7
Add the cold water to Step 3, mix lightly and bring the mixture together by hand.
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8
Wrap with cling film and let it rest in the fridge for 30 minutes.
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9
Meanwhile, prepare the caramelized burdock root and walnuts.
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10
Julienne the burdock root and soak it in a bowl of water (not listed) to remove its harsh taste.
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11
Roughly chop the walnuts.
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12
Heat the sesame oil in a frying pan, fry the burdock root until it's coated with the oil.
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13
Add the maple syrup, and add the soy sauce to season them.
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14
Preheat the oven to 180C.
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15
Roll out the rested dough with a rolling pin until it has become slightly larger than the tart pan.
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16
Press the dough into the tart pan by hand, and cut off the excess dough.
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17
Pierce the bottom of the crust all over with a fork, and bake in the oven for about 15 minutes at 180C.
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18
Take out the crust, and spread the cream from Step 2.
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19
Sprinkle with oatmeal to taste, and evenly add Step 6 on top.
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20
Bake in the oven for about 20 minutes at 180C.
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21
When it's baked, let cool on a cooling rack, and it's done.
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22
It's delicious if you chill it in the fridge If you have leftover dough, cut out a shape with a cookie cutter and bake with the tart to make biscuits.
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23
Soy milk cream is quite runny.
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24
If you don't have much time, cool the pot over ice, or make the cream the day before and keep it in the fridge.
