For the Crust
1/2 cup walnuts, lightly toasted)
1 cup oats
1/4 cup rice flour
2 tbs unrefined sugar
3 tbs soya milk
For the Filling
3/4 cup polenta
3 cups soya or other non-dairy milk
1/4 cup maple syrup or other sweetener
1/4 tsp grated nutmeg
1 tbs vanilla essence
1/2 cup sour cherries (we use a frozen type we found at the organic store)
- Preheat your oven to 350 degrees and grease a small pie plate. Place your walnut in the oven for 5 minutes until lightly toasted.
- Grind the walnuts in small food-processor along with the oats. Empty into a large mixing bowl and sift in the rice flour, sugar, cinnamon and salt. Gently in the oil until you have the texture of fine breadcrumb, then add the soya milk, mixing and trying to gather up the dough. It will be wet, so press into your prepared pie plate and bake for 10 minutes until lightly colouring.
- In the meantime prepare the filling by heating the polenta, milk, sweetener and nutmeg over a ,medium low heat, stirring constantly for 15 minutes, until it’s thickened considerably into a smooth, thick batter. Mix in the vanilla off the heat.
- Empty out into the tart case and smooth down. Press the cherries into it and bake for 25 minutes. Take out and chill for an hour or so before serving with a vegan cream.