Allergy-friendly Tarte au Sucre recipe from Vancouver’s Pikanik

Pastry (makes 9 4” tartlets or 2 8” pie shells)

Preheat oven to 350 degrees
350 g Pikanik all-purpose flour
125 g sweet rice flour
210 g cold vegan margarine (we like Earth Balance soy free)
4 xanthin gum
6 g salt
10 g sugar

Mix dry ingredients in a small mixing bowl of your stand mixer fitted with a paddle
attachment. Add chunks of margarine until a loose crumbly texture. Add cold water
slowly just until the dough comes together (you may not use all of it).
Roll dough between sheets of plastic wrap (it’s sticky, the plastic wrap keeps it from
sticking to your counter and to your rolling pin.

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Filling
2 Tbsp corn starch
2 T Pikanik AP Flour
1/4 tsp xanthan gum
3/4 cup coconut cream
1 Tbsp molasses
2/3 cup coconut cream
1 1/4 cups brown sugar
1/4 cup granulated sugar
1 tsp vanilla
4 Tbsp vegan margarine

Using a whisk, mix the cornstarch, flour, xanthan gum and 3/4 cup coconut cream in
a bowl until fluffy.

In a medium sized sauce pan over medium heat, add molasses, remaining coconut
cream (2/3 cup), brown sugar and white sugar. Mix until sugar is dissolved. Add
flour and coconut cream mixture to the pot and stir until small bubbles form.
Put filling into an 8” pie shell and bake for 20-30 minutes or tartlet shells for about 15
minutes.