As the vegan food trend continues to grow in in Australia, Ben & Jerry’s, the world-famous ice cream makers, have combined their famous chunks and swirls with all-time favourite desserts to create a selection of delicious vegan creations even dairy lovers will enjoy! Making it more appealing for vegan Aussies to enjoy ice cream and desserts, Ben & Jerry’s Non-Dairy range delivers the same premium taste, just without the cow! The four almond milk-based varieties are certified vegan non-dairy decadence sure to invoke tastebud euphoria for those who prefer dairy-free goodness. The range is now available at all supermarkets, convenience retailers and Ben & Jerry’s Scoop Stores across Australia.
1 cup all-purpose flour
1 tablespoon sugar
Pinch of salt
1/2 cup (8 tablespoons) vegan buttery sticks
3-4 tablespoons cold water
1 pint Ben & Jerry’s Caramel Almond Brittle Non-Dairy, melted
2 cups sliced and toasted almonds
1/2 cup vegan chocolate chunks
Begin by making the crust. Combine all dry ingredients, then cut the vegan buttery sticks into the flour using a pastry blender (or your fingers).
Add the ice water, 1 tablespoon at a time until the dough comes together. Form the dough into a disc, wrap in plastic wrap, and chill for at least one hour (or for as long as 2 days).
When ready to make the tart, preheat the oven to 170°C. Remove the dough from the plastic wrap and roll out a 25cm circle on a lightly floured board. Place the rolled dough into a 22cm tart pan, folding the extra over around the edges. Set aside or place in the fridge while you prepare the filling.
To make the filling, combine all ingredients and pour into the tart shell.
Bake for 40-50 minutes. Check the tart every 10 minutes by tapping the top of the filling to eliminate any film forming on the top. The tart will be done when the crust is golden and the filling is a beautiful caramel color.
Remove from oven and allow to cool. Slice and serve with a scoop of Ben & Jerry’s Caramel Almond Brittle Non-Dairy.