Ingredients
- 1 cup (200 g) sugar
- 1 tablespoon (8 g) cornstarch (contains corn; can use tapioca or arrowroot starch instead)
- 3 tablespoons (16.2 g) unsweetened cocoa
- ½ teaspoon (3 g) salt
- 2½ cups (590 ml) boiling water
- 2 teaspoons (10 ml) vanilla
- 1/3 cup (87 g) sunflower butter, chunky or smooth
How to Make It
- Mix sugar, starch, cocoa, and salt together in a small saucepan. Add boiling water and vanilla, stir well, and cook over medium heat until thickened.
- Stir in sunflower butter. Cool and pour into prebaked and cooled tartlet shells. Refrigerate.
