When the munchies set in after a big fat Durban Poison spliff, do yourself a favour and have this Vegan Milk Tart baked and ready to cramdown.
The Origin of Milk Tart
The milk tart, or melktert in Afrikaans, is a proudly South African sweet pie. The recipe originated in the Cape of Good Hope. Many moons ago, Dutch settlers introduced the milk based filling to the citizens of Cape Town. The Cape Malay slaves decided to since things up by adding cinnamon to the mix. The result is a rich, creamy custard filling with a hint of cinnamon.
Vegan Milk TartCourse: Articles
- For the crust:
160g plain oat biscuits
¼ cup coconut sugar
75g vegan butter
- For the filling:
400g vegan condensed milk
400ml almond milk
30g vegan butter
2 heaped tbsp flour
3 heaped tbsp maizena
1 tsp vanilla essence
- In a food processor blend the biscuits with the coconut sugar and butter until combined and crumbled. Transfer to a tart pan and spread over the bottom and up the sides, firmly pressing down. Place the pan in the fridge to harden while you make the filling.
- Melt the vegan butter in a small pan over medium heat. Once melted, whisk in the flour for around 2 minutes to form a paste.
- Add in the milk and whisk. Add in the condensed milk and the vanilla essence. Mix well. Sieve in the maizena while continually stirring. Cook this for around 15 minutes until it starts to thicken.
- Once thick and creamy, add this on top of the tart base. Sprinkle some cinnamon on top. Refrigerate for a few hours for the tart to set.