Getting Baked On Vegan Milk Tart

When the munchies hit harder than a Durban Poison spliff, do yourself a solid and have this Vegan Milk Tart baked and prepped for a sweet showdown. Because nothing says “I’ve made questionable life choices” quite like devouring a pie that’s more plant-based than a hipster’s thrift-shopping list!

The Origin of Milk Tart

The milk tart, or melktert if you’re feeling fancy and want to impress your friends, is a deliciously sweet pie that’s as South African as a braai and a good old game of rugby. Legend has it that it was created in the Cape of Good Hope back when Dutch settlers thought plain milk was just a little too, well, plain! Enter the Cape Malay slaves, who, upon seeing the bland concoction, decided to add a dash of cinnamon—because if you can’t spice things up in the kitchen, where can you? The result? A heavenly Vegan Milk Tart, creamy custard that’ll have you wondering why plain old milk ever had a chance in the first place!

Vegan Milk Tart

Recipe by Stoned CitizenCuisine: Dessert

Servings

8

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

This heavenly Vegan Milk Tart features a luscious, creamy custard made from plant-based ingredients, delivering a delightful flavor that screams proudly South African!

Ingredients

• 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 

Directions

• 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.