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Milk tart is a traditional South African dessert, usually with a creamy filling made of milk, flour, sugar and eggs. I have come up with a vegan version using coconut and almond milk, and topped it with slightly sour, fruity kumquats. This tart reminds me of the warm weather in Cape Town and my mind wanders a little further into South Africa's endless plains with every bite.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
One springform pan (approx. 20 cm in diameter), greased.
How it's done
In a bowl, thoroughly mix all of the ingredients to create a dough. Transfer the dough to the prepared tin and flatten by hand, creating a rim approx. 2 cm high around the edge.
Blind bake for approx. 12 mins. in the lower third of an oven preheated to 180°C.
Stir the coconut milk, almond milk and cornflour in a pan until smooth. Stir in the vanilla paste and rice syrup. Bring the filling to the boil while stirring with a whisk, reduce the heat, simmer for approx. 1 min. while stirring. Allow to cool slightly, pour into the tart base, leave to cool.
Decorate the tart with the kumquats.
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