Milktert (Milk tart)

Name: Milktert (Milk tart)
Prep time: 40 min
Total time: 52 min
Yield: 8
Ingredients: 1 tsp agar-agar (Betty Bossi); 150 g light spelt flour; 4 tbsp Maizena cornflour; 100 g rice syrup; 1 tsp vanilla paste; 4 dl coconut milk; 1 dl almond drink; 8 kumquats; 50 g coconut oil; 1 pinch salt; 1 tsp cinnamon

desserts

Total: 52 min. | Active: 40 min.

vegan, lactose-free

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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.

Lara - Vanillacrunnch

Ingredients

for 8 pieces

Base
150 g	light spelt flour
50 g	coconut oil, melted
50 g	rice syrup
1 tsp	cinnamon
1 pinch	salt

Filling
4 dl	coconut milk
1 dl	almond drink
4 tbsp	Maizena cornflour
1 tsp	agar-agar (Betty Bossi)
1 tsp	vanilla paste
50 g	rice syrup

Decoration
8	kumquats, sliced

How it's done

Base

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.

Filling

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.

Decoration

Decorate the tart with the kumquats.

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