alert awareness become-a-member bio calendar clock close community corporate cup email entrance facebook heart instagram international leaf make-a-donation mappin menu pawn person political-tribune proveg-icon quote refresh search spread-the-word taste-plate twitter waga worldmap youtube options-menu chevron-left chevron-right

South African Milk Tart

Votes: 11
Rating: 2.73
You:
Rate this recipe!

ingredients

Crust ingredients

100 gall-purpose flour
1 tsp.cinnamon
0.25 tsp.nutmeg
1 pinchsalt
3 tsp.rice malt syrup
4 tbsp.coconut oil melted

Filling ingredients

590 mlsoya milk
3-4 tbsp.rice malt syrup
1 tsp.vanilla extract
4 tsp.cornstarch
cinnamon

instructions

    Method for the crust
    1. 1

      Preheat oven to 180 degrees.

    2. 2

      Sift the flour into a large mixing bowl. Add the cinnamon, nutmeg and salt.

    3. 3

      Add the rice malt syrup and melted coconut oil, and start to mix together.

    4. 4

      Once the ingredients have combined, use your hands to crumble the mixture together in between your fingers.

    5. 5

      Once fully combined, add to a pie dish greased with coconut oil. Press the mixture firmly and evenly around the pie dish, pressing the mixture up the sides to create an even crust around the whole dish.

    6. 6

      Poke a few holes into the crust with a thin skewer, and pop the dish into the oven.

    7. 7

      Bake for 20 minutes at 180 degrees. Once golden brown, remove and set aside to cool.

    Method for the filling
    1. 8

      In a medium pot, bring 350ml of soya milk to the boil. Remove from the heat and add the vanilla extract and rice malt syrup. Stir thoroughly.

    2. 9

      In a separate small bowl, whisk the arrowroot powder together with 240 ml of soya milk until smooth and without any lumps.

    3. 10

      Add this mixture to the pot, and set on a low heat. Stir until it thickens. This may take around 3-5 minutes, but make sure to do this on a low heat as corn flour can be quite sensitive.

    4. 11

      Once thickened, remove from the heat and allow to cool for a few minutes.

    5. 12

      Gently pour the mixture onto the crust evenly, and dust with cinnamon.

    6. 13

      Let cool then chill in the refrigerator for at least 2 hours before serving.

    Ingredientsall-purpose flour, cinnamon, coconut oil, cornstarch, nutmeg, rice malt syrup, salt, soya milk, vanilla extract
    Coursedessert
    CuisineSouth African
    Cooking time15-30 minutes
    Seasonautumn, spring, summer, winter
    Number ingredients10-15 ingredients
    Preparation methodbaking
    Type of dishcake
    CampaignWorld Vegan Bake Sale

    Other delicious recipes

    main course

    Brown Rice, Spelt Wheat and Quinoa Vegetable Stew with Hazelnuts

    Votes: 2
    Rating: 4
    You:
    Rate this recipe!

    brunch

    Ratatouille

    Votes: 28
    Rating: 2.75
    You:
    Rate this recipe!

    lunch

    Spicy Pumpkin Soup

    Votes: 10
    Rating: 1.8
    You:
    Rate this recipe!
    proveg supporter
    quotation marks

    I support ProVeg

    “... lorem ipsum dolor mates sit amet consecteuer.”

    Markus-Maria Herbst

    Take a look at our Recipes

    Top