Banting Milktart

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Banting Milktart

Melktert, Afrikaans for “milk tart”, is a South African dessert consisting of a sweet pastry crust containing a creamy filling made from milk, flour, sugar and eggs. The ratio of milk to egg is higher than in a traditional Portuguese custard tart (Pastel de nata) or Chinese egg tart (dan ta), in which both was influenced by the Portuguese, resulting in a lighter texture and a stronger milk flavour. Some recipes require the custard to be baked in the crust, and others call for the custard to be prepared in advance, and then placed in the crust before serving. Cinnamon is often sprinkled over its surface. The milk used for the custard can also be infused with a cinnamon stick before preparation.
Banting Milktart
While there are a variety of different ways to make this traditional South African dessert (I’ve made a crustless one over here ), I’ve come across recipes that use caramel as a main component, peanut butter, as well as a condensemilk;  there’s even an alcoholic shooter called a Milk tart which is very moreish. While this popular dessert is very sweet,  I’ve decided to try my hand at a “banting” version which is less sugary and made with gluten free flour . My recipe uses Almond flour as well as Almond milk to add a completely different take to the authentic variation. While this might not be everyone’s “cup of tea”, it certainly will be for those avid banters on a low carb, gluten free diet. I personally love the almond flavours coming through in both the pastry and the creamy filling.
For the pastry:
150g Almond Flour
2.5ml Xanthum gum
90g butter
30g Xylitol
1 egg yolk
Method:
Place the almond flour, xylitol and xanthum gum to a bowl. Add the butter and rub into the flour until a breadcrumb consistency. Add the yolk and combine till a dough has formed. Don’t worry if the dough seems a bit wet, it will dry out once baked. I’ve used 8 small moulds but you can use a 20cm round oven proof dish. Press dough evenly into moulds or dish and bake in a preheated oven at 180 degrees Celsius for 20 minutes. Rotate after 10 minutes as the Almond flour can burn easily. Once baked and slightly golden, allow to cool completely.
Banting Milktart
Filling:
1 ¼ cups Blue Diamond Almond Breeze Almond Milk
1 tbsp butter
½ cup of xylitol
1 tbsp cornflower
1 tbsp almond flour
1 egg
Method:
Place the milk and butter in a small pot on low on the stove top and allow to heat up. Do not boil. Once butter has melted, set aside and allow to cool slightly.
In a separate bowl, combine the xylitol, cornflower, almond flour and egg. Mix well until a creamy consistency. Slowly add the milk into the egg mixture, stirring continuously. Pour back into the pot and bring to the boil stirring continuously until mixture thickens. Add spoonful’s into the individual moulds or pour into tart casing and allow to cool completely in the fridge. Dust with Robertsons Spices Cinnamon and enjoy.

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