A typical South African dessert, milk tart (or melktert in Afrikaans) is one of my go-to puddings now made even better as a ‘clean cheat’ paleo treat!
I used to make the traditional milk tart fairly regularly, particularly when living abroad and wanting a taste of home. I mean, a sweet pastry crust with a creamy vanilla filling, sprinkle of cinnamon on top… Mmmmm hmmmm! I forgot about it for a while after deciding to REBOOT, and cut out dairy and gluten. Having a slice of regular milk tart just seemed like too much of a cheat so I stayed away.
Then recently, there’s been a lot of chatter between me and a friend about milk tart and it got me thinking – time to make a Paleo, gluten and dairy free version. The perfect opportunity came when I signed up to Sleek Geek’s ’30 Days of Healthy Habits’ Challenge and Day 21’s task was to try a new recipe. So here it is!
Now, since this was my initial attempt and an experiment, it hasn’t gone without some glitches. Ok, one glitch – the errrm, ‘extreme browning’ of the pastry 😀 It doesn’t taste burnt but the next time I make this, I’ll keep a closer eye on that! I have taken this into account with the oven temperature and timings but would highly recommend you watch it because it does seem to brown rather quickly.
I have used melted butter so this isn’t 100% dairy free, but you can substitute for ghee or coconut oil instead. I would also stick with coconut cream instead of coconut milk – it’s rich and smooth and creamy and just plain delicious! If you do use milk, you will need to up the egg content so that it sets.
With all that out the way, here it is!
Recipe for Paleo Coconut Milk Tart
Yield: 1 X 28cm milk tart
Prep time: 10-15 minutes (incl blind baking pastry)
Cooking time: 30 minutes
What you need
For the sweet pastry crust
1.5 cups almond flour
1/3 cup coconut flour
1 level tspn baking powder
1 tspn ground cinnamon
3.5 tblspns melted butter (or ghee/coconut oil)
2 eggs, whisked
1.5 tblspns raw honey
For the filling
550ml coconut cream
3 large eggs
1/2 tspn vanilla powder (or extract)
2 tblspns raw honey
What you need to do
For the pastry
1. Preheat oven to 180°C. Grease a 28cm loose bottomed flan dish (this is rather large and gives a ‘thin’ tart so you can certainly use a smaller, deep dish pie tin instead).
2. Combine the dry ingredients for the pastry, then add the melted butter and mix to form a crumbly texture.
4. Spread the pastry dough out into the greased pan. Dip your hand in water and then press down to spread the pastry (this prevents the dough from sticking to your hand). Once it’s evenly spread, use a fork to pierce holes in the pastry, and then blind bake for 5 minutes.
For the filling
1. Add all ingredients into a mixing bowl and using an electric whisk, combine well.
Although it seems like a bit of a hassle with the different steps, it’s actually quite straight forward once you do it. Enjoy!
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