gluten and dairy free milktart

Food is our common ground, a universal experience. – James Beard

milktartThat said, each and every country has its own variations and specialties. Melktert, Afrikaans for “milk tart”, is a South African dessert, and firm favourite. A beautiful creamy milk tart with a dusting of cinnamon to complete it.

There are a few ways of making Milktart, essentially it is a baked custard with a crust. This version, being gluten and dairy free is slightly different. The texture isn’t exactly the same, which if I’m being honest frustrates me a little but it certainly pleases in the taste department!

My little guy loves it when I make a homemade custard, so he was really happy that Mamawolf had to attempt and play with this recipe twice! the first time I used coconut cream instead of a milk alternative and while it certainly does work, I didn’t like the coconut flavour for a dish I so fondly remembered from my childhood as NOT being a coconut infused custard. Go ahead and give it a try though if you’re feeling adventurous. 😉

Gluten and Dairy Free Milktart:

Ingredients:

  • 2 tablespoons of grass fed butter or coconut oil
  • 1/2 cup honey
  • 4 large eggs, separated
  • 1/2 cup gluten free cake flour
  • 2 tsp tapioca flour
  • 1/2 tsp baking powder
  • 1/4 tsp cinnamon
  • pinch of salt
  • 1 tsp vanilla extract
  • 3 cups milk alternative (almond, rice, goats)
  • 2 tablespoon of maizena/corn starch

Method
1. Preheat the oven to 150°C.melktert
2. In a pot, on a low heat, slowly melt your butter, honey, egg yolks, vanilla and add in the milk.
3. Add the flour, cinnamon, baking powder, salt,  and mix until well combined using a whisk. Add in the maizena and whisk well over a low heat as your custard starts to thicken.
4. Beat the egg whites until stiff peaks form and fold them into the mixture.
5. Grease a round or rectangular ovenproof dish or spring-form tin. Pour mixture into the tin. Sprinkle cinnamon on top of the tart and bake for 40 minutes, or until set.
6. Remove from oven and allow to cool. Slice and serve! (I like to sprinkle with cinnamon after it has baked, but it’s completely up to you. )

 

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Until next week, love and health,

“Mama Wolf” x