A sweet shortcrust pastry and vanilla custard filling make this Vegan Melktert (Milk Tart) a thing of beauty. This South African dessert has been made plant based and dairy free yet is still super indulgent and surprisingly very easy to bake!
What is a Melktart?
Melktert is a popular dessert in South Africa. It consists of an sweet shortcrust pastry, vanilla pudding filling and is finished with a scattering of cinnamon. It is similar to a Portuguese tart but is lighter in texture and with a milkier taste.
Now I really wanted to make a vegan version of this dessert. Being vegan shouldn’t have to mean missing out on sweet treats, especially ones you have grown up eating. I also made this vegan melktert for purely selfish reasons as I have family in South Africa and really didn’t want to miss indulging in the this dessert along with them!
The ingredients
To make this extra indulgent tart you of course need extra indulgent ingredients. So think thick coconut milk, vanilla bean paste and silky tofu. The creamy vanilla-coconut filling is sweetened with a generous amount of caster sugar and vanilla bean paste. The filling should be decadent, sweet and creamy!
Many vegan recipes just call for a dairy free milk alternative to make the custard filling, usually in the form of coconut or soy milk. Rather than just using a dairy free milk, I prefer to use silken tofu along with coconut milk as it really gives the filling a thick pudding like consistency.
The method
The sweet shortcrust pastry is deceptively simple to make. Combine the flour, sugar, cubes of cold vegan butter, water and salt in a fold processor. Blitz until the mixture forms a loose ball. Turn out onto a lightly floured work surface and knead for 30 seconds or so.
Roll out into a disc just larger than your tart tin. Gently place the pastry in your tin and press the pastry down into the edges. Trim the excess pastry and use a fork to poke holes the pastry base. Fill with parchment paper and baking beans and bake for 20 minutes at 180C fan. To make the pastry crisp and short, remove the baking beans and blind bake for an additional 5 minutes. The crust will also develop a lovely golden hue which is very aesthetically pleasing! Remove the pie from the oven and allow to cool for 20 minutes in the tart tin.
Meanwhile make a start on the custard filling. Boil the coconut milk and add the cinnamon stick, allowing it to infuse. Whisk the remaining ingredients in a mixing bowl and then add to the coconut milk. Continue whisking the mixture over a low – medium heat until you reach a pudding like, thick custard consistency. Pour out into the tin and place in the fridge to set a minimum of 2 hours.
Finish with a generous sprinkling of cinnamon and toasted flaked almonds. Vegan Melktert is the dessert you didn’t know you needed.
Leave a comment and let me know how you get on making this Vegan Melktart. I would love to see your creations over on instagram!
more vegan sweet treats
vegan chocolate orange brownie cookies
Vegan Melktert (Milk Tart)
Equipment
- 21cm / 8.5 inch tart tin, preferably loose bottomed.
- Baking beans
Ingredients
To make the pastry
- 275 g plain flour
- 60 g sugar
- 120 g vegan butter cold
- 4 tbsp cold water
- 1/4 tsp salt
To make the custard filling
- 400 ml tin coconut milk canned, not fresh
- 1 cinnamon stick
- 175 g silken tofu
- 125 g caster sugar
- 3 tsp vanilla
- 3 tbsp cornstarch
- Tiny of pinch turmeric
- 1 tbsp ground cinnamon to serve
- 2 tbsp toasted flaked almonds optional
Instructions
- Pre heat the oven to 200C / 180C fan and lightly grease a 21cm / 8.5 inch tart tin.
- Combine the flour, sugar, cubed vegan butter, water and salt in a food processor. Blitz until the mixture loosely comes together. Turn out onto a lightly floured work surface, knead for 30 seconds and then form into a ball.
- Roll out the pastry into a disc just larger than your tart tin. Gently layer the pastry over your tin and press down firmly and evenly. Trim the excess pastry and use a fork to poke holes in the pastry base. Fill the pastry with baking paper and baking beans and bake for 20 minutes.
- Remove the baking beans and blind bake for an additional 5 minutes. Remove the pie from the oven and allow to cool for 20 minutes in the tin.
- Meanwhile make a start on the custard filling. Pour the coconut milk and cinnamon stick into a large saucepan and bring to the boil.
- Use an electric or balloon whisk to whisk the remaining ingredients in a mixIng bowl, then add the mixture to the coconut milk. Continue whisking over a low – medium heat until you reach a pudding like, thick custard consistency. Stir in a tiny pinch of turmeric to add colour to your custard filling.
- Remove the cinnamon stick and pour the custard into the pastry case. Place in the fridge to set for a minimum of 2 hours. Finish with a generous sprinkling of cinnamon and toasted flaked almonds.