Vegan Melktert (Milk Tart)
Sweet shortcrust pastry and a vanilla custard filling make this Vegan Melktert 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!
Servings: 8
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.