Golden Milk Tart

It is the sensational story of the union of the sweet, traditional South African girl-next-door, who shared a romance with a sultry, spicy ayurvedic healer. It is the love story. The love child. The golden, aromatic sunset of turmeric, cinnamon and ginger, setting on the shores of a South African Melktert. Vegan & Delicious. 

What You’ll Need:

For the Crust

  • 1 cup all-purpose flour/ gluten-free flour, sifted
  • 1 tsp cinnamon
  • ¼ tsp ground nutmeg
  • A pinch of salt
  • 4 tbsp Nuts About Cooking Coconut oil, melted
  • 3 tbsp agave syrup/rice malt syrup/maple syrup

For the Filling

  • 2 ½ Tbsp Corn flour
  • 3-4 tbsp agave nectar/rice malt syrup/maple syrup
  • 2 ½ cups Plant Milk (Soy/Almond/Coconut)
  • 1 tsp vanilla essence. 
  • ½ tsp Turmeric powder
  • 1 tsp ginger, finely minced
  • 1 pinch fine black pepper
  • 1 tsp cinnamon
  •  

How to Make:

  • For the Crust:
  • Preheat the oven to 180°C.
  • Sift the flour in a large mixing bowl. Add the cinnamon, nutmeg, and salt.
  • Add the agave/maple/rice malt syrup and melted coconut oil, and begin mixing together.
  • Once everything has combined, use your hands to mix the mixture together crumbling it in between your fingers.
  • When it is fully combined, place in a pie dish greased with baking spray/coconut oil. Press the mixture firmly down, and up the sides to create an even crust around the whole dish.
  • Poke a few holes into the crust with a fork, and put into the oven.
  • Bake for 20 minutes at 180°C. Once golden & brown remove and set aside to cool.

For the filling:

  • In a medium pot, bring 1 ½ cups of your plant milk to a boil. Remove from the heat and add the vanilla extract and agave/maple/rice malt syrup. Stir thoroughly.
  • In a separate little bowl, mix together the corn flour, turmeric, ½ tsp cinnamon, pinch of black pepper, minced ginger and 1 cup of plant milk until smooth and no lumps are visible.
  • Add this mixture to the pot and on a low heat stir until thick. This may take roughly 3-5 minutes but do take caution as corn flour can be sensitive to heat, so ensure the stove is on a low heat. (make sure to not scrape the bottom of the pot when whisking)
  • Once thickened, remove from heat and allow cooling for a few minutes.
  • Gently pour the mixture onto the crust evenly, and dust with cinnamon.
  • Allow to set in the refrigerator for at least 2 hours before serving.