Le Famished Cat

milk tart chia pudding
Breakfast,  Gluten Free,  Sweets & Snacks,  Vegan

Milk Tart Chia Pudding

Today’s recipe is for my ultimate breakfast / dessert hybrid Milk Tart Chia Pudding. Milk Tart is an Afrikaans dessert consisting of a sweet pastry crust containing a custard filling made from milk, flour, sugar and eggs. For this recipe, we take those flavours and incorporate them into a breakfast that is sure to be a crowd pleaser this Christmas. 

What’s better than a sweet chia pudding for breakfast you ask – well how about a Milk Tart Chia Pudding that tastes like the real deal but is gluten free and vegan?

  • For this recipe, I purchased my ingredients (cinnamon, chia, nutmeg, vanilla) from the Zero Waste Store The Refillery. 
  • For the milk, I used very creamy plant milk – macadamia milk from the Brand Buttanut.
  • For sweetness, I used a good quality maple syrup.

Top Tips to make this Milk Tart Chia Pudding

  • Whisk all the ingredients together well so you don’t get clumps of chia seeds in your pudding
  • Buy your chia seeds in bulk from The Refillery 
  • Use good quality plant-based mil such as almond or macadamia, the creamier the better
  • If your chia pudding is too thick the next morning, add a bit more of your preferred milk and mix well

Milk Tart Chia Pudding 2

Milk Tart Chia Pudding

Today's recipe is for my ultimate breakfast dessert hybrid Milk Tart Chia Pudding.
Course Breakfast, Dessert
Prep Time 15 minutes
Cook Time 6 hours
Servings 4


  • 1/3 cup chia seeds
  • 1 cup plant-based milk of choice more if needed
  • 2 tsp vanilla essence
  • 4 tbsp maple syrup plus more for serving
  • 1 tsp cinnamon plus more for serving
  • 1/2 tsp nutmeg
  • coconut cream for serving
  • cinnamon stick for serving


  • Mix chia seeds. spices, milk, vanilla and 2tbsp of maple in a bowl
  • Let sit for 2 minutes until it begins to gel, and then give it a good mix again with a fork or a whisk.
  • Pour into 4 x small ramekins.
  • Pour remaining maple into the chia and it should sink to the bottom of your ramekin / small jar.
  • Set in the fridge overnight
  • In the morning, top with coconut cream or double cream, a drizzle of maple, dusting of cinnamon and cinnamon stick
Milk Tart Chia Pudding 5

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