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Vegan & Gluten Free Milk Tarts

This is my easy recipe for Vegan and Gluten Free Milk Tarts which makes 4 small tarts or 1 x 20cm tart
Course cake, Dessert, tea
Cuisine South African
Keyword Gluten Free Milk Tart, healthy milk tart, Milk Tart, refined sugar free milk tart, south african food, Vegan Milk Tart
Prep Time 20 minutes
Chill time 1 hour
Servings 6
Author Cat Barker

Equipment

  • pie tins (read recipe for size)
  • bowl
  • wooden spoon
  • pot

Ingredients

For the filling

  • 1 can chilled coconut cream Pot of Gold variant is quite thick
  • 1 tsp vanilla extract
  • 3 tbsp. maple syrup
  • 2 1/2 tbsp. corn flour
  • Cinnamon for dusting

For the crust

  • 2 cups almond flour
  • ½ cup coconut oil melted
  • 1 tsp vanilla extract
  • ½ tsp cinnamon
  • 1 tbsp. maple syrup

Instructions

Crust:

  • Preheat oven to 180°C
  • In a large bowl add the crust ingredients together and work together until combined
  • Press the mixture into pie dishes or dish; Using your fingertips, continue pressing the dough, making sure to press it all the way up the sides of the pan. Make sure the dough is pressed evenly and is a uniform thickness across the bottom and edges. Prick a few holes gently with a fork
  • Bake for 20 minutes or until golden brown, remove from heat and let cool.

Filling:

  • In a small pot, bring the coconut cream to boil (do not add the coconut water from the bottom of the can) with a pinch of cinnamon, maple syrup and vanilla and stir well.
  • In a separate bowl mix, corn flour with a tablespoon of coconut water from the can and slowly add to the coconut milk mixture and allow to thicken, which should start to happen within a few a minute or two. Remove from heat and stir to ensure a smooth consistency.
  • Pour into the pie crust, sprinkle with cinnamon and place in the refrigerator for 1 hour before serving.