Banting milk tart

Prep: 25 mins, Cooking: 20 mins

By Food24 May 21 2015
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Ingredients (19)

MACAROON BASE:
1,25 cup desiccated coconut
1/2 cup xylitol
1/4 cup almond flour
1 tsp honey
1 Tbs butter — melted
1 Tbs coconut flour
2 eggs — white
salt — just a pinch
CUSTARD FILLING:
750 ml milk — full cream
250 ml cream — pouring
2 eggs — just the yolks
2 eggs — whole
1/4 cup xylitol
1/4 cup butter
1/4 cup almond flour
1 Tbs vanilla
1 Tbs gelatine — powder or leaves
1 Tbs coconut flour
1/4 tsp salt
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Method:

Macaroon base

Preheat oven to 180°C.

In a microwave-safe bowl, add the butter and honey and heat for a few seconds until the butter is melted and the honey is runny.

In a mixing bowl, add all your ingredients and stir well to combine, it should have a nice sticky shiny texture once well mixed.

Grease a baking dish with butter and pour your base mixture in.
Press the base mixture flat to an even thickness all round and up the sides, creating a lip around the top to help encase the custard filling. Using a fork, poke holes in the base  to allow the heat to cook all the way through.

Bake for 15 – 20 minutes, or until the coconut starts to toast around the edges and the centre is firm and cooked. Watch that it doesn’t burn. Set aside to cool slightly while you make the filling.

Custard filling

In a saucepan, start by gradually heating the full-cream milk and pouring cream.

In a separate heat-proof bowl, crack in your whole eggs and yolks and whisk until pale and yellow and well combined.

Place the gelatine into a small bowl with about 2 tablespoons of tepid water and stir until it’s dissolved.

As the milk starts to heat up, add the vanilla, xylitol, coconut flour, almond flour, butter, salt and dissolved gelatine into the warming milk mixture and whisk well to combine.

Once the milk mixture just starts to bubble, remove from the heat and pour a small amount of the hot milk over the eggs in their separate bowl, whisking the eggs and hot milk immediately to temper the eggs. Then continue gradually adding small amounts of hot milk and whisking between additions.

Once the egg and hot milk mixture has been well combined, add it back into the pot that was originally used to heat up and the milk, then return it to the heat. Turn the heat down to medium and whisk continually until it starts to thicken into a custard.

Don’t overcook the custard; once it just starts to thicken and gently starts sticking to the sides of the pan, it’s done. The gelatine will help thicken it and it will stiffen up once cold.

Allow the custard to cool slightly, then pour into the macaroon base. Leave to stand and cool completely before placing in the fridge to chill and firm up for at least an hour before serving. It’s best served the next day, as that really gives the custard a chance to solidify.

Sprinkle the top with cinnamon before serving and take the tart out of the fridge about 30 minutes before serving to take off some of the chill.

It really holds it’s shape and is every bit as delicious and decadent as the original version.

Recipe reprinted with permission of Jax of the Bushveld. To see more recipes, please click here.
 
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