Milktert (Milk tart)


Total time: 52m
Preparation Time: 40m

Servings
For 8 piece


Author

Lara - Vanillacrunnch


Nutritional Information

Contains 188 Kcal, 3g Protein, 29g Carbohydrates, 6g Fat


Ingredients

  • Base
  • 150 g light spelt flour
  • 50 g rice syrup
  • 50 g coconut oil, melted
  • 1 tsp cinnamon
  • 1 pinch salt
  • Filling
  • 4 dl coconut milk
  • 1 dl almond drink
  • 4 tbsp cornflour
  • 1 tsp agar-agar (morga)
  • 1 tsp vanilla paste
  • 50 g rice syrup
  • Decoration
  • 8 kumquats, sliced
  • Utensils
  • One springform pan (approx. 20 cm in diameter), greased.

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Instructions

  • Base

    In a bowl, thoroughly mix all of the ingredients to create a dough. Transfer the dough to the prepared tin and flatten by hand, creating a rim approx. 2 cm high around the edge. Blind bake for approx. 12 mins. in the lower third of an oven preheated to 180°C.
  • Filling

    Stir the coconut milk, almond milk and cornflour in a pan until smooth. Stir in the vanilla paste and rice syrup. Bring the filling to the boil while stirring with a whisk, reduce the heat, simmer for approx. 1 min. while stirring. Allow to cool slightly, pour into the tart base, leave to cool.
  • Decoration

    Decorate the tart with the kumquats.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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