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Creme brûlée Milk tart

Creme brûlée Milk tart

Creme brûlée milk tart is not only the best kinda tart to make this weekend or every weekend from now on. I love Milktart, it’s one of my all-time favorite desserts from South Africa and I combined it with one of my favorite french desserts creme brûlée. Finding a healthy Milktart is not so easy, making one certainly is and oh how amazing every creamy bite is with the ultimate crispy sugary topping.

Creme brûlée milk tart is not only the best kinda tart to make this weekend or every weekend from now on. I love Milk tart, it’s one of my all-time favorite desserts from South Africa and I combined it with one of my favorite french desserts creme brûlée. Finding a healthy Milk tart is not so easy, making one certainly is and oh how amazing every creamy bite is with the ultimate crispy sugary topping.

Recipe

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0
min
Prep Time
0
min
Cook Time

Serves

4-6 people

Difficulty

Beginner

Creme brûlée Milk tart

Creme brûlée Milktart

Ingredients 

Base

  • 2 3/4 cup quick oats
  • 3/4 cup almond flour
  • 3/4 -1 cup coconut oil melted
  • 1/2 cup maple syrup or agave
  • 1 tsp vanilla essence
  • 1/2 tsp salt

Filling

  • 1 cup cashews soaked in water for at least two hours
  • 2 1/2 cups plant-based milk (I used soy)
  • 1/2 cup coconut cream
  • 2/3 cup maple syrup or agave syrup
  • 2/3 cup corn starch
  • 1 tsp vanilla extract
  • 1/3 tsp salt

Topping

  • 1/3 cup coconut sugar or white sugar
  • 1 tbsp ground cinnamon powder

Method

  1. Preheat the oven to 175 degrees Celcius. 
  2. Place the dry ingredients for the base in a food processor and blend until fine, gradually add in the coconut oil, agave, vanilla extract, and the salt and pulse until the base ingredients come together. 
  3. Press flat into a tart base lined with parchment paper, press flat with the back of a tablespoon. Dip the spoon in warm water to smooth the base out evenly.
  4. Bake the base for 10-15 minutes until brown and leave to cool until the filling is ready. 
  5. For the filling, place all of the ingredients in a high-speed blender and blend until smooth. 
  6. Pour into a saucepan and bring to a simmer on medium, stirring continuously until the filling thickens. 
  7. Pour on to the cooled tart base and tap the rim of the base to get rid of extra air bubbles. 
  8. Place in the fridge to set for at least three hours. 
  9. Remove the Milk tart from the fridge and then carefully out of the tart mold.
  10. Sprinkle on the sugar and lightly start to burn the sugar until caramel with a kitchen blow torch.
  11. Lastly sprinkle over the ground cinnamon, slice, and serve right away. 
  12. Save the rest of the tart in an airtight container in the fridge for up to three days. 

Notes: 

  • You can sub the oats for buckwheat groats for a gluten-free version.
  • The almond flour can be subbed for coconut flour in the base.
  • Coconut milk can be used instead of soy milk for a coconuty Milk tart.
  • I prefer Agave instead of maple syrup as a sweetener just because it’s lighter in color for this tart.

Hope, you love this recipe as much as we do! It’s so good and I think does the traditional Milk tart recipe justice, the extra sugar layer certainly helps!

M*

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