South African Milk Tart (gluten-free vegan version)Mor Getz
Since this is a recipe for Vegans, it is dairy free, and it is also gluten free.
This dish serves : 6
Cooking Time : 20 minutes
THE INGREDIENTS – CRUST FIRST:
For the crust prepare:
4 tablespoons coconut oil, melted
3 tablespoons rice malt syrup
1/4 teaspoon ground nutmeg
1 teaspoon organic cinnamon
1 cup all-purpose gluten-free flour, sifted
1 pinch of salt
For the filling:
4 teaspoons arrowroot powder
3-4 tablespoons rice malt syrup
2 1/2 cups soy milk
1 teaspoon vanilla extract
Dust with Cinnamon
Preparation for the Crust:
- Preheat the oven to 180°C / 356°F.
- Sift the flour in a large mixing bowl. Add the cinnamon, nutmeg, and salt.
- Add the rice malt syrup and melted coconut oil, and begin mixing together.
- Once everything has combined, use your hands to mix the mixture together crumbling it in between your fingers.
- When it is fully combined, place in a pie dish greased with coconut oil. Press the mixture firmly down, and up the sides to create an even crust around the whole dish.
- Poke a few holes into the crust with a fork, and put into the oven.
- Bake for 20 minutes at 180°C / 356°F. Once golden brown remove and set aside to cool.
For the filling:
- Bring 1 1/2 cups of soy milk to a boil, in a medium pot. Remove from the heat and add the vanilla extract and rice malt syrup. Stir thoroughly.
- In a separate little bowl, mix together the arrowroot powder and 1 cup of soy milk until smooth and no lumps are visible.
- Add this mixture to the pot, and on a low heat stir until thick. This may take roughly 3-5 minutes but do take caution as arrowroot powder can be sensitive to heat, so ensure the stove is on a low heat.
- Once thickened, remove from heat and allow cooling for a few minutes.
- Gently pour the mixture onto the crust evenly, and dust with cinnamon.
- Chill in the refrigerator for at least 2 hours before serving.