South African Milk Tart (gluten-free vegan version)

South African Milk Tart (gluten-free vegan version)

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



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:

  1. Preheat the oven to 180°C / 356°F.
  2. Sift the flour in a large mixing bowl. Add the cinnamon, nutmeg, and salt.
  3. Add the rice malt syrup and melted coconut oil, and begin mixing together.
  4. Once everything has combined, use your hands to mix the mixture together crumbling it in between your fingers.
  5. 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.
  6. Poke a few holes into the crust with a fork, and put into the oven.
  7. Bake for 20 minutes at 180°C / 356°F. Once golden brown remove and set aside to cool.


For the filling:

  1. 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.
  2. In a separate little bowl, mix together the arrowroot powder and 1 cup of soy milk until smooth and no lumps are visible.
  3. 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.
  4. Once thickened, remove from heat and allow cooling for a few minutes.
  5. Gently pour the mixture onto the crust evenly, and dust with cinnamon.
  6. Chill in the refrigerator for at least 2 hours before serving.


Mor Getz

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