A dessert that evokes strong memories of childhood is “Melktert”,
translated into “milk tart” a really old-fashioned, yet much loved South African dessert that could be a strong contender for a national dessert, besides the well-loved ‘malva pudding’ and the always staple in the cupboard, ‘jelly & custard’.
In essence a sweet pastry crust containing a creamy milky filling, dusted in cinnamon! Now in a LCHF option.
This recipe’s credit goes to a wonderful blog called “Low-Carb is Lekker” (‘lekker’ meaning nice & meaning delicious when in the context of food). The blog can be found either on Facebook or on the web
- 1 cup almond flour
- 60ml softened butter
- 2 tbsp desiccated coconut
- 1 tbsp xylitol
- 2 cups cream
- 4 eggs (separated)
- 2 tbsp Xylitol
- 1/2 tbsp stevia liquid
- 25ml butter
- 5ml vanilla extract
- pinch salt
- 1 tsp psyllium husks
- cinnamon to decorate
How to make?
- BASE: Simply mix the the flour, butter, xylitol and coconut together, until well mixed. Press down into an ovenproof tart dish.
- FILLING: Heat the cream, salt, xylitol & stevia on a medium heat in a saucepan.
- Mix the egg yolks, and stir into the above mixture. Stir constantly. When the mixture thickens, stir in the butter & extract. Then remove from the heat & let it cool down.
- Seperately whisk the egg whites and the psyllium, until you get soft peaks. Fold into the custard and then pour onto the crust, in the tart dish.
- Bake at 180 degrees celsius for 30 minutes or until the milk centre looks wobbly yet set. Remove from oven & sprinkle liberally with cinnamon.
- Let it cool down. And serve with a wonderful cup of tea or coffee!!!