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.

Creamy Milk Tart

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

Ingredients:

BASE
1 cup almond flour
60ml softened butter
2 tbsp desiccated coconut
1 tbsp xylitol
FILLING
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!!!