Vegan Milk Tert (Milk Tart)
Source: Bonita Harmse
This is a very traditional South African dessert. Melk is milk in Afrikaans and tert is tart in Afrikaans. This tart is usually made with cows milk, sugar and flour. So, this is a healthy, vegan version of the traditional recipe, using whole wheat spelt/stone ground flour and soy milk. Traditionally one sprinkles cinnamon on the top. This is a stomach irritant, so I have sprinkled carob powder on the top. It looks the same, but just doesn’t have the aroma of cinnamon.
Ingredients:
Filling:
5 cups Vita soy milk
2-3 tsp natural vanilla extract
3 Tbs heaped semolina
3 Tbs heaped custard powder
3 Tbs heaped corn starch
4 Tbs raw honey
Method:
Place 4 cups of the soy milk and the vanilla in a saucepan and bring the soy milk to just before boiling point. While the soy milk is heating up take 1/2 cup of the remaining 1 cup of soy milk and mix the semolina in the cold milk and add slowly while stirring constantly with a whisk. You will want to turn the heat down so the milk doesn’t boil over. Add the corn starch and custard powder to the remaining cold milk and add to the hot milk, while stirring constantly with the whisk. Once this is all mixed well replace the whisk with a wooden spoon and stir until well cooked and thickened.
Turn off the heat and removed from the stove top.
Add the honey and mix thoroughly. Pour in the pre-cooked vegan sweet pastry pie shell. After it has cooled down (about an hour later) sprinkle the carob on top (cinnamon replacement). Place in the refrigerator and leave overnight to set or for several hours. If it is not set for long enough the milk tart is not firm enough for slicing and a good presentation.