A South African delicacy and one I’ve refused to live without:
Creamy Milk Tart with hints of cinnamon. Hmmmm…
Those of you who have made milk tart before will know it has a milk and flour base. Not anymore! I changed the based to a creamy egg custard with cinnamon. Tastes the same, if not MORE awesome. Egg custards need patience (something I don’t really have), but it pays off: Creamy, smooth yumminess. If you’re impatient it will end up as sweet scrambled eggs. Yeah, this has happened to me and I’m ashamed to admit that I still ate it.
If you want an actual milk tart and not cupcakes, this recipe can easily be converted by using an almond flour pie crust:
Almond Flour Shortcake Crust
1 Cup Almond Flour
60 g Melted Butter
3 Tablespoons Xylitol
Pinch of Salt
Heat oven to 180 C.
Mix ingredients and press into bottom of pan.
Bake until golden – about 10 to 20 minutes.
2 Cups Almond Flour
2 Teaspoons Baking Powder
100 g Xylitol or Sweetener to taste
Pinch of salt
30 g Melted Butter
1 Tablespoon Milk
2 Teaspoons Vanilla Essence
Preheat oven to 180 C.
Mix ingredients properly.
Spoon into cupcake holders or if you’re awesome like me, spoon into your very own CUPCAKE MAKER.
Bake until firm and golden brown for about 2o minutes. If you have a cupcake maker, it will only take 5 minutes.
Let the cupcakes cool and then remove the core for filling later (and eat it).
Milk Tart Egg Custard Filling
1 Cup Milk
1 Cup Cream
60 g Xylitol, or sweetener to taste
6 Large Egg Yolks
1 Cinnamon Stick or 2 Teaspoons Ground Cinnamon
1 Teaspoon Vanilla Essence
Mix the milk, cinnamon and cream and heat it in a saucepan until it starts to simmer.
Whisk the sweetener and egg yolks until it becomes a light yellow.
Add the hot cream to the egg mixture while constantly stirring.
Okay, this is where the patience comes in…
Return the mixture to the saucepan and stir over medium to low heat (rather too low than too high). You do not want this mixture to reach boiling point.
Constantly stir and anxiously watch your beautiful egg custard thicken into creamy deliciousness.
If it starts to form clumps… I’m sorry, there’s no turning back. You can either make peace with it and eat it still, or start over.
Now your custard has reached it optimal thickness. I usually see it when the spoon leaves a slight indented trail for a a second while stirring.
Remove the custard from the heat, let it cool slightly and add the vanilla.
Spoon the mixture into your empty cupcakes or pour it into you pie crust. Sprinkle with ground cinnamon.
Let it cool in the fridge for about 1 hour.
Disclaimer: I haven’t actually made the pie version of this, so I’m unsure as to whether the custard will set properly. You can play around with it and maybe add two extra egg yolks. Either ways it will still be delicious!