Gluten-Free Milk Tart
Indulge in the creamy decadence of this Gluten-Free Milk Tart, a delightful twist on the South African classic that’s perfect for those with gluten sensitivities. Featuring a crumbly gluten-free crust made with coconut sugar for a subtle caramel note, this recipe pairs beautifully with its silky custard filling infused with aromatic vanilla and a hint of cinnamon. With just 20 minutes of prep time and simple, approachable steps, this dessert is as easy to create as it is to enjoy. Serve it chilled for a refreshing treat that will impress family and friends alike. Whether you're looking for a gluten-free dessert for a special occasion or a comforting homemade indulgence, this Milk Tart is sure to become a new favorite in your recipe repertoire.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 150 grams Gluten-free all-purpose flour
- 100 grams Butter, softened
- 50 grams Coconut sugar
- 1 large Egg yolk
- 1 pinch Salt
- 500 ml Milk
- 60 grams Cornstarch
- 100 grams Caster sugar
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
Instructions
Preheat your oven to 180°C (350°F).
To make the crust: In a mixing bowl, combine the gluten-free flour, softened butter, coconut sugar, egg yolk, and a pinch of salt. Mix until the ingredients form a crumbly dough.
Press the dough evenly into the bottom and up the sides of a 23cm pie dish. Prick the base using a fork to prevent air bubbles.
Blind bake the crust for 15 minutes or until golden brown, then remove and set aside to cool.
For the filling: In a saucepan, heat the milk over medium heat until just about to boil. Remove from heat.
In a separate bowl, whisk cornstarch, caster sugar, and 1/4 cup of the warm milk mixture to form a smooth paste.
Slowly pour the paste back into the saucepan with the remaining milk, stirring continuously.
Return the saucepan to the heat and cook over medium-low heat, stirring constantly until the mixture thickens and coats the back of a spoon, about 5 to 7 minutes.
Remove from heat and stir in vanilla extract.
Pour the custard into the baked crust and allow it to set at room temperature for about 20 minutes.
Sprinkle ground cinnamon evenly over the cooled milk tart.
Refrigerate the milk tart for at least 2 hours before serving to ensure the filling is completely set.
Nutrition Facts
Calories |
2412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.5 g | 126% | |
| Saturated Fat | 59.7 g | 299% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 449 mg | 150% | |
| Sodium | 999 mg | 43% | |
| Total Carbohydrate | 365.0 g | 133% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 176.8 g | ||
| Protein | 24.6 g | 49% | |
| Vitamin D | 6.1 mcg | 31% | |
| Calcium | 732 mg | 56% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 868 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
