Low Fat Milk Tart
Indulge in the creamy decadence of this **Low Fat Milk Tart**, a lighter twist on the beloved South African classic. Featuring a velvety custard made with low-fat milk, gently thickened with cornstarch and infused with vanilla, this dessert is perfectly balanced with a delicate graham cracker crust. The sprinkle of aromatic cinnamon on top adds a warm, inviting flavor, making it an ideal treat for any occasion. With just 20 minutes of prep and a quick bake, this recipe is not only easy to make but also a healthier option for satisfying your sweet tooth. Perfectly chilled and set, it serves eight and promises a guilt-free indulgence for you and your loved ones.
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Recipe Information
Ingredients
- 3 cups Low-fat milk
- 3 tablespoons Cornstarch
- 0.5 cup Granulated sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 0.5 teaspoon Ground cinnamon
- 1 cup Graham cracker crumbs
- 2 tablespoons Low-fat margarine, melted
- 0.5 cup Water
Instructions
Preheat your oven to 350°F (175°C).
In a medium saucepan, combine 2 1/2 cups of the low-fat milk and salt over medium heat. Bring to a gentle simmer but do not boil.
While the milk is heating, in a small bowl, mix together the cornstarch and remaining 1/2 cup of milk until smooth and lump-free.
In another bowl, whisk together the eggs and sugar until well combined.
Once the milk is simmering, slowly pour it into the egg mixture in a thin stream, stirring constantly to prevent the eggs from scrambling. This process is called tempering.
Return the egg and milk mixture to the saucepan, and add the cornstarch mixture. Cook over medium-low heat, stirring constantly until the mixture thickens to a custard-like consistency (about 3-5 minutes). Do not let it boil.
Remove the saucepan from the heat and stir in vanilla extract.
In a separate bowl, combine the graham cracker crumbs with the melted low-fat margarine and water until it resembles wet sand.
Press this graham cracker mixture evenly into the bottom of a 9-inch pie dish to form the crust.
Pour the custard over the crust and spread evenly.
Sprinkle the top of the tart with the ground cinnamon.
Bake in the preheated oven for 10-15 minutes, or until the edges of the tart are set. The center will firm up as it cools.
Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours before serving to allow it to set completely.
Nutrition Facts
Calories |
1609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.7 g | 61% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 2001 mg | 87% | |
| Total Carbohydrate | 250.2 g | 91% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 163.3 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 9.6 mcg | 48% | |
| Calcium | 1037 mg | 80% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 333 mg | 7% | |
*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.
