25 Feb Banting milk tart of dreams
I came across this super easy recipe for milktart this week. You know how you never eat something and once you are told you can’t have it, you instantly want it and nothing else?!? That’s me! And then the obsession starts.
I went online and looked for similar recipes. I always use this method when I am trying out a new recipe. I immediately eliminate all the recipes that are bullshit. You know, those recipes that claim to be low carb but want you to use 100g of corn flour. What the actual f@ck? Do they think we are stupid? I firmly believe that is why a lot of people aren’t successful with this way of eating, because of lies. Ok true, this recipe does contain milk, but I am sure you can substitute it for almond milk or coconut milk? The milk adds about 15g of carbs to the entire tart so I’m not too worried about that. The next step in the elimination process is removing all recipes that have expensive flours in the ingredient list. This is another reason people give up. Cost. Banting can most definitely be expensive. Or it can’t. Totally up to you and your budget.
Oh my hat, finally back to the freaking milk tart of dreams! It had the most perfect wobble when I took it out of the oven. And then the husband proceeded to stick his entire thumb in it before I could take a picture! Typical. Anyway, this girl didn’t go to chef school for nothing, so I sprinkled some cinnamon on top to hide the damage. Perfection!!
The recipe is super easy
- 4 Large Eggs
- 250 ml Fresh Cream
- 1 & 1/4 cup Fresh Full Cream Milk
- 1/4 cup Xylitol (I used Erythritol from Banting Blvd)
- 1 tsp Vanilla Essence
- 1 tsp Cinnamon
- Preheat your oven to 180C.
- In a bowl, whisk the eggs, xylitol and vanilla essence together – mix well.
- Add the milk and the fresh cream.
- Whisk all the ingredients together well.
- Spray and cook an oven proof dish big enough to take all the mixture.
- Pour into the dish.
- Place the dish with the mixture in it, into a bigger dish and water (Bain Marie).
- Put it in the oven and bake for 30 minutes until the custard is firm to the touch and slightly golden brown. Remove from the oven and immediately sprinkle the cinnamon over the baked custard.
Don’t be scared of a bain marie/ water bath. This just helps to keep the custard from over cooking in the oven. I would recommend that you fit the dish in the bain marie before you add the mixture to ensure that it fits properly.
Speaking about cost; this recipe came out to R 41,88 for the entire tart. Not too expensive now is it? Depending on how big your slices are, let’s say 12 portions will work out at R 3,49 per slice. Cheaper than anything you get from the shop!!
(Recipe can be found at https://www.thebantingchef.co.za/recipes/cakes/crustlessmilktart.html)
Let me know if you tried this recipe?