South African Milk Tart (with Gluten & Dairy Free options)

 This is a South African favorite that is passed around from Mother to Daughter, Sister to Sister and Friend to Friend.

Crust Ingredients:

1C Flour (GF: Use your favorite Gluten Free flour)

2 Tbsp Sugar

2 Tbsp Cornflour

Pinch Salt

100-125g Stork Margarine (DF: Use vegan margarine)

Crust Method:

1) Measure Dry ingredients into a large mixing bowl

2) Add Margarine and cut in until it resembles fine bread crumbs.

3) Press this into the bottom of a pie dish. (I prefer to not crust the sides) Prick with a fork.

4) Bake at 180* for 12-25 minutes, depending how golden you like your crust.

5) Allow to cool completely.

Filling Ingredients:

3C Milk (DF: Use a creamy Almond milk substitute)

2 Eggs

1/2C Sugar

50ml Flour (GF: Gluten Free flour)

50ml Cornflour

Salt

1 Tbsp Margarine

5ml Vanilla Essence

Cinnamon

Filling Method:

1) Heat milk until just boiling in a large pot on the stove. Switch off.

2) Use the previous mixing bowl and beat eggs, sugar, flour, cornflour & salt with a whisk.

3) Add a ladle of warm milk to the mixing bowl and whisk, gradually adding more and more milk. (about half)

4) Now slowly pour the mixture into the milk pot and stir on a gentle heat until it thickens. 

5) Remove from heat and add Margarine and vanilla essence.

6) Pour the milk mixture over the cooled crust and sprinkle generously with cinnamon on top.

7) Allow about 3 hours for this to set and cool. Best made a day or two before it's needed.

Serves 8-12