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Thank you for visiting my website! I'm Maxine—a food blogger, home cook, travel enthusiast, and all-around lover of food and culture. In other words, I’m passionate about fusion cuisine—a style of cooking that blends ingredients and techniques from different countries, regions, and cultures.

My approach is shaped by both Southern African and American influences, reflecting my life experiences and making my recipes diverse and dynamic. I also love traveling and sharing my food adventures with you, from what I ate to where to eat, while discovering new flavors and techniques along the way.

I hope you find this website helpful and inspiring. Whether you're looking for something familiar or eager to try something new, there's something here for everyone. Enjoy exploring, and happy cooking!

Coconut Milk Tart

Coconut Milk Tart

dontmissmyplate
Dessert, Cakes and Tarts, Baking, African-Inspired

Yield: 10
Author: Dontmissmyplate
Coconut Milk Tart

Coconut Milk Tart

Prep time: 10 MinCook time: 30 MinInactive time: 3 HourTotal time: 3 H & 40 M
Milk tart or 'melktert' is a dessert I grew up eating and is one of my all-time favorites. If you just love the taste of milk what's better than a whole pie with milk custard? In this instance, I used coconut milk to give it a unique flavor and for those who use milk alternatives - you can use whatever you like. The traditional South African recipe uses regular pastry, but I used my favorite oatmeal crust to add some texture.
Cook modePrevent screen from turning off

Ingredients

Crust:
  • 1 3/4 cups rolled or quick-cook oats
  • 2 1/2 sticks cold butter, cubed
  • 2/3 cups flour
  • 2/3 cups brown sugar
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
Filing:
  • 1 can full cream coconut milk (13.5-ounces)
  • 1 egg
  • 1 1/2 tablespoons cornstarch
  • 1 1/2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 teaspoon butter
  • 1/4 cup granulated or coconut sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 2-3 cinnamon sticks (optional)

Instructions

  1. Prepare the crust. Mix the ingredients until well combined with a pastry cutter; your base will appear like large breadcrumbs. You can also add the dry ingredients to a food processor and pulse a few times, but there should still be some texture, not too fine!
  2. Press the mix into a greased 9-inch pie tin using a measuring cup on the bottom and sides and bake for 15-20 minutes at 350F until light brown and slightly crispy. Remove from heat and set aside to cool.
  3. Optional: Weigh down the crust using dried beans or pie weights on top of a piece of parchment paper. If you don't and the crust shrinks and puffs a bit, you can press it down again while still hot before it sets.
  4. Now time for the filling! In a large bowl, whisk the flour, sugar, cornstarch. Whisk the egg and vanilla in a separate bowl, then mix into the flour bowl until smooth.
  5. In a saucepan, heat the butter, coconut milk, cinnamon and nutmeg over medium heat until it gently boils.
  6. Optional: use 2-3 cinnamon sticks, then remove them before adding the other ingredients to enhance the cinnamon flavour!
  7. Whisk the flour egg mixture constantly into the saucepan off the heat until smooth and lump-free, and the filling begins to thicken. Return to the stovetop and simmer for 5 minutes, then remove from heat and pour into the pie tin.
  8. Dust the tart with cinnamon, chill in a fridge (about 3-4 hours), and serve.

Nutrition Facts

Calories

412

Fat (grams)

30.1 g

Carbs (grams)

33.6 g

Sugar (grams)

15.5 g

Protein (grams)

4.1 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

Please credit dontmissmyplate.
Created using The Recipes Generator

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Prepare the crust. Mix the ingredients until well combined with a pastry cutter; your base will appear like large breadcrumbs. You can also add the dry ingredients to a food processor and pulse a few times, but there should still be some texture, not too fine!

Press the mix into a greased 9-inch pie tin using a measuring cup on the bottom and sides and bake for 15-20 minutes at 350F until light brown and slightly crispy. Remove from heat and set aside to cool.

Optional: Weigh down the crust using dried beans or pie weights on top of a piece of parchment paper. If you don't and the crust shrinks and puffs a bit, you can press it down again while still hot before it sets.

Now time for the filling! In a large bowl, whisk the flour, sugar, cornstarch. Whisk the egg and vanilla in a separate bowl, then mix into the flour bowl until smooth.

In a saucepan, heat the butter, coconut milk, cinnamon and nutmeg over medium heat until it gently boils.

Optional: use 2-3 cinnamon sticks, then remove them before adding the other ingredients to enhance the cinnamon flavour!

Whisk the flour egg mixture constantly into the saucepan off the heat until smooth and lump-free, and the filling begins to thicken. Return to the stovetop and simmer for 5 minutes, then remove from heat and pour into the pie tin.

Dust the tart with cinnamon, chill in a fridge (about 3-4 hours), and serve.