If I hadn’t seen it with my own eyes I’d never have believed that producing a Banting Milk Tart in just 15 minutes, from start to finish, was possible.
Well I can confirm that not only is it entirely possible to make a delicious no-bake Banting milk tart (Keto friendly) that quickly, but it’s also really easy.
Furthermore, it’s also sugar-free, gluten-free, low-carb & pretty healthy when it comes to Banting & Keto treats and desserts.
So if you’re looking for a healthy tea time treat or delectable dessert, just give this no-bake Banting milk tart recipe a try, you won’t be disappointed.
Banting Milk Tart Recipe
Ingredients
200g gluten free biscuits (unsweetened)
50g unsalted butter (organic/grass fed)
1.2 litres milk
½ teaspoon cinnamon
3 eggs (free range)
100g corn flour (borderline Banting) – Almond flour can be used as a substitute
Press the biscuit mixture evenly into the pie dish
Place in fridge to cool whilst preparing the filling
Place the milk, cinnamon and 50g butter in a saucepan
Bring to the boil
Remove saucepan from the heat
In a separate bowl, place the eggs, corn flour, xylitol and vanilla
Whisk well until no lumps remain
Mix a little of the warm milk mixture into the egg mixture beating well
Pour this into the rest of the milk mixture
Return to the heat and bring back to the boil whilst whisking
Continue until the filling has thickened
Pour into prepared biscuit base
Leave to cool
Refrigerate until set and ready to serve
Sprinkle cinnamon over the milk tart just before serving
Follow this recipe and you’ll have a large Banting milk tart for a tea time treat or enjoy as a dessert.
PS. For Another Delicious Low-Carb Treat…
Try this Keto Cheesecake – Sinfully Decadent (But Healthy)
Low-Carb Keto Cheesecake
The #1 Obstacle To Sticking To a Healthy Low-Carb Eating Plan
Despite being highly motivated in the beginning, the best intentions can easily unravel when you get bored with the same dreary meals without access to new & exciting recipes.
Furthermore, if you’re not seeing immediate weight loss results, it’s way too tempting to slip back into old habits and eating convenience food.
Therefore, to avoid this obstacle you need to have a wide variety of tempting recipes & meal ideas to keep you excited for your next wholesome meal, or treat.
For this to happen you need a wide range of low-carb recipes & meal ideas you can trust to keep you on the path to better health and weight loss.
But we all know the struggle that goes on in our heads when presented with a selection of delicious cakes and pastries.
And we usually give in to our sugar desire and pay the price of weight-gain later.
You no longer have to make the choice between having a tasty treat or worrying about your waistline…
Now, the only choice you have to make is deciding which delicious healthy dessert you want!
Luckily for us, the struggle with our conscience, over tasty treats, no longer has to be a factor…
These decadent healthy low-carb Keto-styled desserts give you the privilege of tucking into your favourite desserts without any feelings of guilt or having to worry about your weight.
That’s because all of these desserts, created by Kelley Herring (an anti-sugar, pro-healthy food Nutritional Biochemist & Founder of Healing Gourmet), are all low-carb, gluten-free, and 100% delish.
Imagine being able to eat delectable desserts, like the ones pictured below, knowing that they’re totally healthy and won’t cause weight gain.
A Small Sample Of Kelley’s Tempting Treats
Lastly, it’s shocking to read what Kelley has to say about the harmful effects of sugar, especially fructose…
It’s enough to swear you off cakes, sweets & cookies for life!
But not so fast, the good news is that you can literally have your cake and eat it too (so to speak)…
You can enjoy thesemouth-watering low-carb treats 100% guilt-free!
PS. For More Healthy Recipes & Meal Ideas…
Try this 7-Day Banting Meal Plan (Free) With Links To Some Awesome Recipes
Allow the milk tart to cool at room temperature. If you put it in the fridge straight away, you will probably end up with a huge crack down the centre as a result of cooling too quickly. Be sure to use the best quality ingredients.
Smooth the top and leave to cool to room temperature. To use the stencil: place it gently on top of the cooled tart, then sift cinnamon all over to reveal the pattern. Lift the stencil and serve at room temperature. Store in the refrigerator, covered, for up to 3 days.
For those who don't know it, a Milk Tart is thin crispy pastry filled with a creamy milk-based custard and sprinkled generously with cinnamon. The beauty of it is that the custard is surprisingly light, as the base is milk and not cream.
Blind-bake your base before adding a filling to help to firm the base and avoid liquid being absorbed into it. Prick the base with a fork to help steam escape, cover with foil or parchment, and weigh it down with ceramic baking beans, uncooked rice or white sugar.
This tart filling is a custard as the thickening agent is egg yolks. If it isn't thickening up enough then one of two things is happening: The mix isn't being brought up to temperature. The recipe's instructions aren't very good because it talks about a time rather than a target temperature.
Tennis biscuits can be difficult to find in Australia. Arnotts Nice biscuits make a great substitution. Use any tin of condensed caramel - such as Nestle Top N Fill Caramel, Carnation Caramel, or thick dulce de leche. Use any rectangular or square baking tin - it is fine for there to be small gaps between the biscuits.
*The closest equivalent to Graham crackers in South Africa is a digestive biscuit. Tennis biscuits come in a close second. As a result, I made the base with half of each, but you could easily use 200g of either of them.
But for pastries with custard and other fillings, it is recommended that you store them in the fridge if you are not consuming them within 12 hours. If you are planning to keep any pastry for longer, make sure you pop them in the freezer so that the freshness does not get compromised.
"One serving of the milk tart is equivalent to 1.5 starch portions, as well as one portion fat, which is like eating a thick slice of lower GI bread spread with soft margarine.
It originated in the Dutch Cape Colony in the 1700s, amongst the Afrikaner population. It is believed to have developed from the Dutch 'Mattentaart', which was a cheesecake-like dessert. The Afrikaans name for this pudding is 'melktert', which translates directly to its English name, milk tart.
As a rule of thumb, about 5–6% of the sugar in yoghurt and milk is lactose (sugar in milk) and is naturally occurring, so anything above that is added. Every 100g of plain milk or yoghurt should have around 6 grams of lactose so if it's higher than this its likely sugar has been added.
Sour milk is a drink that is popular in Southern Africa and is fermented milk that tastes like a mix between cottage cheese and plain yogurt. Common names for this drink are Inkomazi,Maas,Amasi,Madila.
While pie is still hot fill with a paste made from 1 part butter 2 parts flour. Gently and carefully fill crack and smooth bake for 5-10 min until dry at 375F.
Zestful Kitchen tells us "the most common reason why your tart cracked is because the oven was too hot." It's easy to be tempted by the lure of the myth that jacking up the oven temp will lead to a faster bake. But recipes have been painstakingly developed to help you achieve the best possible result.
Once the custard is cooked, allow it to cool to room temperature before filling your tarts or tartlets. Cooling the custard too quickly can cause it to weep or separate.
Hobby: Flower arranging, Yo-yoing, Tai chi, Rowing, Macrame, Urban exploration, Knife making
Introduction: My name is Madonna Wisozk, I am a attractive, healthy, thoughtful, faithful, open, vivacious, zany person who loves writing and wants to share my knowledge and understanding with you.
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