Banting Milk Tart

Banting Milk Tart

1¼ cup desiccated coconut
½ cup xylitol
¼ cup almond flour
1 tsp honey
1 Tbs melted butter
1 Tbs coconut flour
2 egg whites
pinch of salt

750 ml full-cream milk
250 ml pouring cream
2 egg yolks
2 whole eggs
¼ cup xylitol
¼ cup butter
¼ cup almond flour
1 Tbs vanilla
1 Tbs gelatine powder or 1 gelatine leaf
1 Tbs coconut flour
¼ tsp salt

Macaroon Base
Preheat oven to 180°C.
In a microwave-safe bowl, add the butter and honey and heat for a few seconds until the butter is melted and the honey is runny.
In a mixing bowl, add all your ingredients and stir well to combine, it should have a nice sticky shiny texture once well mixed.
Grease a baking dish with butter and pour your base mixture in.
Press the base mixture flat to an even thickness all round and up the sides, creating a lip around the top to help encase the custard filling. Using a fork, poke holes in the base to allow the heat to cook all the way through.
Base in the tin Bake for 15 – 20 minutes, or until the coconut starts to toast around the edges and the centre is firm and cooked. Set aside to cool slightly while you make the filling.

Custard Filling
In a saucepan, start by gradually heating the full-cream milk and pouring cream.
In a separate heat-proof bowl, crack in your whole eggs and yolks and whisk until pale and yellow and well combined.
Heating and mixing the custard
Place the gelatine into a small bowl with about 2 tablespoons of tepid water and stir until it’s dissolved.

As the milk starts to heat up, add the vanilla, xylitol, coconut flour, almond flour, butter, salt and dissolved gelatine into the warming milk mixture and whisk well to combine.
Once the milk mixture just starts to bubble, remove from the heat and pour a small amount of the hot milk over the eggs in their separate bowl, whisking the eggs and hot milk immediately to temper the eggs. Then continue gradually adding small amounts of hot milk and whisking between additions.
Once the egg and hot milk mixture has been well combined, add it back into the pot that was originally used to heat up and the milk, then return it to the heat. Turn the heat down to medium and whisk continually until it starts to thicken into a custard.
Don’t overcook the custard; once it just starts to thicken and gently starts sticking to the sides of the pan, it’s done. The gelatine will help thicken it and it will stiffen up once cold.
Allow the custard to cool slightly, then pour into the macaroon base. Leave to stand and cool completely before placing in the fridge to chill and firm up for at least an hour before serving. It’s best served the next day, as that really gives the custard a chance to solidify.
Sprinkle the top with cinnamon before serving.

Source: Unknown original source, from Archive


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