BANTING MILK TART
200 g unsweetened gluten free biscuits
50 g unsweetened butter
1.2 liter milk
½ teaspoon cinnamon
3 eggs
100 g cornflour (almond flour can be used as a substitute)
100 g xylitol
½ teaspoon vanilla extract
Grease a 23 cm pie dish.
Crush the gluten free biscuits to a fine crumb.
Add 50 g melted butter and mix together.
Press evenly into the pie dish.
Place in fridge to cool while you prepare filling.
Place the milk, cinnamon and 50 g butter in a saucepan.
Bring to boil.
Remove saucepan from heat.
In a separate bowl place the eggs, cornflour, xylitol and vanilla.
Whisk well until no lumps remain.
Mix a little 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 while whisking.
Continue until the filling has thickened.
Pour into the prepared biscuit base.
Leave to cool.
Refrigerate until set and ready to serve.
Sprinkle cinnamon over the milk tart just before serving.
Note: I would double the crumb mixture next time I make it.
Also the gluten free biscuit base I used had a lovely mild cinnamon flavor to it so it was seriously yummy.
Recipe and photo: Diana Faith Du Plessis-Swart
