• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Messy Vegan Cook
  • Recipes
  • Thai Food + Travel
  • Supper Clubs
  • Subscribe
    • Bloglovin
    • Instagram
    • RSS
menu icon
go to homepage
subscribe
search icon
Homepage link
  • All Recipes
  • Thai Food and Travel
  • London Vegan Supper Clubs
  • About
    • Bloglovin
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Easy Vegan Recipes » Vegan dessert recipes

    Fuss Free Sort of Vegan Melktert

    11 October, 2011 by Kip 8 Comments

    Vegan Melktert

    Melktert is a South African dessert made from milk, which I suppose explains the English translation (milk tart). The pastry used seems to vary depending on preference, so a sweet shortcrust should work also. Whatever. This served me well for my third dinner last night and first breakfast of today.

    I still have no idea what I'm doing. I've never had this dessert before, even in my pre-vegan days, but the idea of a not too sweet custard like pudding appealed to my experimental side regardless (speaking of experiments, what do you think of this gem of a fusion foods project).

    Veganised No Fuss Melktert

    Serves 6
    • Ingredients
      • 500 ml sweetened vanilla soy milk
      • 1 tablespoon Bird's custard powder
      • 3 tablespoon corn flour
      • 350 g packet firm silken tofu (basically a mori nu carton)
      • ¼ teaspoon cinnamon
      • Pinch or two of nutmeg
      • ⅛ teaspoon salt
      • 75 g sugar
      • 30 g (2 tbsp) non dairy butter
      • 20 g (2 tbsp) flour
      • 1 sheet puff pastry (approx 215 g - I use the jus rol sheets here in the UK)
      • cinnamon sugar for topping (optional)
    • Directions/Method
      1. Preheat the oven to 200 degrees C (400 F).
      2. Blend the first eight ingredients together in a liquidiser/blender (soy milk through sugar) until smooth.
      3. Heat a medium sized saucepan with the butter in over medium high heat. When the butter is melted whisk in the flour. Pour the blended contents into the saucepan, whisking constantly.
      4. Keep whisking until the sauce thickens substantially. When it's ready it will still be whiskable but a bit of a strain on the wrists.
      5. Lay the puff pastry sheet across a 7 x 10 inch oven proof dish, or something of similar proportions. Push it into the corners and let any extra hang over the sides. Pour the custard from the pan into the dish, smoothing the top over if it's uneven at all.
      6. Bake for ten minutes. Then turn the heat down to 175 C (350 F) and bake for a further 20 minutes. The top of the tart will be a little cracked, still a bit wobbly, but set enough to not run all over the place.
      7. Allow to cool and serve cold. Dust it with some cinnamon sugar or cocoa if you want it to look fancy.

    More Vegan dessert recipes

    • Spiced vegan turmeric cookies
    • Vegan kanom baa bin (Thai coconut pancakes), take two
    • Vegan butter mochi with rose, makrut lime leaf, and saffron
    • Vegan Thai fried ice cream ไอศครีมทอด

    Reader Interactions

    I reserve the right to improve any malicious and trollish comments left below. Please do not comment about nonvegan products or activities.

    Comments

    1. Claudine Cook

      October 11, 2011 at 2:17 pm

      This looks perfect <3

      Reply
    2. Kelly

      October 11, 2011 at 4:42 pm

      Intriguing! I like the way your experimental side operates. 🙂

      Reply
    3. Jeni T

      October 11, 2011 at 4:43 pm

      Ha ha - very rarely do I know what I'm doing in the kitchen either! That looks AMAZING that pudding, I'm gonna try this for sure.
      🙂

      Reply
    4. Alissa

      October 15, 2011 at 9:57 am

      This sounds wonderful! Melktert is such a comfort food ♥

      Reply
    5. Anonymous

      December 06, 2011 at 2:46 am

      This really appealed to me; I've been a vegetarian for 30+ years and vegan for about 6 months, so something pudding-like sounded amazingly good.  I don't usually get all excited about recipes that require me to go hunting for ingredients, but I decided this one was worth it.  Astoundingly, I found the Bird's Custard Powder in the second store I checked, but even _more_ astoundingly, the corn flour was not to be found!  We visited 4 stores and called several bakery-supply companies, and _not_one_ had corn flour.  Considering this is _Nebraska_, which is virtually covered in cornfields, we were baffled.  The closest we could come was corn _meal_, which is much grittier than flour.  I suppose we could have run some meal through the food processor to get the flour, but I finally gave up and used almond flour instead.  It was very tasty.  We (my friend and I) ate half of it the day we made it and finished it off the next day.  (It _is_ low-calorie, right...?  XD)  So anyway- thanks.  It was a lot like something my German grandmother would have come up with back in the day.  🙂
       
      P.S. - Marry me?  🙂

      Reply
      • Kip

        December 06, 2011 at 9:41 am

        In the states it's corn starch, just for future reference 🙂 But glad you found something that worked anyway! And thanks for coming back to tell me how it worked out. Incidentally I am all about starting my days with coffee and a marriage proposal.

        Reply
    6. Gary

      July 09, 2015 at 5:54 pm

      Doh!

      Half way through and just realised you've not used the 75g sugar in the recipe!

      I'll just add it to the pan with the blended stuff.

      🙂

      Reply
      • Kip

        July 12, 2015 at 11:14 am

        Thanks! I don't know how I managed to forget to add that. Actually, I do: I'm scatterbrained. haha

        Reply
    7. I reserve the right to improve malicious and trollish comments.

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Name's Kip. Some things about me: vegan, Thai food enthusiast, comfortably chaotic and disorganised, information lover, Londoner, cookbook collector, clumsy AF, rarely takes a serious photo, has never been on a diet. This is not a wellness blog.

    More about me →

    • All recipes
    • Thai food + travel
    • General travel
    • Reviews
    • Food facts
    • Thai fried tofu with sweet peanut dipping sauce
    • Thai winged bean salad (yam tua pu)
    Vegan Thai Recipes
    Vegan Travel in Thailand
    Kippysnacks logo

    I run vegan Thai supper clubs at my home in East London.

    Think Like a Vegan

    Think Like a Vegan Book

    A thoughtful read for long time vegans and nonvegans alike, this is one of the best styles of arguing for and discussing veganism I have yet to find. Highly recommended reading.

    Footer

    ^ back to top

    About

    • About
    • Frequently Asked Questions
    • Privacy policy
    • Relationships and disclosures
    • Comments Policy
    • PR and Review Policy
    • Freelance and Consultancy

    Contact

    Email me
    • Facebook
    • RSS Feed
    • Instagram
    • Pinterest
    • Twitter

    Newsletter

    All content on this site, including, but not limited to, text, recipes, and photographs are owned by Messy Vegan Cook and its contributors. No content may be reprinted or reproduced without permission. As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Messy Vegan Cook