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
- Directions/Method
- Preheat the oven to 200 degrees C (400 F).
- Blend the first eight ingredients together in a liquidiser/blender (soy milk through sugar) until smooth.
- 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.
- 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.
- 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.
- 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.
- Allow to cool and serve cold. Dust it with some cinnamon sugar or cocoa if you want it to look fancy.
Claudine Cook says
11 October, 2011 at 2:17 pmThis looks perfect <3
Kelly says
11 October, 2011 at 4:42 pmIntriguing! I like the way your experimental side operates. 🙂
Jeni T says
11 October, 2011 at 4:43 pmHa 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.
🙂
Alissa says
15 October, 2011 at 9:57 amThis sounds wonderful! Melktert is such a comfort food ♥
Anonymous says
6 December, 2011 at 2:46 amThis 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? 🙂
Kip says
6 December, 2011 at 9:41 amIn 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.
Gary says
9 July, 2015 at 5:54 pmDoh!
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.
🙂
Kip says
12 July, 2015 at 11:14 amThanks! I don’t know how I managed to forget to add that. Actually, I do: I’m scatterbrained. haha