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.
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.
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.
In THE MILK TART MURDERS Tannie Maria, Ladismith's famous crime fighter and agony aunt, once again finds herself in the middle of a murder investigation… but that is not all that troubles her. Newly estranged from her policeman boyfriend, Tannie Maria must wrestle with the complex feelings she has for him and for food…
The large proportion of milk in the filling is evidence that melktert was introduced to us by the Dutch dairy farmers who settled the Cape of Good Hope in the middle of the century. The custard filling is made from milk, sugar and eggs, thickened with flour or cornflour.
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.
Don't over-bake – Overcooked flan can turn rubbery and will be more likely to crack. Remove it from the oven when it still has a slight jiggle in the center. Cool slowly – Gently transfer to a wire rack and cool completely to room temperature before refrigerating.
There isn't enough moisture in the dough, either by cooking out the water too much in the panade or by not adding enough egg into the panade. The finished dough would not have been smooth, thick and shiny before piping.
Overmixing is exactly what it sounds like: the process by which a dough or batter gets mixed too much, typically yielding dense, tough, or deflated baked goods. Overmixed doughs and batters may have an unappealing look or feel, which remain just as unappealing when they're baked.
Introduction: My name is Kimberely Baumbach CPA, I am a gorgeous, bright, charming, encouraging, zealous, lively, good person who loves writing and wants to share my knowledge and understanding with you.
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