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
- Preheat the oven to 200 degrees C (400 F).
- Blend the first seven ingredients together in a liquidiser/blender (soy milk through salt) 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’ll 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.