It was Heritage Day (also known as Braai Day) this past Wednesday. For my overseas readers, a braai is a BBQ, something we as South Africans take very seriously and are very proud of.
We both woke up early… Sox headed off to Bikram Yoga and I headed off to train with my trainer. The weather wasn’t Braai weather at all, so after our exercising, we curled up on the couch, watched movies and then headed to the V&A Waterfront for a little shopping and grocery shopping.
That evening we had a braai and I made a Low Carb, Sugar Free Melktert, which is a very South African tart.
We went to a friends birthday party last weekend where fresh Cheesecake and Melktert was served. I didn’t eat any, but I’ve had a craving ever since. I set out to try a recipe that was Banting friendly and I am happy to share one that is not only easy, but super delicious too.
For the Crust*:
1 cup of Almond Flour
2 Tbsp of desiccated coconut
2 Tbsp of Xylitol
For the filling*:
2 cups of cream
2 Tbsp Xylitol
5ml Vanilla Essence
4 eggs separated
A pinch of salt
1 tsp of Psyllium Husk
*You may need to double up on ingredients – it depends on how big your pie dish is, but don’t make the crust too thick.
How to Make It:
Preheat your oven to 180 degrees.
Start with the crust by melting the butter and pouring it over your Almond flour, coconut and xylitol. Mix it all together and then press into your pie dish. Make sure that it’s spread out thinly enough but without any gaps.
Heat the cream, salt and xylitol on medium heat.
Whisk the egg yolks together lightly and then add them to the creamy mixture. You’ll need to stir constantly and as soon as the mixture starts to thicken, add the vanilla and butter.
Remove from the heat.
Whisk the egg whites and Psyllium Husk together until they are light and fluffy.
Fold this mixture into your custard mixture. Once it is folded in, you can whisk it lightly to ensure there are no lumps.
Pour over the crust and then sprinkle with cinnamon. I had a bit of a heavy hand (oops) but it actually gave it a delicious flavour.
Pop it into the oven and bake for 20-30 minutes. Watch that it the edges don’t burn and remove once you see milk tart looking set and puffy.
Leave it to cool for a little bit and then serve.
Enjoy with a good cup of Vanilla tea.