For the Love of Milk Tart

Milk Tart

The following recipe is not only Dairy-Free, but it is also Gluten free. (Because being Gluten and Dairy Free doesn’t mean you can’t have your cake too!)


For the Crust:

1 cup all-purpose gluten-free flour, sifted
1 teaspoon organic cinnamon
1/4 teaspoon ground nutmeg
A pinch of salt
3 tablespoons rice malt syrup
4 tablespoons Wilson’s Foods coconut oil, melted

For the Filling:

2 1/2 cups soy milk
3-4 tablespoons rice malt syrup
1 teaspoon vanilla extract
4 teaspoons arrowroot powder
Cinnamon, for dusting


For the Crust:

Preheat oven to 180°C.
In a large mixing bowl, sift the flour. Add the cinnamon, nutmeg, and salt. Add the rice malt syrup and melted coconut oil, and begin mixing together.
Once combined enough, use your hands to mix the mixture together crumbling it in between your fingers and then add to a pie dish greased with coconut oil.
Press firmly down, pressing the mixture up the sides to create an even crust around the whole dish. Poke a few holes into the crust with a fork, and pop into the oven.
Bake for 20 minutes at 180°C. Once golden brown remove and set aside to cool.

For the Filling:

In a medium pot, bring 1 1/2 cups of soy milk to a boil. Remove from the heat and add the vanilla extract and rice malt syrup. Stir thoroughly.
In a separate little bowl, whisk together the arrowroot powder and 1 cup of soy milk until smooth and no lumps are visible.
Add this mixture to the pot, and on a low heat stir until thick. This may take around 3-5 minutes. Important: Arrowroot powder can be sensitive to heat, so ensure the stove is on a low heat.
Once thickened, remove from heat and allow to cool for a few minutes. Gently pour the mixture onto the crust evenly, and dust with cinnamon.
Chill in the refrigerator for at least 2 hours before serving.

This recipe came from One Green Planet.