Milk Tart (Melktert) Recipe - Gluten Free

Milk Tart (or Melktert) is a South African favourite.
I was introduced to this delicious cinnamon smothered custard tart by my Sister-in-law and her South African hubby. My SIL is gluten intolerant and she made a similar version but I thought I would give you the recipe I adapted.
I am warning you now that it is pretty addictive!

Gluten Free Milk Tart

Base:

Gluten Free biscuits come in varying packet weights so the amount of butter you will need will also vary.

- 1 packet of Gluten Free biscuits (150-250g) (Plain is best but I used Gingernuts and it was delicious!)
- Melted butter - for 150g biscuits use 90g butter
                         - for 250g biscuits use 130g butter

- Crush biscuits in a food processor and mix with melted butter.
- Press into a LINED tart tin or pie dish, pressing biscuits up the sides of the tin as well as on the base.
- Refrigerate while making the filling.

Filling:

4 ½ cups milk
2 ½ Tbsp cornflour
3/4 cup sugar
3 eggs
pinch of salt
2 ½ Tbsp gluten free flour
1 tsp vanilla essence
1 Tbsp butter

- Bring milk to the boil.
- Beat eggs well in a large bowl and add sugar, flour, cornflour and salt. Mix well.
- Pour the boiling milk into the egg mixture and stir well.
- Return milk mixture to the stove on a medium heat and stir constantly.
- Keep stirring until the mixture thickens to a custard consistency.
- Add vanilla and butter and mix in.
- Pour mixture into the biscuit base and smooth the top.
- Sprinkle liberally with cinnamon and allow to cool and set in the fridge.
- Enjoy!

{Crafty Bake} Feijoa and Apple Shortcake Recipe

Feijoa and Apple Shortcake

250g Butter - softened

3/4 c Caster Sugar

1 egg

Zested rind of 1 Orange or Lemon

1tsp Vanilla

2 1/2 c Plain Flour

2 1/2 tsp Baking Powder

1/2 cup each of sliced apple and feijoa pulp*

1 tsp cinnamon 

1 tsp nutmeg

Method:

• Pre-heat oven to 180 degrees Celcuis.

• Line a 20cm (ish) tin with baking paper.

• In a bowl, beat together the butter, sugar, egg, rind and vanilla until pale and fluffy.

• Mix in the sifted flour and baking powder. I like to get my hands in here to mix it thoroughly. 

• Spread 2/3 of the mixture into the lined cake tin

• Cover the mixture in the tin with the feijoas and apples then sprinkle with cinnamon and nutmeg. 

• Crumble the remaining mixture over the fruit. No formula here and it doesn't matter if there are gaps where you can see the fruit.

• Put in the middle shelf of the oven and bake at 180 for 35-40 minutes.

Can be served hot or cold (chilled is best) with yoghurt or ice cream or cream. Or all three. 

Enjoy!

Before

During

After

* You can subsitute almost any fruit here, but if using frozen berries, defrost them in the microwave and then strain the juice off so the cake doesn't get too soggy. 

*Plum, Mixed Berry and White Choc, Apple and Cinnamon, Peach, Apricot - any tinned or fresh  fruit works. 

{Crafty Bake} ANZAC Biscuits - The Ever So Slightly Healthy Recipe

Is there any day that is more appropriate to make one of NZs most iconic biscuits than ANZAC day?

I didn't quite make it to the dawn parade (although my cat made a pretty good case that 7 was a good time to wake up) but this is my way of remembering the bravery of our fallen soldiers....by eating biscuits...

When making my instant porridge last year I found a magnet in the bottom of the box. On the fridge it went until today when I remembered that there was a recipe for ANZAC biscuits. BONUS - it is a healthier version!

Harraways Healthier ANZAC Biscuits 

Makes 16 medium sized biscuits

2 cups Harraways Rolled Oats
1/2 cup Coconut
1/2 cup Sugar (I used brown sugar)
1/2 cup Flour

125g Margarine with the Healthy Tick (I used proactive)
2 T Golden Syrup
1 tsp Baking Soda
2 T Boiling Water

Pre heat oven to 180 degrees Celcuis.
In a bowl mix together the oats, coconut, sugar and flour.
In a separate bowl melt together the margarine and golden syrup.
Mix baking soda well with the boiling water.
Add all ingredients together and mix well.
Place spoonfuls onto a greased or lined tray.
Bake for 15 minutes.
Store in an airtight container when cool.


Golden syrup tip:

Squash them down after rolling them into balls!

Tips:

• Brown sugar will give a slight caramel taste as well as a slightly darker biscuit than white sugar.

• I like to roll the biscuits into balls then squash them - I found this mix was quite sticky so I lightly floured the palms of my hands so the mixture wouldn't stick. Repeat as many times as needed.

• As soon as the baking soda hits the boiling water the reaction starts. Make sure you don't wait too long to get those bad boys in the oven! 

• For a not-so-healthy alternative try drizzling them with melted chocolate or half dipping them.

• When a recipe says it makes a certain number of biscuits, make sure it does, the cooking time is tailored to that size of biscuit.
  
  
  
  
   ENJOY!!