For my birthday I made a Banting milktart and it was absolutely delicious, the family have already requested that I make it again. I’m posting the link to the original recipe but I did make a few changes, I did not use almond flour in the base but rather sesame seed flour and I used only cream and not milk and I used more coconut flour in place of the almond flour in the custard.
It was so creamy and smooth and for a former milktart addict this was the best I’ve ever tasted 🙂
1 1/4 cup desiccated coconut
1/4 cup xylitol
1/4 cup sesame seed/almond/golden flaxseed flour
1 tsp honey
1 Tbsp. melted butter
1 Tbsp. coconut flour
2 egg whites
Pinch of salt
1 litre fresh cream (or half milk and half cream)
2 egg yolks
2 whole eggs
1/4 cup xylitol
1/4 cup butter
1 Tbsp. vanilla
1 Tbsp. gelatine powder or 1 gelatine leaf
2 Tbsp. coconut flour
1/4 tsp salt
- Preheat oven to 180 degrees Celsius.
- In a microwave safe bowl add the butter and honey and cook for a few seconds until the butter is melted and the honey is runny.
- In a mixing bowl add all your ingredients and stir well to combine, it should have a nice sticky shiny texture once well mixed.
- Grease a baking dish and pour the base mixture in, spreading it around with a spoon until its even thickness the whole way around the dish and up the sides. I found using my hands worked better.
- With a fork poke holes in the base to allow the heat to cook all the way through.
- Bake for 15 – 20 minutes, or until the coconut starts to toast around the edges and the center is firm and cooked. Don’t let it burn.
- Set aside to cool slightly while you make with the filling.
- In a saucepan start by gradually heating the cream.
- In a separate heat-proof bowl crack in your whole eggs and yolks and whisk until pale and yellow and well combined.
- Place the gelatin into a small bowl with about 2 Tbsp. of tepid water and stir until it’s dissolved.
- As the cream starts to heat up, add the vanilla, xylitol, coconut flour, butter, salt and dissolved gelatin into the warming cream mixture and whisk well to combine.
- Once the cream mixture just starts to bubble, remove from the heat and pour a small amount of the hot cream over the eggs in their separate bowl, whisking the eggs and hot cream immediately to temper the eggs. Then add in small amounts of hot cream while continuing to whisk.
- Once the eggs and hot cream mixture have been well combined, add them back into the pot that was originally used to heat up the cream and return it back to the heat. Turn the heat down to medium and continue whisking until it starts to thicken into a custard.
- Be careful not to overcook the custard, once it just starts to thicken and gently starts sticking to the sides of the pan it’s done. The gelatin will help thicken it and it will stiffen up once cold.
- Allow the custard to cool slightly, then pour into the macaroon base. Leave to stand and cool completely before placing in the fridge overnight. Take it out of the fridge at least 30 minutes before serving so it can reach room temperature and sprinkle with cinnamon.