Vegan Melktert

Vegan Melktert

A momentary break from the French slant – but don’t worry, there will be more of that influence to come.
With our pop-up ding in Cape Town, we have also been trying traditional South African dishes.
So here is a vegan Melktert. Recipe came courtesy of Plant Restaurant, which unfortunately is no longer operating. This is a great shame as Plant was noted as one of the 18 best vegan restaurants in the world.

Ingredients:

Vegan Melktert ingredients

Vegan Melktert ingredients

For the crust –

1/4 C cold vegan butter
1/4 C agave nectar
1 C wholewheat flour
1 t cinnamon
1/4 t grated nutmeg

For the filling –

2 1/2 C soy milk
4 T agave nectar (or to taste)
1/2 t cinnamon plus extra for sprinkling
1 t vanilla essence
3 T cornflour

What to do:

Vegan Melktert pie crust

Vegan Melktert pie crust

For the crust –

1 – Preheat oven to 180 C
2 – Put flour, cinnamon and nutmeg in a large bowl
3 – Add the vegan butter and agave nectar and work it into the flour mix until it is a sort of play dough consistency.
4 – On a floured board, roll out the pastry and place in base of a pie dish, and prick the bottom with a fork.
5 – Bake for about 20 mins until lightly browned, and remove from heat.

Vegan Melktert

Vegan Melktert

For the filling –

1 – Add 2 C of the soy milk to a pot, together with the cinnamon, and bring to boil
2 – Add in the agave nectar and vanilla and stir well
3 – In another bowl, whisk together the rest of the soy milk and corn flour
4 – Add this slowly to the milk mixture and allow to thicken
5 – Remove from heat and pour into the pie crust
6 – Sprinkle with cinnamon
7 – Put in fridge to for an hour or so.

Serve chilled.

Bon apetit.

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