BANTING MILK TART - Easy 15 Minute Banting Milk Tart Recipe... (2024)
Table of Contents
15 Minute Banting Milk Tart
If I hadn’t seen it with my own eyes I’d never have believed that producing a Banting Milk Tart in just 15 minutes, from start to finish, was possible.
Well I can confirm that not only is it entirely possible to make a delicious no-bake Banting milk tart (Keto friendly) that quickly, but it’s also really easy.
Furthermore, it’s also sugar-free, gluten-free, low-carb & pretty healthy when it comes to Banting & Keto treats and desserts.
So if you’re looking for a healthy tea time treat or delectable dessert, just give this no-bake Banting milk tart recipe a try, you won’t be disappointed.
Banting Milk Tart Recipe
Ingredients
200g gluten free biscuits (unsweetened)
50g unsalted butter (organic/grass fed)
1.2 litres milk
½ teaspoon cinnamon
3 eggs (free range)
100g corn flour (borderline Banting) – Almond flour can be used as a substitute
Press the biscuit mixture evenly into the pie dish
Place in fridge to cool whilst preparing the filling
Place the milk, cinnamon and 50g butter in a saucepan
Bring to the boil
Remove saucepan from the heat
In a separate bowl, place the eggs, corn flour, xylitol and vanilla
Whisk well until no lumps remain
Mix a little of the warm milk mixture into the egg mixture beating well
Pour this into the rest of the milk mixture
Return to the heat and bring back to the boil whilst whisking
Continue until the filling has thickened
Pour into prepared biscuit base
Leave to cool
Refrigerate until set and ready to serve
Sprinkle cinnamon over the milk tart just before serving
Follow this recipe and you’ll have a large Banting milk tart for a tea time treat or enjoy as a dessert.
PS. For Another Delicious Low-Carb Treat…
Try this Keto Cheesecake – Sinfully Decadent (But Healthy)
Low-Carb Keto Cheesecake
The #1 Obstacle To Sticking To a Healthy Low-Carb Eating Plan
Despite being highly motivated in the beginning, the best intentions can easily unravel when you get bored with the same dreary meals without access to new & exciting recipes.
Furthermore, if you’re not seeing immediate weight loss results, it’s way too tempting to slip back into old habits and eating convenience food.
Therefore, to avoid this obstacle you need to have a wide variety of tempting recipes & meal ideas to keep you excited for your next wholesome meal, or treat.
For this to happen you need a wide range of low-carb recipes & meal ideas you can trust to keep you on the path to better health and weight loss.
But we all know the struggle that goes on in our heads when presented with a selection of delicious cakes and pastries.
And we usually give in to our sugar desire and pay the price of weight-gain later.
You no longer have to make the choice between having a tasty treat or worrying about your waistline…
Now, the only choice you have to make is deciding which delicious healthy dessert you want!
Luckily for us, the struggle with our conscience, over tasty treats, no longer has to be a factor…
These decadent healthy low-carb Keto-styled desserts give you the privilege of tucking into your favourite desserts without any feelings of guilt or having to worry about your weight.
That’s because all of these desserts, created by Kelley Herring (an anti-sugar, pro-healthy food Nutritional Biochemist & Founder of Healing Gourmet), are all low-carb, gluten-free, and 100% delish.
Imagine being able to eat delectable desserts, like the ones pictured below, knowing that they’re totally healthy and won’t cause weight gain.
A Small Sample Of Kelley’s Tempting Treats
Lastly, it’s shocking to read what Kelley has to say about the harmful effects of sugar, especially fructose…
It’s enough to swear you off cakes, sweets & cookies for life!
But not so fast, the good news is that you can literally have your cake and eat it too (so to speak)…
You can enjoy thesemouth-watering low-carb treats 100% guilt-free!
PS. For More Healthy Recipes & Meal Ideas…
Try this 7-Day Banting Meal Plan (Free) With Links To Some Awesome Recipes
Melktert (/ˈmɛlktɛrt/, Afrikaans for milk tart) is a South African dessert originally created by the Dutch settlers in the "Cape" (South Africa) consisting of a sweet pastry crust containing a custard filling made from milk, flour, sugar and eggs.
Melktert stems from the Dutch settlers in the Cape in the 1600s. The origin of Mattentaart is credited to a recipe listed in Thomas van der Noot's book, “Een notabel boexcken van co*keryen” (A Notable Book of Cookery) and it's possible that melktert developed from the same recipe.
According to The South African Milk Tart Collection cookbook, the roots of this dessert can be traced back to the earliest Dutch cookbook, Een Notabel Boecxken van co*keryen (1514) by Thomas van der Noot (a mouthful to pronounce).
Allow the milk tart to cool at room temperature. If you put it in the fridge straight away, you will probably end up with a huge crack down the centre as a result of cooling too quickly. Be sure to use the best quality ingredients.
Pastéis de nata were created before the 18th century by Catholic monks at the Hieronymites Monastery (Portuguese: Mosteiro dos Jerónimos) in the civil parish of Saint Mary of Bethlehem, in Lisbon.
Most likely the first fruit tart to gain notoriety as an individually named dessert was created by the Tatin sisters for the restaurant in their hotel in the village of Lamotte-Beuvron, France in the late 1800s.
Milk pudding appears to have originated in Persia sometime during the 7th century -- although in a somewhat different form. A 13th-century Andalusian recipe for a dish called mahalabia contained a proto-custard of milk, sugar, and eggs (so far so good), which topped layers of minced meat and breadcrumbs.
According to legend, the tart was invented by the unmarried French sisters who ran the hotel in the 1880s, so in France, the actual name of the tart is "Tarte des Demoiselles Tatin" (the tart of two unmarried women named Tatin.)
Introduction: My name is Frankie Dare, I am a funny, beautiful, proud, fair, pleasant, cheerful, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.
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