Cooking with B-well: Golden Milk Tart

Whether you choose to spend your time preparing a braai, hearty dishes or summertime salads, there’s always a truly South-African classic which is found on the table. And that can also be said for dessert or sweet treats.

It is the sensational story of the union of the sweet, traditional South African girl-next-door, who shared a romance with a sultry, spicy ayurvedic healer. It is the love story. The love child. The golden, aromatic sunset of turmeric, cinnamon and ginger, setting on the shores of a South African Melktert. Vegan & Delicious.

Golden Milk Tart

What You’ll Need:

For the Crust

  • 1 cup all-purpose flour/ gluten-free flour, sifted
  • 1 tsp cinnamon
  • ¼ tsp ground nutmeg
  • A pinch of salt
  • 4 tbsp Nuts About Cooking Coconut oil, melted
  • 3 tbsp agave syrup/rice malt syrup/maple syrup

For the Filling

  • 2 ½ Tbsp Corn flour
  • 3-4 tbsp agave nectar/rice malt syrup/maple syrup
  • 2 ½ cups Plant Milk (Soy/Almond/Coconut)
  • 1 tsp vanilla essence.
  • ½ tsp Turmeric powder
  • 1 tsp ginger, finely minced
  • 1 pinch fine black pepper
  • 1 tsp cinnamon

How to Make:

For the Crust:

  1. Preheat the oven to 180°C.
  2. Sift the flour in a large mixing bowl. Add the cinnamon, nutmeg, and salt.
  3. Add the agave/maple/rice malt syrup and melted coconut oil, and begin mixing together.
  4. Once everything has combined, use your hands to mix the mixture together crumbling it in between your fingers.
  5. When it is fully combined, place in a pie dish greased with baking spray/coconut oil. Press the mixture firmly down, and up the sides to create an even crust around the whole dish.
  6. Poke a few holes into the crust with a fork, and put into the oven.
  7. Bake for 20 minutes at 180°C. Once golden & brown remove and set aside to cool.

For the filling:

  1. In a medium pot, bring 1 ½ cups of your plant milk to a boil. Remove from the heat and add the vanilla extract and agave/maple/rice malt syrup. Stir thoroughly.
  2. In a separate little bowl, mix together the corn flour, turmeric, ½ tsp cinnamon, pinch of black pepper, minced ginger and 1 cup of plant milk until smooth and no lumps are visible.
  3. Add this mixture to the pot and on a low heat stir until thick. This may take roughly 3-5 minutes but do take caution as corn flour can be sensitive to heat, so ensure the stove is on a low heat. (make sure to not scrape the bottom of the pot when whisking)
  4. Once thickened, remove from heat and allow cooling for a few minutes.
  5. Gently pour the mixture onto the crust evenly, and dust with cinnamon.
  6. Allow to set in the refrigerator for at least 2 hours before serving.


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Tel: +27(0) 28 514 3441
Fax: +27(0) 28 514 3441

Wade Lawrence | PR & Communications Assistant


Tel:         028 514 3441 (x5154)

Cell:       073 269 7726

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