Creme brûlée Milk Tart

Creme brûlée Milk tart

Creme brûlée milk tart is not only the best kinda tart to make this weekend or every weekend from now on. I love Milk tart, it’s one of my all-time favorite desserts from South Africa and I combined it with one of my favorite french desserts creme brûlée. Finding a healthy Milk tart is not so easy, making one certainly is and oh how amazing every creamy bite is with the ultimate crispy sugary topping.



  • 2 3/4 cup quick oats
  • 3/4 cup almond flour
  • 3/4 -1 cup coconut oil melted
  • 1/2 cup maple syrup or agave
  • 1 tsp vanilla essence
  • 1/2 tsp salt


  • 1 cup cashews soaked in water for at least two hours
  • 2 1/2 cups plant-based milk (I used soy)
  • 1/2 cup coconut cream
  • 2/3 cup maple syrup or agave syrup
  • 2/3 cup corn starch
  • 1 tsp vanilla extract
  • 1/3 tsp salt


  • 1/3 cup coconut sugar or white sugar
  • 1 tbsp ground cinnamon powder



  • Preheat the oven to 175 degrees Celcius.
  • Place the dry ingredients for the base in a food processor and blend until fine, gradually add in the coconut oil, agave, vanilla extract, and the salt and pulse until the base ingredients come together.
  • Press flat into a tart base lined with parchment paper, press flat with the back of a tablespoon. Dip the spoon in warm water to smooth the base out evenly.
  • Bake the base for 10-15 minutes until brown and leave to cool until the filling is ready.
  • For the filling, place all of the ingredients in a high-speed blender and blend until smooth.
  • Pour into a saucepan and bring to a simmer on medium, stirring continuously until the filling thickens.
  • Pour on to the cooled tart base and tap the rim of the base to get rid of extra air bubbles.
  • Place in the fridge to set for at least three hours.
  • Remove the Milk tart from the fridge and then carefully out of the tart mold.
  • Sprinkle on the sugar and lightly start to burn the sugar until caramel with a kitchen blow torch.
  • Lastly sprinkle over the ground cinnamon, slice, and serve right away.
  • Save the rest of the tart in an airtight container in the fridge for up to three days.


Love it! Thanks for sharing!

- Miami Food Network -



  • You can sub the oats for buckwheat groats for a gluten-free version.
  • The almond flour can be subbed for coconut flour in the base.
  • Coconut milk can be used instead of soy milk for a coconuty Milk tart.
  • I prefer Agave instead of maple syrup as a sweetener just because it’s lighter in color for this tart.


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