{"id":10276,"date":"2021-09-22T14:04:12","date_gmt":"2021-09-22T12:04:12","guid":{"rendered":"http:\/\/www.food-blog.co.za\/joburg\/?p=10276"},"modified":"2021-10-08T09:21:05","modified_gmt":"2021-10-08T07:21:05","slug":"golden-milk-tart-recipe-nuts-about-cooking","status":"publish","type":"post","link":"https:\/\/www.food-blog.co.za\/joburg\/golden-milk-tart-recipe-nuts-about-cooking\/","title":{"rendered":"Golden Milk Tart Recipe"},"content":{"rendered":"<p>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.<\/p>\n<blockquote>\n<p style=\"text-align: center;\">It is the love story. The love child.<\/p>\n<\/blockquote>\n<p>The golden, aromatic sunset of turmeric, cinnamon and ginger, setting on the shores of a South African Melktert. Vegan &amp; Delicious.<\/p>\n<h4>What You\u2019ll Need:<\/h4>\n<p><span style=\"text-decoration: underline;\"><strong>For the Crust<\/strong><\/span><\/p>\n<ul>\n<li>1 cup all-purpose flour\/ gluten-free flour, sifted<\/li>\n<li>1 tsp cinnamon<\/li>\n<li>\u00bc tsp ground nutmeg<\/li>\n<li>A pinch of salt<\/li>\n<li>4 tbsp Nuts About Cooking Coconut oil, melted<\/li>\n<li>3 tbsp agave syrup\/rice malt syrup\/maple syrup<\/li>\n<\/ul>\n<p><span style=\"text-decoration: underline;\"><strong>For the Filling<\/strong><\/span><\/p>\n<ul>\n<li>2 \u00bd Tbsp Corn flour<\/li>\n<li>3-4 tbsp agave nectar\/rice malt syrup\/maple syrup<\/li>\n<li>2 \u00bd cups Plant Milk (Soy\/Almond\/Coconut)<\/li>\n<li>1 tsp vanilla essence.<\/li>\n<li>\u00bd tsp Turmeric powder<\/li>\n<li>1 tsp ginger, finely minced<\/li>\n<li>1 pinch fine black pepper<\/li>\n<li>1 tsp cinnamon<\/li>\n<\/ul>\n<h4>How to Make:<\/h4>\n<p><span style=\"text-decoration: underline;\"><strong>For the Crust:<\/strong><\/span><\/p>\n<ol>\n<li>Preheat the oven to 180\u00b0C.<\/li>\n<li>Sift the flour in a large mixing bowl. Add the cinnamon, nutmeg, and salt.<\/li>\n<li>Add the agave\/maple\/rice malt syrup and melted coconut oil, and begin mixing together.<\/li>\n<li>Once everything has combined, use your hands to mix the mixture together crumbling it in between your fingers.<\/li>\n<li>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.<\/li>\n<li>Poke a few holes into the crust with a fork, and put into the oven.<\/li>\n<li>Bake for 20 minutes at 180\u00b0C. Once golden &amp; brown remove and set aside to cool.<\/li>\n<\/ol>\n<p><span style=\"text-decoration: underline;\"><strong>For the filling:<\/strong><\/span><\/p>\n<ol>\n<li>In a medium pot, bring 1 \u00bd 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.<\/li>\n<li>In a separate little bowl, mix together the corn flour, turmeric, \u00bd tsp cinnamon, pinch of black pepper, minced ginger and 1 cup of plant milk until smooth and no lumps are visible.<\/li>\n<li>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)<\/li>\n<li>Once thickened, remove from heat and allow cooling for a few minutes.<\/li>\n<li>Gently pour the mixture onto the crust evenly, and dust with cinnamon.<\/li>\n<li>Allow to set in the refrigerator for at least 2 hours before serving.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>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 &amp; Delicious. What&#8230;<\/p>\n","protected":false},"author":1,"featured_media":10279,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-10276","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"wps_subtitle":"","_links":{"self":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts\/10276","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/comments?post=10276"}],"version-history":[{"count":1,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts\/10276\/revisions"}],"predecessor-version":[{"id":10281,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts\/10276\/revisions\/10281"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/media\/10279"}],"wp:attachment":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/media?parent=10276"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/categories?post=10276"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/tags?post=10276"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}