Try this low carb take on the classic milk tart, from Delicious Low Carb, by Sally-Ann Creed, R295, (Human & Rousseau)

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For the base

  • 150g butter
  • ½ cup coconut flour
  • ½ cup sunflower seed flour
  • 2T golden flax seeds, ground
  • 1 egg
  • 2t xylitol

For the filling

  • 1 cup fresh cream
  • 1 cup milk
  • 4 eggs
  • 6T xylitol
  • 1t vanilla extract
  • Ground cinnamon, to serve


  1. Preheat the oven to 180°C.
  2. To make the base, melt the butter in a pan over low heat. Pour into a bowl.
  3. Stir in the flours and ground seeds until it becomes crumbly.
  4. Break in the egg and mix well.
  5. Add the xylitol.
  6. Press into a standard-sized pie dish, making sure to cover the whole base and sides.
  7. To make the filling, mix all the ingredients, except the cinnamon, in a bowl and pour over the crust.
  8. Bake for roughly 45 minutes until the base is set and the filling is no longer runny.
  9. Take out of the oven and cool.
  10. Sprinkle cinnamon over just before serving.

Makes 1 tart

Get more tart recipes here.