South African Melkterts

makes 36-40 milk tarts -halve!

Crust

1 1/4 cup coconut oil

1 cup sugar

4 eggs

5 1⁄2 cups gf flour

4 teaspoons baking powder

scant 1/2 teaspoon salt

1 1/2 teaspoon almond extract

Filling

4 1⁄4 cups coconut milk, rice milk, or almond milk

3 tablespoons coconut oil

4 tablespoons gf flour

4 tablespoons cornstarch

3⁄4 cup sugar

3 (beaten) eggs

1 tablespoon vanilla

To sprinkle on top:

1 teaspoon cinnamon

2 tablespoons sugar

DIRECTIONS

Preheat oven to 400 degrees F.

For crust: Cream coconut oil and sugar.Add eggs, then gf flour, salt and baking powder.
Press dough into tart/muffin tins that have been buttered and slightly sprinkled with sugar.

Prick the shell of each tart all over with a fork and bake for 10 minutes.
No further baking is required.

For filling:

Melt coconut oil in pot on stove, then add flour and stir in to make a roux.  Poor in 4 cups of coconut milk and keep stirring. (Use other 1/4 cup of milk to dissolve cornstarch with.)

Once coconut milk is boiling in pot, add cornstarch/milk mixture.  Mix well. Add remaining ingredients (sugar, eggs, and vanilla), stirring well.

Whisk until custard thickens.Pour into baked shells and sprinkle with cinnamon and sugar.

Place the tarts in the fridge (or freezer to speed things up!) to solidify and then serve.