Good Hope Soy Milk Tart

Its World Milk day and what better way to celebrate than a slice of creamy, velvety milk tart. But if you feel like you are missing out because because you don’t do dairy, then you are in for a treat with our Good Hope Soy vegan milk tart. its SOY good – with all the goodness of Good Hope Soy milk.

Serves: 5-6
Time: 15-20 minutes
Recipe by: Monicia Horne


For the crust
1 ½ cups flour
1 tsp baking powder
pinch of salt
3 tbsp rice malt syrup
50g coconut oil, melted

For the filling
2 ½ Good Hope Soy milk
3 tbsp rice malt syrup
1 tsp vanilla essence
4 tsp corn flour
ground cinnamon for sprinkling


Preheat the oven to 180C
To make the crust, add the flour to a bowl and whisk in the baking powder and salt. Add the rice malt and coconut oil and mix together until a dough forms. Press into a greased pie dish. Poke a few holes and place into the oven to bake for 15-20 minutes. Set aside to cool once golden in colour.

To make the filling, in a small bowl, whisk together the corn flour with a ½ cup of Good Hope Soy milk. Heat up the rest of the soy milk in a saucepot. Whisk in the cornflour mixture and rice malt. Whisk on a low heat until the mixture starts to thicken. Remove from heat and whisk in the vanilla essence. Allow to cool for a few minutes and pour over crust. Dust over the cinnamon and place into the fridge to chill until set, before serving.

Chefs Tip: This recipe can be made vegetarian by substituting the chicken stock for vegetable stock, and the chicken for mushrooms or tofu.

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