South African Melktert (Milk Tart)
Melktert, or Milk Tart, is a quintessential South African dessert that consists of a sweet pastry crust and a creamy, delicate custard filling, heavily flavored with milk and often dusted with cinnamon. It's lighter and has a higher milk-to-egg ratio than most traditional custard tarts, making it less dense and incredibly popular. It is typically served chilled, making it a perfect dessert or tea-time treat.
Equipment
- Pie dish
Ingredients
- 1 1/2 cup all-purpose flour
- 1/3 cup powdered sugar
- ¼ tsp salt
- 1 large egg
- 9 tbsp unsalted cold butter
- 1 tbsp water
Milk Filling
- 2 1/4 cup milk
- 2 tbsp butter
- 2 tbsp flour
- 2 tbsp cornstarch
- 1/2 cup sugar
- 2 eggs
- ½ tbsp vanilla extract
- 1 Cinnamon stick
- cinnamon for garnish
Instructions
The Pastry Crust
- In a large bowl or food processor, whisk together the 1 1/2 cup all-purpose flour, 1/3 cup powdered sugar, and 1/4 tsp salt.1 1/2 cup all-purpose flour, 1/3 cup powdered sugar, ¼ tsp salt
- Cut the 9 Tbsp unsalted cold butter into small cubes. Add the butter to the flour mixture and cut it in using a pastry cutter, two knives, or pulse in a food processor until the mixture resembles coarse crumbs.9 tbsp unsalted cold butter
- Beat the 1 large egg lightly. Add the egg and 1 Tbsp water to the flour-butter mixture. Mix until the dough just comes together into a ball. Do not overmix as this will result in a tough crust. Flatten the dough into a disk, wrap it, and chill in the refrigerator for at least 30 minutes.1 tbsp water, 1 large egg
- Roll and Line: Preheat your oven to 375C Lightly grease a 9 inch pie dish or tart pan. Roll out the chilled dough and carefully press it into the pan, trimming the excess. Prick the bottom of the crust all over with a fork.
- Blind Bake: Line the crust with parchment paper and fill with baking weights (or dried rice/beans). Bake for 15 minutes. Remove the weights and paper, and bake for another 5-10 minutes until the crust is dry and lightly golden. Set the baked crust aside to cool completely while you make the filling.
The Creamy Milk Filling (Custard)
- In a medium saucepan, combine the 2 1/4 cup milk, 2 Tbsp butter, and 1 Cinnamon stick. Heat over medium heat, stirring occasionally, until the mixture is just about to boil (you will see bubbles forming at the edges). Remove from the heat and set aside for about 5 minutes to infuse, then remove and discard the cinnamon stick.2 1/4 cup milk, 2 tbsp butter, 1 Cinnamon stick
- Make the Thickening Base: In a separate bowl, whisk together the 1/2 cup sugar, 2 Tbsp flour, and 2 Tbsp cornstarch. Add the 2 eggs and whisk until completely smooth and creamy.2 tbsp flour, 2 tbsp cornstarch, 1/2 cup sugar, 2 eggs
- Temper the Eggs: Slowly pour about 1/2 cup of the warm milk into the egg mixture while whisking constantly. This is called "tempering" and prevents the eggs from scrambling.
- Thicken the Custard: Pour the tempered egg mixture back into the saucepan with the rest of the milk. Return the pan to the stovetop over medium-low heat. Whisk continuously and vigorously for about 3-5 minutes. The mixture will begin to bubble and thicken significantly into a smooth, pourable custard. Remove the custard from the heat and stir in the 1/2 Tbsp vanilla extract.½ tbsp vanilla extract
- Pour the warm custard immediately into the prepared and cooled pastry crust.
Chill and Serve
- Allow the tart to cool at room temperature for about 30 minutes to an hour., Transfer the tart to the refrigerator and chill for a minimum of 4 hours, but ideally overnight, until the custard is completely set and firm. Just before serving, generously dust the top of the Melktert with cinnamon for garnish. Serve cold.cinnamon for garnish
Notes
- The Filling is Delicate: The high milk content means the custard is traditionally softer than a firm, gelatin-set tart. It should be wobbly when you move the cooled tart.
- Preventing a Skin: To prevent a 'skin' from forming on the surface of the custard as it cools, you can gently press a piece of plastic wrap directly onto the surface of the hot filling before chilling.
- No-Bake Crust: For a quick alternative, use a crushed biscuit (cookie) crust instead of the traditional shortcrust pastry. Do not bake the custard with this crust; simply pour the hot filling into the chilled biscuit base.
Nutrition
Calories: 410kcal
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