Authentic South African Milk Tart
Ingredients
For The Short Crust Pastry
- 125 g butter softened
- 65 g sugar
- 1 medium egg
- 250 g plain flour/ all purpose flour
- 1 tsp baking powder
- a pinch of salt
For the custard filling
- 625 ml milk
- 1 cinnamon stick
- 1 medium egg
- 85 g sugar
- 30 g plain flour/ all purpose flour
- 30 g cornstarch (corn flour)
- 1 vanilla bean
- 2 tbsp butter
You'll also need
- 1 tsp ground cinnamon
- dried beans, rice, lentils or similar to weigh down the tart crust
Instructions
Prepare and Blind-Bake the Short Crust Pastry
- Cream Butter and Sugar: In a medium bowl, cream the 125 g softened butter and 65 g sugar until the mixture is pale and fluffy. Pro Tip: Softened butter is key here for a tender, cookie-like crust—unlike pie pastry, which uses cold butter.125 g butter softened, 65 g sugar
- Add Egg: Beat in the 1 medium egg until fully combined. Scrape down the sides of the bowl.1 medium egg
- Combine Dry Ingredients: Sift the 250 g plain flour, 1 tsp baking powder, and pinch of salt together in a separate bowl. Why Sift? Sifting prevents lumps and helps to distribute the baking powder evenly, ensuring a light crust.250 g plain flour/ all purpose flour, a pinch of salt, 1 tsp baking powder
- Form Dough: Add the dry mixture to the wet mixture and mix on low speed, or by hand, until the ingredients are just combined and a soft dough forms. DO NOT overmix, as this will develop the gluten and result in a tough crust.
- Chill the Dough: Form the dough into a disk, wrap it in parchment paper or plastic wrap, and chill in the refrigerator for at least 60 minutes. Why Chill? Chilling is essential to allow the gluten to relax and the butter to firm up, which prevents the pastry from shrinking excessively during baking.
- Roll and Line the Tin: On a lightly floured surface, roll the chilled dough into a circle large enough to line your flan dish/tart tin (approx. 23cm/9-inch). Gently transfer the dough to the tin, press it into the base and up the sides, and trim any excess. Prick the base all over with a fork (docking).
- Blind Bake: Preheat your oven to 180°C / 350°F. Line the pastry shell with parchment paper and fill it with your dried beans, rice, or baking weights. Bake for 15 minutes.
- Finish Crust: Carefully remove the parchment paper and weights. Return the crust to the oven for an additional 5-7 minutes, or until the base is light golden brown and set. This is your crisp shell! Remove and let it cool completely while you prepare the filling.
Cook the Custard Filling
- Infuse the Milk: Pour 625 ml of milk into a small pot or saucepan. Scrape the seeds from the vanilla bean and add both the seeds and the pod (or cinnamon stick) to the milk. Heat over medium heat, stirring occasionally, until it just comes to a simmer (small bubbles forming around the edge). Remove from the heat and set aside to infuse for at least 15 minutes.625 ml milk, 1 cinnamon stick, 1 vanilla bean
- Make the Slurry/Paste: In a separate medium bowl, whisk together the 1 medium egg, 85 g sugar, 30 g plain flour, and 30 g cornstarch until a smooth, thick paste (slurry) forms. Pro Tip: This combination of flour and cornstarch gives Melktert its signature melt-in-your-mouth texture.1 medium egg, 85 g sugar, 30 g plain flour/ all purpose flour, 30 g cornstarch (corn flour)
- Temper the Egg Mixture: Remove the vanilla pod and cinnamon stick from the milk. Slowly ladle about 1 cup of the warm milk into the egg/sugar/flour paste, whisking constantly. Why Temper? This slowly raises the temperature of the egg, preventing it from scrambling when it hits the hot milk.
- Thicken the Custard: Pour the tempered egg mixture back into the remaining warm milk in the saucepan. Return the pot to medium-low heat. Whisk continuously and gently for 5-8 minutes. The mixture will go from liquid to a thick, velvety custard that coats the back of a spoon. Visual Cue: The custard should bubble and steam slightly, and you should feel the whisk drag through the thickening mixture.
- Finish the Custard: Remove the pot from the heat. Stir in the 2 tbsp butter until melted and fully incorporated, which adds a beautiful silkiness. If using vanilla extract instead of a bean, stir it in now.1 vanilla bean , 2 tbsp butter
- Assemble and Chill: Pour the warm custard immediately into the fully cooled, blind-baked pastry shell. Use the back of a spoon or a spatula to smooth the top. Allow the tart to cool completely at room temperature for about 1 hour before covering (lightly with plastic wrap, trying not to touch the surface) and refrigerating for at least 4-6 hours, or preferably overnight. Why Chill Thoroughly? The filling must be fully chilled and set to achieve the traditional wobbly but stable consistency.
Serve
- Dust and Serve: Just before serving, sprinkle the top of the chilled Melktert generously with 1 tsp ground cinnamon.1 tsp ground cinnamon
- Slice: Use a sharp, thin knife dipped in hot water to cut clean slices. Serve cool.
Notes
Storage Instructions: Melktert must be stored in the refrigerator due to its dairy and egg content. It will keep well for 3-4 days. Store it in an airtight container or lightly cover the tart tin with plastic wrap.
Make-Ahead Tips:
- Pastry: The pastry dough can be made up to 2 days in advance and kept in the refrigerator, or frozen for up to 3 months. The blind-baked crust can be made a day in advance and stored at room temperature in an airtight container.
- Custard: The entire tart is best assembled and chilled overnight. The flavour deepens and the texture sets perfectly after a full night in the fridge.
- Overworking the Pastry: This will make your crust tough and chewy instead of crisp and tender. Mix until just combined.
- Skipping the Blind Bake: If you don't blind-bake, the crust will be soggy from the wet filling.
- Not Tempering the Eggs: If you pour the egg mixture directly into the boiling milk, the egg will curdle and create lumps. Always temper by gradually adding some hot milk first.
- Not Cooking the Custard Long Enough: The custard must be brought to a rolling thickness on the stove. If it's too thin when poured into the crust, it will not set properly, even after chilling. It should be thick enough to hold its shape on the back of a spoon.
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