Milk Tart, or as it is traditionally called in South Africa, Melktert (in Afrikaans), is a typical dessert and most, if not all South Africans know this sweet, custard dessert.
Melktert (/ˈmɛlktɛrt/, Afrikaans for milk tart) is a South African dessert consisting of a sweet pastry crust containing a custard filling made from milk, flour, sugar and eggs. The ratio of milk to eggs is higher than in a traditional Portuguese custard tart or Chinese egg tart, resulting in a lighter texture and a stronger milk flavour. The dessert originated among settlers at the Dutch Cape Colony in the 17th century, and is believed to have developed from the Dutch mattentaart, a cheesecake-like dessert. Some recipes require that the custard be baked in the crust, while others call for the custard to be prepared in advance, and then placed in the crust before serving. Cinnamon is often sprinkled over its surface, and the milk used for the custard may also be infused with a cinnamon stick before preparation. Melktert may either be served chilled or at room temperature. – Information from WIKIPEDIA
- For the Pastry:
- 28g (2 tablespoons) Butter, cold
- 2 Tablespoons White Sugar
- 1 Egg
- 3/4 cup Self-Raising Flour
- Pinch of Salt
- For the Filling:
- 2 cups Milk
- 2 Eggs (separated)
- ½ cup White Sugar
- ¼ cup Cake Flour
- ¼ cup Corn Flour (Maïzena)
- Pinch of Salt
- 28g (2 tablespoons) Butter
- 5ml (1 teaspoon) Vanilla Extract
- Ground Cinnamon
HOW TO MAKE MILK TART (MELKTERT)
Preheat your oven to 180°C/355°F and grease a 24cm tart dish with some non-stick spray or butter.
How to make the pastry: Using either a food processor or an electric mixer, add all the ingredients for the pastry and mix until it forms a crumb texture. Transfer the dough mixture to the tart dish and press it in to cover the surface. Place it in the fridge to chill while preparing the filling.
How to make the filling: Heat the milk in a pot (don’t boil it). In a mixing bowl, beat/whisk the yolks and sugar until light and creamy and then add the flours and salt.
This mixture will be thick, but add a few tablespoons of the heated milk to it and mix together. Pour this mixture back into the heated milk and bring to the boil. Whisk constantly until the mixture thickens. Once the mixture has thickened, remove it from the heat and whisk in the butter and vanilla extract.
In a clean bowl, add the egg whites and using a whisk or electric beater, whisk the egg whites to soft peaks. Fold them gently into the custard mixture and pour this mixture into your prepared tart dish.
Generously sprinkle the top with the ground cinnamon and bake for 30 minutes. Remove from the oven once baked and allow to cool outside (not in the fridge). Once completely cooled, you can place it in the fridge.