Another typical South African dessert, Melktert is “Milktart” in Afrikaans. A good old favourite custard-based tart to bring along to any occasion, especially during tea time with friends or family.
The tart base is sweet and the milk and eggs have a sweeter than usual taste than other custard base recipes. The crust is baked blind (baked in the oven before the custard is added) and can be made with any traditional Puff pastry recipe (Skilferkorsdeeg).
Nothing says “milktart” quite like the sprinkled cinnamon before and after baking the tart. I made mine in a tin plate, very old-fashioned and traditional…
MelktertPreparation and resting time: 1 hourCooking time: 20 minutesMakes: 1 standard size tart panIngredients:Crust:
250 g Unsalted cold Butter
250 g Cake Flour
125 ml Cold water
10 ml Lemon Juice
1 Cinnamon Stick
5ml Vanilla Essence
30g (40ml) butter/ margarine
15ml Corn flour
25ml Cake Flour
Dry Cinnamon for sprinkling
Method for the crust:
Cut the butter into small cubes
Sift the flour and add the butter. Mix together by using your hands until crumbly.
Add the ice-cold water and lemon juice.
Combine everything together until stiffer dough (Butter should still be in bigger pieces and will be worked through in phases as stated below).
Cover with cling wrap and let it rest in the fridge for 30 minutes.
Take the dough out of the fridge and roll the dough out onto a flour-covered surface.
Fold the dough from the back to the front and from the one side to the other side to form a square.
Roll it out again for the second time, and fold for the second time as stated in step 7.
Cover with cling film and place it in the fridge.
Repeat the steps 7-9 until all the butter is worked through. Place the dough in the fridge after the dough is rolled out for the second time. It’s important that the dough should stay cold.
Roll out the dough 7 mm and cover the base of the pan, keep the dough 1cm bigger than the rim of the pan so that the dough can still shrink when baked.
Prick the base of the crust with a fork and bake for 10 minutes at 180°C.
Method for the filling:
Pre-heat the oven to 220°C.
Heat the milk, cinnamon stick, butter and vanilla on the stove until it comes to a boil.
Combine the Sugar, corn flour, cake flour and salt together in a bowl.
Pour the milk mixture onto the flour mixture a little bit at a time, so that no lumps form. Mix it through thoroughly.
Put the milk-flour mixture back onto the stovetop and stir for about 5 minutes while the mixture thickens.
Remove from the stove; allow it to cool slightly before adding the eggs one by one. Mix well.
Pour the mixture into the pre-baked tart base, sprinkle with cinnamon and bake in the oven at 220°C for about 10 minutes. Lower the temperature to 180°C and bake for a further 10 minutes.