Melktert (Milk Tart)

Name: Melktert (Milk Tart)
Yield: 10
Cuisine: South Africa
Ingredients: Flour (for pastry) — 250 g (2 cups); Butter, cold and cubed (for pastry) — 125 g (9 tbsp); Sugar (for pastry) — 2 tbsp; Egg yolk (for pastry) — 1; Cold water (for pastry) — 2-3 tbsp; Milk (for filling) — 1 L (4 1/4 cups); Cinnamon stick — 1; Sugar (for filling) — 150 g (3/4 cup); Cornflour — 45 g (6 tbsp); Flour — 2 tbsp; Large eggs (for filling) — 3; Butter (for filling) — 30 g (2 tbsp); Vanilla extract — 1 tsp; Ground cinnamon (for dusting) — 1 tsp

The Quirky Foodster Team

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Servings

Ingredients

Flour (for pastry) — 250 g (2 cups)
Butter, cold and cubed (for pastry) — 125 g (9 tbsp)
Sugar (for pastry) — 2 tbsp
Egg yolk (for pastry) — 1
Cold water (for pastry) — 2-3 tbsp
Milk (for filling) — 1 L (4 1/4 cups)
Cinnamon stick — 1
Sugar (for filling) — 150 g (3/4 cup)
Cornflour — 45 g (6 tbsp)
Flour — 2 tbsp
Large eggs (for filling) — 3
Butter (for filling) — 30 g (2 tbsp)
Vanilla extract — 1 tsp
Ground cinnamon (for dusting) — 1 tsp

Method

For the pastry, rub the cold butter into the flour and sugar until it resembles breadcrumbs, then bind with the egg yolk and just enough cold water to form a dough. Wrap and chill for 20 minutes.
Roll out the pastry and line a 23 cm tart tin, prick the base, and blind bake at 180°C (350°F) for 15 minutes until lightly golden. Set aside.
For the filling, warm the milk with the cinnamon stick in a saucepan over medium heat until just below boiling, then remove the cinnamon stick.
In a bowl, whisk the sugar, cornflour and flour together, then whisk in the eggs until smooth.
Gradually whisk the hot milk into the egg mixture, then return everything to the saucepan.
The World Cookbook Project — South Africa — Full Recipes Page 40
Cook over medium-low heat, whisking constantly, until the custard thickens to a smooth, pourable consistency, about 5 minutes.
Remove from the heat, stir in the butter and vanilla, then pour the filling into the baked pastry case.
Smooth the top, dust generously with ground cinnamon, and chill for at least 3 hours, or until fully set, before slicing.

Introduction: Melktert, meaning 'milk tart', traces back to Cape Dutch cooking of the 17th century, blending Dutch custard tart traditions with local ingredients.

Cultural Background: Melktert, meaning 'milk tart', traces back to Cape Dutch cooking of the 17th century, blending Dutch custard tart traditions with local ingredients. It is one of South Africa's most cherished desserts, traditionally dusted with cinnamon on top and served at church gatherings, birthdays and family lunches, with National Melktert Day celebrated every February in South Africa.

Tips: Whisk constantly while the custard thickens to prevent lumps or scrambled eggs forming. Chilling for a full 3 hours (or overnight) gives the cleanest slices.

Variations: A crustless version, poured straight into a greased dish and baked, is a common shortcut variation. Some cooks use a sweet biscuit base instead of shortcrust pastry. Not naturally vegan due to milk, eggs and butter; a plant-based version can be made using plant milk, cornflour-thickened custard without eggs, and vegan butter, though this departs from the traditional recipe.

Storage: Refrigerate covered for up to 4 days.

Reheating: Serve chilled or at room temperature; this tart is not intended to be reheated.

Nutrition: Approx. 260 kcal, 6 g protein, 30 g carbohydrate, 12 g fat per serving.

FAQs:

Q: Why is my filling lumpy?

A: This usually happens if the hot milk is added too quickly to the eggs; add it very gradually while whisking constantly to temper the eggs.

Q: Can melktert be frozen?

A: Freezing is not recommended as the custard filling can separate and become watery on thawing.