South African Melktert
Indulge in the creamy, cinnamon-scented delight of South African Melktert, a beloved traditional milk tart that marries a buttery pastry crust with a luxuriously smooth custard filling. This classic dessert is made with full cream milk, eggs, and a hint of vanilla, thickened to perfection and infused with the warm, comforting aroma of ground cinnamon. The crust is blind-baked for a light, golden finish, while the silky filling is cooked to velvety smoothness before being poured in and chilled. Serve it with a dusting of cinnamon for a sweet, aromatic finish that’s perfect for any occasion. Whether enjoyed as an afternoon treat or a show-stopping dessert, this easy-to-make Melktert is sure to impress with its delicate texture and rich flavor. Perfect for fans of custard tarts and global desserts!
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Recipe Information
Ingredients
- 190 grams All-purpose flour
- 1 pinch Salt
- 125 grams Butter (cold, diced)
- 1 tablespoon Water (cold)
- 750 milliliters Full cream milk
- 1 teaspoon Ground cinnamon
- 3 items Large eggs
- 150 grams Granulated sugar
- 40 grams Cornstarch (cornflour)
- 20 grams Cake flour
- 1 teaspoon Vanilla extract
- 15 grams Butter (melted)
- 1 teaspoon Ground cinnamon (for garnish)
Instructions
Preheat your oven to 180°C (350°F). Grease a 23 cm (9 inch) tart tin with butter and set aside.
In a mixing bowl, sift the all-purpose flour and salt together. Add the cold, diced butter and use your fingers or a pastry cutter to rub the butter into the flour until the mixture resembles breadcrumbs.
Add the cold water, a little at a time, and knead gently until the pastry forms a dough ball. Wrap the dough in plastic wrap and refrigerate for 15 minutes.
Roll out the chilled dough on a floured surface until it is about 3 mm thick. Carefully line the tart tin with the pastry, trimming the edges. Prick the base with a fork. Line the pastry with parchment paper and fill with baking weights or dried beans.
Blind bake the crust in the preheated oven for 15 minutes, then remove the weights and parchment paper. Bake for another 5 minutes until lightly golden. Remove from the oven and set aside to cool.
In a medium saucepan, heat the milk and cinnamon over medium heat until it just begins to simmer. Remove from the heat and set aside to cool slightly.
In a separate mixing bowl, whisk together the eggs and sugar until pale and creamy. Add the cornstarch and cake flour, whisking until smooth.
Slowly pour the warm milk mixture into the egg mixture, whisking constantly to prevent curdling. Return the mixture to the saucepan and cook over low heat, stirring continuously, until the custard thickens. This will take about 5-7 minutes.
Once thickened, remove the custard from the heat and stir in the vanilla extract and melted butter.
Pour the custard into the baked tart shell, smoothing out the top. Let the tart cool to room temperature, then refrigerate for at least 2 hours to set.
Before serving, dust the top of the tart with ground cinnamon for garnish. Slice and enjoy!
Nutrition Facts
Calories |
409 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.7 g | 25% | |
| Saturated Fat | 11.7 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 96 mg | 4% | |
| Total Carbohydrate | 49.7 g | 18% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 23.8 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 133 mg | 10% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 184 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
