South African Melktert Milk Tart
Experience the creamy indulgence of South African Melktert, a classic milk tart that combines a buttery, crumbly crust with a silky-smooth custard filling. Infused with delicate hints of cinnamon and vanilla, this traditional dessert is a testament to South Africa's rich culinary heritage. The tender crust is perfectly balanced by the luscious, lightly sweetened milk filling, which is gently thickened to perfection. A sprinkle of ground cinnamon on top adds a warm, aromatic finish that’s as inviting as it is flavorful. Ideal for dessert or teatime, this easy-to-make melktert is best served chilled for a refreshing, comforting treat that will leave everyone asking for seconds. Perfect for entertaining or a sumptuous family gathering, this tart is a must-try for lovers of international sweets!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 125 grams Salted butter
- 50 grams Granulated sugar
- 1 large Egg
- 750 milliliters Milk
- 1 stick Cinnamon stick
- 65 grams Cake flour (or substitute with all-purpose flour)
- 30 grams Cornstarch
- 100 grams Granulated sugar
- 2 large Eggs
- 5 milliliters Vanilla extract
- 1 teaspoon Ground cinnamon
Instructions
Preheat your oven to 180°C (350°F).
To prepare the crust, sift the flour into a bowl. Rub the butter into the flour with your fingers until the mixture resembles breadcrumbs. Add the sugar and mix well.
Beat the egg lightly and add it to the flour mixture. Mix until a soft dough forms. Press the dough evenly into the bottom and up the sides of a 23cm (9-inch) tart pan. Prick the base of the crust with a fork.
Place the crust into the oven and bake for 10-12 minutes, or until lightly golden. Remove from the oven and let it cool completely.
To prepare the filling, heat the milk and cinnamon stick in a saucepan over medium heat. Bring the milk to just below boiling point, stirring occasionally, then remove from heat. Discard the cinnamon stick.
In a mixing bowl, whisk together the cake flour, cornstarch, sugar, and eggs until smooth and free of lumps.
Gradually pour the warm milk into the egg mixture, whisking constantly to prevent curdling. Return the mixture to the saucepan and cook over low to medium heat, whisking continuously, until it thickens to a custard-like consistency. This should take 5-7 minutes. Remove from heat.
Stir in the vanilla extract and allow the filling to cool slightly, stirring occasionally to prevent a skin from forming.
Pour the filling into the prepared crust, smoothing the surface with a spatula. Let the tart cool to room temperature.
Sprinkle the ground cinnamon evenly over the top of the tart. Refrigerate for at least 2 hours, or until fully set.
Slice and serve chilled. Enjoy your South African Melktert!
Nutrition Facts
Calories |
441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.3 g | 23% | |
| Saturated Fat | 10.9 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 170 mg | 7% | |
| Total Carbohydrate | 58.5 g | 21% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 23.7 g | ||
| Protein | 9.9 g | 20% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 135 mg | 10% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 196 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.
