Spiced Melktert Dutch Milk Tart
Indulge your senses with this Spiced Melktert Dutch Milk Tart—a timeless South African dessert reimagined with aromatic spices that elevate its creamy custard filling. This recipe features a buttery, flaky crust paired with a luscious milk-based custard infused with warm cinnamon, earthy cardamom, and a hint of nutmeg, delivering a delightful fusion of flavors. Topped with a sprinkle of cinnamon for a fragrant finish, this tart is oven-baked to achieve a perfectly set filling with a golden hue. Whether served at room temperature or chilled, this tart makes for an irresistible treat that's perfect for gatherings or as a comforting dessert. Easy to prepare with basic pantry ingredients, it’s a must-try for fans of spiced desserts and classic milk tarts alike!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams all-purpose flour
- 100 grams unsalted butter
- 50 grams granulated sugar (for crust)
- 1 large egg yolk
- 1 tablespoon cold water
- 750 milliliters milk
- 1 cinnamon stick
- 0.5 teaspoon ground cardamom
- 0.5 teaspoon ground nutmeg
- 100 grams granulated sugar (for filling)
- 50 grams cornstarch
- 30 grams all-purpose flour (for filling)
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 teaspoon ground cinnamon (for garnish)
Instructions
Preheat your oven to 180°C (350°F). Grease a tart tin (22–24 cm) and set it aside.
To make the crust, mix the flour and sugar in a medium bowl. Rub the butter into the flour mixture using your fingertips until it resembles breadcrumbs.
Add the egg yolk and cold water to the mixture, kneading lightly to form a dough. Do not overwork. Wrap in cling film and refrigerate for 15 minutes.
Roll out the dough on a floured surface to fit the tart tin. Press it gently into the tin and trim the edges. Prick the base with a fork.
Blind bake the crust by covering it with parchment paper and filling it with baking weights or dried beans. Bake for 15 minutes, then remove the weights and parchment. Bake for another 5 minutes. Set aside to cool.
To prepare the filling, heat the milk with the cinnamon stick, ground cardamom, and nutmeg in a saucepan over medium heat until it just begins to simmer. Remove from heat and let the spices steep for 10 minutes. Discard the cinnamon stick.
In a bowl, combine the sugar, cornstarch, and flour. Beat in the eggs until smooth.
Gradually pour the warm spiced milk into the egg mixture, whisking constantly.
Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until it thickens into a custard. This may take about 5–10 minutes. Be careful not to let it boil.
Remove the custard from the heat and stir in the vanilla extract.
Pour the custard into the pre-baked tart shell, spreading it evenly.
Sprinkle the top with ground cinnamon for garnish.
Bake in the preheated oven for 20–25 minutes, or until the filling is set and lightly golden.
Allow the tart to cool completely before serving. It can be served at room temperature or chilled for a firmer texture.
Nutrition Facts
Calories |
2970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.1 g | 153% | |
| Saturated Fat | 64.8 g | 324% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 848 mg | 282% | |
| Sodium | 477 mg | 21% | |
| Total Carbohydrate | 414.9 g | 151% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 189.9 g | ||
| Protein | 65.9 g | 132% | |
| Vitamin D | 11.0 mcg | 55% | |
| Calcium | 1145 mg | 88% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 1670 mg | 36% | |
*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.
