Traditional Melktert
Indulge in the sweet, creamy decadence of **Traditional Melktert**, a beloved South African dessert that boasts a buttery, flaky crust and a velvety cinnamon-kissed custard filling. This classic milk tart recipe captures the essence of comfort and tradition, with its silky filling made from wholesome ingredients like whole milk, eggs, and a hint of vanilla. The crust, delicately homemade, adds a delightful crunch that perfectly complements the smooth custard. Finished with a sprinkle of aromatic ground cinnamon, this dessert is the perfect balance of simplicity and sophistication. Whether served at festive gatherings or enjoyed as a cozy treat, Traditional Melktert is sure to delight everyone at the table. Perfect for baking enthusiasts, it’s an irresistible way to explore rich South African culinary heritage!
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Recipe Information
Ingredients
- 250 g all-purpose flour
- 125 g unsalted butter
- 50 g white granulated sugar
- 1 large egg, beaten
- 1 pinch salt
- 1 l whole milk
- 200 g white granulated sugar (for filling)
- 60 g cornstarch
- 30 g all-purpose flour (for filling)
- 4 large eggs, separated
- 25 g unsalted butter (for filling)
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
Instructions
Preheat your oven to 180°C (350°F).
To make the crust, sift the all-purpose flour and salt into a mixing bowl. Add the butter and rub it into the flour using your fingertips until the mixture resembles fine breadcrumbs.
Stir in the sugar, then add the beaten egg and mix to form a soft dough. Wrap the dough in plastic wrap and refrigerate for 15-20 minutes.
Roll out the chilled dough on a lightly floured surface and press it into a 9-inch tart pan, ensuring even coverage. Prick the base with a fork and bake the crust blind for 15 minutes. Remove from oven and set aside to cool.
For the filling, heat the milk in a medium saucepan over medium heat until just below boiling. Remove from heat.
In a mixing bowl, whisk the sugar, cornstarch, and flour together. Add the egg yolks and mix until it forms a smooth paste.
Gradually add a little of the warm milk to the egg mixture, whisking constantly to temper the eggs. Then pour the egg mixture into the saucepan with the rest of the milk, stirring continuously.
Return the saucepan to the stove on medium-low heat. Cook while stirring until the mixture thickens to a custard-like consistency. Remove from heat and stir in the butter and vanilla extract.
In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the custard mixture.
Pour the custard filling into the prepared crust, smoothing the top with a spatula.
Bake the melktert for 25-30 minutes, or until the filling is set and lightly golden.
Allow the tart to cool completely at room temperature, then sprinkle ground cinnamon over the top before serving.
Nutrition Facts
Calories |
4098 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.6 g | 216% | |
| Saturated Fat | 96.5 g | 482% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 640 mg | 213% | |
| Sodium | 854 mg | 37% | |
| Total Carbohydrate | 570.6 g | 207% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 301.6 g | ||
| Protein | 84.4 g | 169% | |
| Vitamin D | 12.7 mcg | 63% | |
| Calcium | 1405 mg | 108% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2185 mg | 46% | |
*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.
