Milk Tart recipe - South African Melktert
If there is a dessert I had in South Africa that I really enjoyed, this is one of them.
One day I was feeling adventurous and decided to give this dessert a go in making it myself from scratch.
So here is the recipe, that was tasted by 3 South Africans and all of them approved of it.
This recipe makes 2 tarts of 26 cm.
Ingredients for pastry:
2 cups flour
1/2 cup sugar
2 tsp baking powder
Pinch of salt
Ingredients for filling:
4 1/2 cups milk
2 cinnamon sticks
2 1/2 tbsp cornflour
1 cup sugar
Pinch of salt
2 1/2 tbsp flour
1 tsp vanilla essence
1 tbsp butter
Preparation of pastry:
Cream the butter with the sugar together, then add the egg. Beat it.
Add the rest of the ingredients and mix it through - you will get a stiff dough.
Cut the dough in 2 balls.
Press one ball into 1 cake tin, and the other on the other cake tin. Press it enough to cover all the bottom of the tin and go up the sides more or less 4 cm.
Poke holes on it with a fork.
Put wax paper on top of the dough to cover it, then place dry beans or pastry weight over the paper to push the the pastry down.
Bake in the oven for 15 minutes at 180 degrees Celsius or 356 degrees Fahrenheit.
Remove the weight and paper and let it bake for another 5 minutes or until light golden brown.
Preparation for the filling:
In a bowl beat the egg whites to stiff peaks.
In another bowl add the egg yolk, sugar, flour, cornflour and salt, mix it.
Put the milk in a saucepan with the cinnamon sticks and bring it to a gentle boil.
Add the egg whites to the flour mixture, and mix until just blended - remember to do this slowly so you don't deflate the egg whites.
Take the cinnamon sticks out of the milk.
Slowly pour the boiling milk into the flour mixture, stirring constantly - not letting the eggs curdle.
Return to the stove with the mixture and let it cook for 10-12 minutes on medium heat, always stirring until it thickens. Switch stove off.
Add the butter and vanilla, mix it through,
Pour it into the pastry shell, and allow it to cool in the fridge.
Tip: cover your tart when putting it in the fridge so it won't split.
Decorate the tart with cinnamon powder on top.
Serve and enjoy!
Have you ever had this dessert before?
Leave me a comment letting me know.