African Recipes

South African Melktert(Milk Tart)

South African Melktert(Milk Tart)

Creamy and sweet, melktert is a South African dessert consisting of a pastry crust filled with a combination of sugar, flour, eggs, and milk.

The name melktert means milk tart. The dish can be served either hot or cold, and it is recommended to sprinkle it with powdered cinnamon or cinnamon sugar on top.

 

 

RECIPE INGREDIENTS

Sucre Patee (Pastry Crust):

1 1/2 cups all-purpose flour

1/3 cup confectioner’s sugar powdered sugar

1/4 teaspoon salt

9 Tablespoons unsalted butter(cold or frozen) , cut into small pieces

1 large egg yolk

 

Milk filling:

2 1/4 cups milk

2 tablespoon butter

2 tablespoons flour

3-4 tablespoons cornstarch

1/2 cup sugar

2 Large eggs

2 teaspoons vanilla extract

1/2 teaspoon almond extract (optional)

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg (optional)

 

 

DIRECTIONS ON SOUTH AFRICAN MELKTERT(MILK TART)

Pastry Crust:

Butter or spray a 9-inch pie pan with a removable bottom. Set aside

Place flour, salt and sugar in a food processor pulse for a couple of times to mix ingredients.

Throw in butter and pulse until rough dough forms.

Then add egg yolk. Pulse until the dough barely comes.

Place dough on a work surface. Knead just enough to incorporate all the dough.

Do not overwork the dough; otherwise it’ll be too tough. When it’s ready, the dough will be barely moistened and come together into a ball.

Lightly press the dough on the prepare pie pan (Working from the center up until the bottom and sides are fully covered with pastry)

Place pie pan in the freezer and freeze for at least 30 minutes or more this helps prevent the dough from rising.

READ ALSO:   Tasty Seswaa Recipe

Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven

Bake crust for about 20 to 25 minutes or until the crust is dry and golden browned. Set aside

 

Milk Filling:

Place saucepan over medium heat, add butter, nutmeg and milk. Bring to a boil and remove from the heat.

In another bowl, mix together flour, cornstarch, sugar, vanilla and almond extract. Whisk in eggs until smooth. Gently whisk eggs into the saucepan making sure there are no lumps

Now return the pan back on the stove. Keep stirring constantly until in starts to bubble. Cook for about 5-6 minutes.

Remove from heat and pour mixture into the baked pastry shell Sprinkle with cinnamon. Chill until ready to be served.

 

 

ADDITIONAL RECIPE NOTES

Use store bought pastry pie if necessary.

You can make the crust ahead of time, bake and leave out until ready to be use.

A lot of recipes call for throwing in cinnamon stick so it infuses the milk mixture – if you have some handy by all means use it, if not just use cinnamon spice.

 

HERE ARE MORE SOUTH AFRICAN RECIPES

HOMEPAGE RECIPES

CHAKALAKA RECIPE

BILTONG RECIPE

MALVA PUDDING

BOEREWORS RECIPE

KOEKSISTERS RECIPE

 

MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv

South African Melktert(Milk Tart)

Serves: 1 Prep Time: Cooking Time:
Nutrition facts: 300 calories 5g fat
Rating: 5.0/5
( 1 voted )

Instructions

Pastry Crust:

 

Butter or spray a 9-inch pie pan with a removable bottom. Set aside

 

Place flour, salt and sugar in a food processor pulse for a couple of times to mix ingredients.

 

Throw in butter and pulse until rough dough forms.

 

Then add egg yolk. Pulse until the dough barely comes.

 

Place dough on a work surface. Knead just enough to incorporate all the dough.

 

Do not overwork the dough; otherwise it’ll be too tough. When it’s ready, the dough will be barely moistened and come together into a ball.

 

Lightly press the dough on the prepare pie pan (Working from the center up until the bottom and sides are fully covered with pastry)

 

Place pie pan in the freezer and freeze for at least 30 minutes or more this helps prevent the dough from rising.

 

Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven

 

Bake crust for about 20 to 25 minutes or until the crust is dry and golden browned. Set aside

 

 

 

 

Milk Filling:

 

Place saucepan over medium heat, add butter, nutmeg and milk. Bring to a boil and remove from the heat.

 

In another bowl, mix together flour, cornstarch, sugar, vanilla and almond extract. Whisk in eggs until smooth. Gently whisk eggs into the saucepan making sure there are no lumps

 

Now return the pan back on the stove. Keep stirring constantly until in starts to bubble. Cook for about 5-6 minutes.

READ ALSO:   How To Make Shakshuka

 

Remove from heat and pour mixture into the baked pastry shell Sprinkle with cinnamon. Chill until ready to be served.

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