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