Melktert (South African Milk Tart)
In short: A crisp pastry case filled with a light cinnamon milk custard and baked until just set, a South African tea-time classic. It takes about 1 h 40 min in total and makes 8 servings.
- Prep
- 40 min
- Cook
- 1 h
- Resting
- 30 min
- Total
- 1 h 40 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 395 kcal
Melktert is a South African classic: a crisp pastry case filled with a light, cinnamon-scented milk custard. It appears at church fairs, tea tables and family gatherings, and almost every household has its own version. The custard is thickened on the stove, lightened with whisked egg whites and baked briefly so it sets with a slight wobble. A dusting of cinnamon on top is not optional.
Instructions
- Rub the butter into the flour, sugar and salt until it looks like breadcrumbs. Mix in the egg and just enough cold water to bring the dough together. Pat into a disc, wrap and chill for 30 minutes.
- Heat the oven to 180°C (350°F). Roll the dough out and fit it into a 23 cm (9 inch) tart tin about 3 cm (1 1/4 inches) deep. Prick the base, line with parchment and baking beans, and bake for 15 minutes.
- Remove the beans and parchment and bake for 5 minutes more, until pale golden. Leave the oven on.
- Heat 600 ml (2 1/2 cups) of the milk with the cinnamon stick until steaming, not boiling. Remove from the heat and steep for 10 minutes.
- Whisk the remaining 150 ml (2/3 cup) cold milk with the cornstarch, flour, sugar and egg yolks until smooth. Remove the cinnamon stick, then slowly whisk in the hot milk.
- Return the mixture to the pan and cook over medium heat, whisking constantly, for 4 to 5 minutes until thick like pudding. Off the heat, stir in the butter, vanilla and salt.
- Beat the egg whites to soft peaks and fold them gently into the warm custard. Pour into the pastry case and dust well with cinnamon.
- Bake for 20 to 25 minutes, until set at the edges with a slight wobble in the center. Cool completely, about 2 hours, before slicing.
Tips
- The filling puffs in the oven and settles as it cools. That is normal. Overbaking makes the custard rubbery, so pull the tart out while the center still wobbles.
- Short on time? Use a ready-made sweet pastry shell, or press crushed butter biscuits mixed with melted butter into the tin.
Questions and answers
Should melktert be served warm or cold?
Both are traditional. Warm from the oven it is soft and delicate, while chilled it slices cleanly and the cinnamon tastes stronger.
Why did my milk tart crack or weep?
An oven that is too hot or too long a bake splits the custard. Bake until the center still wobbles slightly and cool the tart slowly at room temperature.
Can I make melktert without baking the filling?
Yes. Pour the thickened custard into the baked shell and chill for 3 to 4 hours. It will be denser and creamier than the baked version.
How long does it take to make Melktert (South African Milk Tart)?
About 1 h 40 min in total: 40 min of preparation and 1 h of cooking.
How many calories are in Melktert (South African Milk Tart)?
About 395 kcal per serving, with 9 g of protein, 47 g of carbohydrates and 19 g of fat. These values are estimates.
Nutrition per serving
| Calories | 395 kcal |
|---|---|
| Protein | 9 g |
| Carbohydrates | 47 g |
| Fat | 19 g |
| Fiber | 1 g |
| Sugar | 24 g |
| Sodium | 190 mg |
Estimated values, calculated from the ingredients.
