South African Milk Tart, or Melktert, is a classic dessert that holds a special place in the hearts of many. With its creamy custard filling infused with a hint of cinnamon and set in a buttery crust, this dessert is perfect for any occasion. Light, sweet, and incredibly comforting, it’s no wonder this milk tart is a beloved treat in South African homes.
Ingredients:
For the Crust:
1 1/4 cups all-purpose flour
1/4 cup sugar
1/2 cup unsalted butter, chilled and cubed
1 large egg yolk
2 tablespoons cold water
For the Filling:
4 cups whole milk
1 cinnamon stick
2 tablespoons cornstarch
1/2 cup sugar
2 tablespoons all-purpose flour
2 large eggs
1 teaspoon vanilla extract
Ground cinnamon, for dusting
Directions:
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch tart pan to prepare for the crust.
Prepare the Crust: In a large mixing bowl, combine the flour and sugar. Cut in the chilled butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add the egg yolk and cold water, mixing until the dough just comes together. Press the dough into the tart pan, ensuring an even layer across the bottom and up the sides.
Bake the Crust: Bake the crust for 15 minutes or until lightly golden. Remove from the oven and set aside to cool.
Make the Filling: Heat the milk and cinnamon stick in a saucepan over medium heat until it just starts to simmer. Remove from heat and discard the cinnamon stick. In a separate bowl, whisk together the sugar, cornstarch, flour, eggs, and vanilla extract until smooth. Gradually add the warm milk to the egg mixture, whisking constantly to prevent curdling.
Cook the Custard: Return the mixture to the saucepan and cook over medium heat, stirring continuously, until it thickens and coats the back of a spoon, about 10 minutes.
Assemble the Tart: Pour the custard into the pre-baked crust and smooth the top. Let the tart cool to room temperature. Once cooled, dust the top generously with ground cinnamon. Refrigerate for at least 2 hours before serving.
Serving Tips:
Best Served Chilled: South African Milk Tart is best enjoyed chilled, as this allows the custard to fully set and the flavors to meld together. Serve it directly from the refrigerator for a refreshing treat.
Add a Dusting of Cinnamon: Before serving, you can add an extra dusting of ground cinnamon for a beautiful presentation and an added burst of flavor.
Pairing Suggestions: Milk Tart pairs wonderfully with a cup of tea or coffee. For a more indulgent experience, serve it with a dollop of whipped cream or a scoop of vanilla ice cream on the side.
Slice with Care: To achieve clean slices, use a sharp knife and wipe it with a warm, damp cloth between cuts.
Storage Tips:
Refrigeration: Store the milk tart in an airtight container or cover it with plastic wrap in the tart pan. It will keep well in the refrigerator for up to 3-4 days.
Avoid Freezing: While the crust can be frozen separately, the custard filling does not freeze well, as it may become watery and lose its smooth texture. It’s best to enjoy the tart fresh.
Make-Ahead Option: You can prepare the crust and cook the custard filling a day in advance. Store them separately (with the custard covered tightly) in the refrigerator, and assemble the tart on the day you plan to serve it.
Reheating: If you prefer to serve the tart slightly warm, you can gently warm individual slices in the microwave for about 10-15 seconds. However, keep in mind that milk tart is traditionally served cold or at room temperature.
Related Recipes:
FAQs:
Can I make the crust for Milk Tart ahead of time?
Yes, you can prepare the crust ahead of time. Simply bake the crust, allow it to cool completely, and store it in an airtight container at room temperature for up to 2 days. You can also refrigerate the unbaked dough for up to 3 days or freeze it for up to a month before baking.
Can I use a store-bought crust for this recipe?
Absolutely! If you’re short on time or prefer convenience, a store-bought crust can be used. Just ensure it’s a 9-inch tart or pie crust, and follow the baking instructions on the package before adding the custard filling.
How do I prevent the custard filling from curdling?
To prevent curdling, it’s important to gradually add the warm milk to the egg mixture while whisking constantly. This process tempers the eggs and ensures a smooth, creamy custard. Also, cook the custard over medium heat and stir continuously to avoid any lumps.
Can I make a Milk Tart without eggs?
Yes, you can make an eggless version of Milk Tart by substituting the eggs with 1/4 cup of cornstarch or custard powder. This will help thicken the filling while maintaining the tart’s creamy texture. However, the flavor and texture may differ slightly from the traditional recipe.
Conclusion:
This South African Milk Tart is a delightful dessert that’s sure to become a favorite in your home. With its creamy, cinnamon-infused custard and buttery crust, it’s a perfect treat for any occasion. Whether you’re sharing it with family or serving it at a gathering, this milk tart is sure to impress. Enjoy the authentic taste of South Africa with this simple and comforting recipe.
📖 Recipe:
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South African Milk Tart (Melktert)
- Total Time: 45 minutes (plus 2 hours chilling time)
- Yield: 8 servings
- Diet: Vegetarian
Description
Experience the rich, creamy delight of South African Milk Tart (Melktert)—a classic dessert with a smooth custard filling and a buttery crust. Infused with a hint of cinnamon, this traditional South African treat is perfect for any occasion. Whether you’re making it for a family gathering or just to satisfy your sweet tooth, this milk tart is light, comforting, and incredibly easy to prepare.
Ingredients
For the Crust:
1 1/4 cups all-purpose flour
1/4 cup sugar
1/2 cup unsalted butter, chilled and cubed
1 large egg yolk
2 tablespoons cold water
For the Filling:
4 cups whole milk
1 cinnamon stick
1/2 cup sugar
2 tablespoons cornstarch
2 tablespoons all-purpose flour
2 large eggs
1 teaspoon vanilla extract
Ground cinnamon, for dusting
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch tart pan.
- In a large bowl, combine flour and sugar for the crust. Cut in chilled butter until the mixture resembles coarse crumbs.
- Add egg yolk and cold water, mixing until the dough just comes together. Press the dough into the tart pan, ensuring an even layer across the bottom and up the sides.
- Bake the crust for 15 minutes or until lightly golden. Remove from the oven and set aside to cool.
- For the filling, heat milk and a cinnamon stick in a saucepan over medium heat until it just starts to simmer. Remove from heat and discard the cinnamon stick.
- In a separate bowl, whisk together sugar, cornstarch, flour, eggs, and vanilla extract until smooth.
- Gradually add the warm milk to the egg mixture, whisking constantly to prevent curdling.
- Return the mixture to the saucepan and cook over medium heat, stirring continuously, until it thickens, about 10 minutes.
- Pour the custard into the pre-baked crust and smooth the top. Let the tart cool to room temperature.
- Once cooled, dust the top generously with ground cinnamon. Refrigerate for at least 2 hours before serving.
Notes
For a richer flavor, use a combination of whole milk and heavy cream.
Ensure the tart is completely cooled before serving to allow the custard to fully set.
The tart can be stored in the refrigerator for up to 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: South African
Nutrition
- Serving Size: 8 servings
- Calories: 250 kcal
