Classic melktert: a South African milk tart recipe
Melktert is the dessert that appears at tea tables, church f锚tes and family birthdays across South Africa. Its custard is soft, lightly sweet and finished with a dusting of cinnamon.
- Makes: one 23 cm tart
- Time: about 1 hour plus cooling
- Oven: 180掳C for the pastry
- Serve: chilled or at room temperature
Ingredients
- Pastry: 250 g cake flour
- 125 g cold butter, cubed
- 60 g sugar
- 1 egg
- a pinch of salt
- 1 to 2 tbsp cold water
- Filling: 500 ml full-cream milk
- 30 g butter
- 60 g sugar
- 40 g cornflour
- 2 eggs
- 1 tsp vanilla
- a pinch of salt
- ground cinnamon for dusting
Method
Rub the butter into the flour, then mix in the sugar, salt and egg, adding water only until the dough just holds together. Chill for 30 minutes, press it into a greased 23 cm tin and bake blind at 180掳C for 15 to 20 minutes until pale gold.
Heat the milk with the butter until steaming. Whisk the sugar, cornflour and eggs, pour in a little hot milk to temper them, then return everything to the pot. Stir constantly over medium heat until thick, add the vanilla, and pour into the shell.
Finishing
Dust generously with cinnamon and let the tart cool completely, then chill for at least two hours so the filling sets neatly. Keep it refrigerated and eat within two days.
Always follow safe food handling and cook meat thoroughly. Check ingredients for allergens.
