The Melktert is the famous South African milk tart, originally created by Dutch settlers at the Cape of Good Hope.
A sweet pastry crust containing a filling of milk-based custard, flour, sugar, and eggs.
The dessert originated among the settlers of the Dutch Cape Colony in the 17th century and is believed to have developed from the Dutch “mattentaart“, a cheesecake-like dessert with a milk curd filling.
Some recipes call for the custard to be baked in the crust, while others require it to be prepared in advance and then placed in the crust before serving.
Cinnamon is often sprinkled on its surface, and the milk used for the custard can also be infused with a cinnamon stick before preparation.
It can be served cold, at room temperature, or slightly warmed.
- Difficulty: Medium
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Oven, Stove
- Cuisine: African
Ingredients
- 4.4 oz butter (softened)
- 1/2 cup sugar
- 1 egg
- 2 1/4 cups flour
- 2 tsp baking powder
- 1 pinch salt
- 1 tsp vanilla essence
- 3 1/2 cups whole milk
- 2 cinnamon sticks (+ ground)
- 2/3 cup sugar
- 1/4 cup flour
- 1 tbsp cornstarch
- 2 oz butter
- 4 eggs
- 1 pinch cinnamon
Tools
- 1 Baking pan 9.5 inches
Steps
Preparation of the crust
In a bowl, cream the butter with the sugar until you get a creamy mixture.
Add the egg and vanilla essence, mixing well.
Incorporate the flour, baking powder, and salt, mixing until a homogeneous dough is formed.
Wrap the dough in plastic wrap and let it rest in the fridge for at least 30 minutes.Roll out the dough and line a 9.5-inch tart pan.
Prick the bottom with a fork, cover with parchment paper, and fill with baking weights.
Bake in a preheated oven at 350°F for 15 minutes, then remove the weights and paper and bake for another 5-10 minutes until golden.Preparation of the filling
In a saucepan, bring the milk to a boil with the cinnamon sticks, then let it infuse for 10 minutes.
In a bowl, mix the flour, cornstarch, sugar, and salt.
Remove the cinnamon sticks from the milk and gradually add the dry ingredients, stirring continuously to avoid lumps.
Cook over medium heat, stirring constantly, until the mixture thickens.
Remove from heat and incorporate the butter and egg yolks, mixing well.
Whip the egg whites to stiff peaks and gently fold them into the mixture.
Pour the filling into the precooked pastry base.
Bake in a preheated oven at 350°F for 25-30 minutes, or until the filling is just set.
Let cool completely, then sprinkle with ground cinnamon.
FAQ (Questions and Answers)
What is the difference between the milk cream of the Melktert compared to others?
The ratio of milk to eggs is higher compared to a traditional pastel de nata Portuguese, or the custard or the daan tat Chinese, resulting in a lighter texture and a stronger milk flavor.
