South African Melktert or Milk Tart Custard Pie
Indulge in the creamy, cinnamon-scented delight of South African Melktert, also known as Milk Tart Custard Pie, a timeless dessert that blends simplicity with elegance. This traditional treat features a buttery, homemade pastry crust cradling a silky, vanilla-infused custard filling that's both rich and delicately spiced. The finishing touch? A dusting of ground cinnamon that adds warmth and charm to every slice. With its airy texture and satisfying sweetness, this tart is perfect for any occasion, whether you’re hosting a tea party or looking to try a classic South African recipe. Easy to make yet irresistibly indulgent, this milk tart promises to become a staple in your dessert repertoire.
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Ingredients
- 200 grams All-purpose flour
- 100 grams Unsalted butter (cold, cubed)
- 50 grams Granulated sugar
- 1 large Egg yolk
- 2 tablespoons Cold water
- 500 milliliters Whole milk
- 100 grams Granulated sugar (for filling)
- 2 large Eggs (for filling)
- 40 grams Cornstarch
- 30 grams All-purpose flour (for filling)
- 30 grams Unsalted butter (for filling)
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon (for topping)
Directions
Step 1
Preheat the oven to 180°C (350°F).
Step 2
To make the crust, mix the flour and sugar in a bowl. Add the cold, cubed butter and rub it into the dry ingredients using your fingertips until it resembles breadcrumbs.
Step 3
Add the egg yolk and cold water, mixing just until the dough comes together. Do not overmix. Wrap the dough in plastic wrap and refrigerate for 15 minutes to chill.
Step 4
On a floured surface, roll out the chilled dough to fit a 9-inch tart pan. Transfer the dough to the pan, pressing it evenly into the base and sides. Trim any excess. Prick the base with a fork, line with parchment paper, and fill with baking weights or dried beans.
Step 5
Blind-bake the crust in the preheated oven for 10 minutes. Remove the weights and parchment and bake for another 5 minutes, or until lightly golden. Set aside to cool.
Step 6
To make the filling, heat the milk in a medium saucepan over medium heat until just below boiling point. Remove from heat.
Step 7
In a separate bowl, whisk together the eggs, sugar, cornstarch, and flour until smooth. Gradually add a ladleful of the hot milk to the egg mixture, whisking constantly to temper the eggs.
Step 8
Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the custard thickens and reaches a consistency similar to pudding. This will take about 5-7 minutes.
Step 9
Remove from heat and stir in the butter and vanilla extract until fully incorporated.
Step 10
Pour the warm custard into the cooled tart shell and smooth the top. Let it cool slightly, then dust with ground cinnamon.
Step 11
Refrigerate the tart for at least 2 hours or until fully set before serving. Slice and enjoy!
Nutrition Facts
| Serving size | (1019.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2300.4 |
| Total Fat 136.8g | 0% |
| Saturated Fat 81.0g | 0% |
| Polyunsaturated Fat 0.6g | |
| Cholesterol 900.2mg | 0% |
| Sodium 358.7mg | 0% |
| Total Carbohydrate 237.6g | 0% |
| Dietary Fiber 2.6g | 0% |
| Total Sugars 177.2g | |
| Protein 36.0g | 0% |
| Vitamin D 339.9IU | 0% |
| Calcium 767.0mg | 0% |
| Iron 3.9mg | 0% |
| Potassium 988.5mg | 0% |
Source of Calories