Melktert, Africans for “milk tart”, is a popular South African dessert consisting of a sweet pastry crust containing a creamy filling made from milk, flour, sugar, and eggs. It is like a custard pie but more delicate, with a lighter texture and a strong milk presence. It is more of a pudding but with a crust. It is made with a sweet pastry crust often referred to as Pate sablée. Milk tart is easy to make and all the ingredients are right in your pantry. So you don’t need to do some extra shopping just to buy the ingredients needed for making this delicious dessert. Milk tart is considered as one of those quick and easy tarts. This dessert is also best for afternoon snacks and on holiday season.
How to make the South African Milk Tart:
Sucre Patee (Pastry Crust):
• 1 1/2 cups all-purpose flour
• 1/3 cup confectioner’s sugar powdered sugar
• ¼ teaspoon salt
• 1 stick plus 1tablespoon 9 tablespoons very cold (or frozen) unsalted butter, cut into small pieces
• 1 large egg yolk
• 2 1/4 cups milk
• 2 tablespoon butter
• 2 tablespoons flour
• 2 tablespoons cornstarch
• 1/2 cup sugar
• 2 eggs
• ½ tablespoon vanilla extract
• ½ tablespoon almond extract
• ½ teaspoon cinnamon
• ½ teaspoon nutmeg or replace with cinnamon
1. Butter or spray a 9-inch pie pan with a removable bottom – making sure it is has been adequately sprayed. Set aside
2. Place flour, salt, and sugar in a food processor pulse for a couple of times to mix ingredients.
3. Throw in butter and pulse until rough dough forms.
4. Then add eggs a little at a time – pulse until the dough barely comes.
5. Remove dough place on a work surface – knead just enough to incorporate all the dough. Working the dough as little as possible.
6. Do not overwork the dough; otherwise, it’ll be too tough. When it’s ready, the dough will be barely moistened and come together into a ball.
7. Lightly press the dough into the prepared pie pan – working from the center up until the bottom and sides are fully covered with pastry – again be very gentle when pressing the dough into the pie pan.
8. Place pie pan in the freezer and freeze for at least 30 minutes or more this helps prevent the dough from rising- if you are in a rush brick, then bake with beans to prevent rising.
9. Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven
10. Bake crust for about 20 to 25 minutes or until the crust is dry and golden brown.
11. Set aside.
1. Place saucepan over medium heat, add butter, nutmeg, and milk -bring to a boil and remove from the heat.
2. In another bowl, mix together flour, cornstarch, sugar, vanilla and almond extract- whisk in eggs until smooth. Gently whisk into the saucepan making sure there are no lumps
3. Now return the pan back on the stove – keep stirring constantly until it starts to bubble.
4. Cook for about 5-6 minutes. Remove from heat and pour mixture into the baked pastry shell Sprinkle with cinnamon. Chill until ready to be served.
Recipe by: Immaculate Bites
Some useful tips:
• You can make the crust ahead of time, bake and leave out until ready to be used.
• Use store-bought pastry pie if you are press for time.
• Switch up the flavors, I used nutmeg and cinnamon- just love the flavor combination.
• A lot of recipes call for throwing in a cinnamon stick so it infuses the milk mixture – if you have some handy by all means use it, if not just use cinnamon spice.