Melktert, the Afrikaans’ name for milk tart, is a classic South African dessert. Although the tart itself is simple, the favors combine to create a delicious dessert. Many South African recipes had their origins from the early Dutch settlers. So it is with melktert. This melktert recipe has a soft, almost cake-like consistency, and the custard center is lighter than most custards. This recipe makes 2 large tarts.
Melktert Recipe – Serves 12 (makes two 9 inch tarts)
Crust Ingredients
- 1/2 cup butter, softened
- 1/2 cup sugar
- 2 large eggs
- 1 cup cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Custard Ingredients
- 4 large eggs
- 1 teaspoon vanilla
- 3 cups milk (2/3 cup and 2 1/3 cups)
- 1/4 cup cake flour
- 1/4 cup corn flour
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1/2 pound (2 sticks) butter, cubed
Topping Ingredients
- 1 tablespoon sugar
- 2 teaspoons cinnamon
Directions for Crust
Prepare two 9 inch tart or pie plates by using a baking spray or butter and flour the pans.
Beat 1/2 cup softened butter with 1/2 cup sugar. Beat in eggs, one at a time, until thoroughly blended and fluffy. In a separate bowl whisk the cake flour, baking powder and salt together. Add to the butter mixture and mix until well combined. Mixture will be a sticky paste.
Divide dough in half. Evenly spread the dough (more like batter) on the bottom and sides of each tart pan. We found our hands did the best job spreading the dough. Set the crusts aside.
Directions for Custard
Separate the 4 eggs. Whisk the eggs white and vanilla until stiff peaks are formed. Set aside.
In a bowl, mix together 2/3 cups milk, cake flour, 2 tablespoons corn flour, salt and sugar. Set aside.
In a saucepan, over medium heat, heat the remaining 2 1/3 cups of milk to just below the boiling point. Remove from heat and stir in the remaining 2 tablespoons of corn flour. Return to heat and stir continuously until mixture thickens. Note: The liquid does not thicken very much.
Add butter chunks and mix constantly until butter is melted. Remove from heat. Allow to cool for 5 minutes.
Beat yolks until mixed. Slowly drizzle into the hot milk, whisking constantly. If you add the yolks too fast you can wind up cooking the eggs.
Add the milk and flour mixture that you combined earlier to the warm milk.
Gently fold the egg white and milk mixture together.
Pour into the 2 prepared part pans. Clean the edges of the pie plates
Place in a preheated 375 degree F oven for 20 minutes or until knife inserted into the center comes out clean. Cool.
Directions for Topping
Mix together 1 tablespoon sugar and 2 teaspoons of cinnamon.
When tarts are cool, sprinkle the the cinnamon and sugar topping.
