South African melktert, top of the list when it comes to South African deserts!
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The crust

  • 125 g butter room temperature
  • 125 ml sugar
  • 1 egg
  • 500 ml cake flour
  • 10 ml baking powder
  • Pinch of salt

Melktert filling

  • 1 l + 125 ml full cream milk
  • 25 g 30 ml butter
  • 3 eggs
  • 200 ml sugar
  • 40 ml cake flour
  • 40 ml cornflour
  • Pinch of salt
  • Cinnamon to taste


Method for the crust

  • Preheat the oven to 200 degrees Celsius and prepare two circular greased pie dishes
  • Whisk the butter and sugar together. Add one egg to the mixture and mix.
  • In a separate bowl, sift the cake flour, baking powder and salt together.
  • Add flour mixture to the egg mixture and fold till a dough. You can use your hands if you wish, to ensure that the butter is fully mixed in.
  • Halve the dough between the two dishes, and press firmly. You can make a little border around the dish so that the filling doesn’t overflow.
  • Place both crusts into the oven, and bake for 10-12 minutes, or until the crust is browning. While the crusts bake, you can prepare filling.

Method for the filling

  • In a large pot, heat up the 1 litre of milk and the butter, until boiling point.
  • Separate two of the eggs, and keep the egg whites to the side.
  • Whisk the 125 ml milk, the 1 full egg, 2 egg yolks, sugar, cake flour, cornflour and salt together.
  • Whisk in a little of the heated milk, so that the eggs do not cook and curdle as soon as they join the rest.
  • Slowly add this mixture to the hot milk, whisking all the while, to make sure no clumps form.
  • Bring the filling to boiling point again, mixing continuously.
  • Whip up the remaining egg whites (use an electric whisk if possible) until white peaks form. Fold this softly into the filling.
  • Pour the filling into the baked crusts. Sprinkle cinnamon over the top to taste, and let the desserts cool and set before enjoying.

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