South African Melktert

Melktert (milk tart) is a classic South African dessert, loved for its creamy filling and delicate, sweet flavor. It has a smooth custard-like filling made from milk, sugar, and eggs, and is often dusted with cinnamon for a little extra warmth. Here’s a traditional recipe for South African Melktert:

Ingredients

For the pastry base:

• 1 1/2 cups (180g) all-purpose flour
• 1/4 teaspoon salt
• 1/4 cup (60g) unsalted butter, chilled and cut into cubes
• 1/4 cup (60g) granulated sugar
• 1 egg, lightly beaten
• 1–2 tablespoons ice water (if needed)

For the filling:

• 4 cups (1 liter) full cream milk
• 3/4 cup (150g) granulated sugar
• 2 large eggs
• 3 tablespoons cornstarch (cornflour)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon (for sprinkling)
• 1 tablespoon butter

Instructions

1. Make the Pastry:

1. Preheat the oven to 350°F (180°C).
2. Prepare the pastry dough: In a large mixing bowl, combine the flour, salt, and sugar. Add the chilled butter and rub it in with your fingertips until the mixture resembles coarse crumbs.
3. Add the egg and mix until a dough begins to form. If the dough is too dry, add 1–2 tablespoons of ice water, a little at a time, until it comes together.
4. Roll out the dough on a lightly floured surface and line a 9-inch (23 cm) tart pan or pie dish. Press the dough evenly into the base and sides, trimming any excess.
5. Blind bake the pastry: Line the pastry with parchment paper and add baking beads or uncooked rice. Bake for 10–12 minutes, then remove the paper and beads, and bake for another 5–7 minutes or until the pastry is golden brown. Remove from the oven and set aside to cool.

2. Make the Filling:

1. Heat the milk: In a medium saucepan, heat the milk over medium heat until it just begins to simmer. Do not let it boil.
2. Whisk the eggs and sugar: In a bowl, whisk together the eggs, sugar, cornstarch, and salt until smooth and well combined.
3. Temper the eggs: Slowly pour a small amount of the hot milk into the egg mixture, whisking constantly to temper the eggs. Gradually add the rest of the milk to the egg mixture while continuing to whisk.
4. Cook the custard: Pour the egg mixture back into the saucepan and cook over low to medium heat, stirring constantly, until it thickens into a custard-like consistency (about 5–7 minutes). Be careful not to let it boil to prevent curdling.
5. Add vanilla and butter: Once thickened, remove from heat and stir in the vanilla extract and butter. Mix until the butter is fully incorporated and the custard is smooth.

3. Assemble the Melktert:

1. Pour the filling into the cooled pastry crust. Use a spatula to smooth the top.
2. Cool and chill: Allow the tart to cool to room temperature, then refrigerate for at least 2 hours or overnight to let the filling set properly.

4. Serve:

1. Sprinkle with cinnamon just before serving for a classic touch.
2. Slice and enjoy: Serve chilled, and enjoy the creamy, comforting flavor of this South African favorite.

Tips:

• For a quicker version, you can use a store-bought pie crust, but homemade pastry is always best!
• You can also adjust the sweetness of the filling to your preference, adding a little more sugar if you like it sweeter.

The name “melktert” comes from two Dutch words: “melk” meaning “milk” and “tert” meaning “tart” or “pie”. So, “melktert” literally translates to “milk tart” in English. This name is fitting, as the dessert is essentially a creamy, milk-based custard filling set in a pastry crust.

The recipe for melktert likely has its roots in Dutch colonial cooking, as the Dutch settlers (Boers) in South Africa brought with them many traditional European recipes, which evolved over time to suit local ingredients and tastes. The use of milk and eggs in the custard filling makes it a simple but rich dessert, and the name reflects its primary ingredient—milk.

Melktert has since become a beloved part of South African cuisine, enjoyed by many people across cultures and generations.

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