📝 About This Recipe
A luscious South African classic reimagined with the aromatic soul of Cape Malay spice. This velvety custard tart features a creamy milk base infused with fragrant green cardamom and cinnamon, nestled within a buttery, crumbly shortcrust pastry. It is a beautiful marriage of Dutch heritage and the vibrant spice trade of the East, offering a comforting yet exotic finish to any celebratory meal.
🥗 Ingredients
For the Pastry Crust
- 2 cups All-purpose flour (sifted)
- 1/2 cup Unsalted butter (cold and cubed)
- 1/4 cup Granulated sugar
- 1 Large egg (beaten)
- 1/4 teaspoon Salt
- 1-2 tablespoons Cold water (only if needed)
For the Cardamom Custard Filling
- 4 cups Full-cream milk (high quality for richness)
- 6-8 pieces Green cardamom pods (lightly crushed to release oils)
- 1 large Cinnamon stick
- 3/4 cup Granulated sugar
- 1/4 cup Cornstarch (Maizena)
- 3 tablespoons All-purpose flour
- 3 Large eggs (separated)
- 2 tablespoons Unsalted butter (at room temperature)
- 1 teaspoon Vanilla extract
For the Spiced Topping
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Ground cardamom (finely ground)
👨🍳 Instructions
-
1
In a large mixing bowl, combine the flour, sugar, and salt. Rub the cold, cubed butter into the flour using your fingertips until the mixture resembles coarse breadcrumbs.
-
2
Add the beaten egg and mix until a dough forms. If it is too dry, add cold water a tablespoon at a time. Wrap the dough in plastic and chill in the refrigerator for 30 minutes.
-
3
Preheat your oven to 180°C (350°F). Roll out the chilled dough on a floured surface to fit a 9-inch (23cm) tart dish. Press the dough into the dish and trim the edges.
-
4
Line the pastry with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove the weights and bake for another 5-7 minutes until the base is golden and dry.
-
5
While the crust cools, pour the milk into a large saucepan. Add the crushed cardamom pods and the cinnamon stick. Bring to a gentle simmer over medium heat, then remove from heat and let steep for 10 minutes.
-
6
In a separate bowl, whisk together the sugar, cornstarch, 3 tablespoons of flour, and the egg yolks until smooth and pale.
-
7
Strain the infused milk to remove the cardamom pods and cinnamon stick. Slowly pour about a cup of the hot milk into the egg mixture, whisking constantly to temper the eggs.
-
8
Return the tempered mixture to the saucepan with the remaining milk. Cook over medium-low heat, whisking vigorously and constantly until the custard thickens significantly and begins to bubble.
-
9
Remove from heat and stir in the 2 tablespoons of butter and vanilla extract until the butter is fully melted and the custard is glossy.
-
10
In a clean bowl, beat the egg whites until soft peaks form. Gently fold the egg whites into the warm custard using a spatula; this creates the signature light, airy texture of a traditional melktert.
-
11
Pour the custard into the pre-baked pastry shell and smooth the top with a spatula. Sift the ground cinnamon and ground cardamom together and sprinkle generously over the surface.
-
12
Allow the tart to cool to room temperature, then refrigerate for at least 3-4 hours (or overnight) to set completely before slicing and serving.
💡 Chef's Tips
For the best flavor, use whole green cardamom pods and crush them yourself rather than using pre-ground cardamom in the infusion. To prevent a skin from forming while cooling, you can press a piece of plastic wrap directly onto the surface of the custard. Ensure your butter is very cold when making the pastry to achieve a flaky, short texture. If the custard seems lumpy while cooking, give it a vigorous whisking; the heat and motion will smooth it out.
🍽️ Serving Suggestions
Serve a slice alongside a hot cup of Rooibos tea for a truly South African experience. Pair with a small dollop of lightly sweetened whipped cream on the side. A glass of sweet dessert wine or a Cape Muscadel complements the spice notes beautifully. Serve slightly chilled on a warm afternoon or at room temperature for a richer mouthfeel.