📝 About This Recipe
A beloved icon of South African heritage, the Melktert (Milk Tart) is a masterclass in comforting simplicity, featuring a delicate, buttery crust filled with a velvet-smooth custard. Unlike its firmer European cousins, this tart boasts a lighter, almost wobbly texture that celebrates the pure, creamy essence of milk. Finished with a generous dusting of cinnamon, it offers a nostalgic aroma and a melt-in-the-mouth experience that has warmed hearts for generations.
🥗 Ingredients
The Sweet Shortcrust Base
- 2 cups All-purpose flour (sifted)
- 125 grams Unsalted butter (cold and cubed)
- 1/2 cup Granulated sugar
- 1 large Egg (beaten)
- 1 pinch Salt
The Velvety Milk Filling
- 4 cups Full-cream milk (whole milk is essential for richness)
- 1 piece Cinnamon stick (whole)
- 3/4 cup Granulated sugar
- 3 large Eggs (separated into yolks and whites)
- 3 tablespoons Cornstarch (Maizena) (heaped)
- 3 tablespoons All-purpose flour (level)
- 1 teaspoon Vanilla extract (or vanilla bean paste)
- 1 tablespoon Butter (to add at the end)
For Garnish
- 1-2 tablespoons Ground cinnamon (for dusting)
👨🍳 Instructions
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1
Preheat your oven to 350°F (180°C). Grease a 9-inch (23cm) deep-dish pie plate or tart tin with a little butter.
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2
In a food processor, pulse the flour, sugar, and pinch of salt. Add the cold cubed butter and pulse until the mixture resembles fine breadcrumbs.
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3
Add the beaten egg and pulse until the dough just starts to come together. Turn it out onto a floured surface, press into a disc, wrap in plastic, and chill for 15 minutes.
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4
Roll out the dough to fit your pie plate. Press it gently into the edges, trim the excess, and prick the base with a fork. Blind bake with parchment and pie weights for 10 minutes, then remove weights and bake for another 5 minutes until golden. Set aside to cool.
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5
In a large saucepan, bring 3.5 cups of the milk and the cinnamon stick to a gentle simmer over medium heat. Do not let it boil over.
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6
In a separate bowl, whisk together the remaining 1/2 cup of cold milk, the cornstarch, the 3 tablespoons of flour, the sugar, and the 3 egg yolks until smooth and lump-free.
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7
Remove the cinnamon stick from the hot milk. Slowly pour about one cup of the hot milk into the egg mixture while whisking constantly to temper the eggs.
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8
Pour the tempered egg mixture back into the saucepan with the rest of the hot milk. Cook over medium-low heat, whisking vigorously until the custard thickens significantly—it should be the consistency of thick pudding.
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9
Remove from heat and stir in the 1 tablespoon of butter and the vanilla extract. Transfer the custard to a large bowl.
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10
In a clean glass bowl, whisk the 3 egg whites until stiff peaks form. Gently fold the egg whites into the warm custard using a spatula; this creates the signature light, airy texture.
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11
Pour the custard filling into the pre-baked pastry shell. Smooth the top with a spatula.
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12
Dust the entire surface generously with ground cinnamon while the filling is still warm—this allows the cinnamon to bloom and settle into the tart.
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13
Allow the tart to cool to room temperature, then refrigerate for at least 3-4 hours (or overnight) to set completely before slicing.
💡 Chef's Tips
Always use full-cream milk; low-fat milk will result in a thin, watery custard that doesn't set properly. To prevent a skin from forming while cooling, you can press a piece of parchment paper directly onto the custard surface, though traditionalists prefer the natural top. Folding in the egg whites is the secret to a 'wobbly' tart; if you prefer a denser custard, you can skip the separation and whisk whole eggs into the starch mixture. If your custard has lumps, simply pass it through a fine-mesh sieve before folding in the egg whites. Do not overbake the crust; it should be pale gold to ensure it remains tender and buttery.
🍽️ Serving Suggestions
Serve chilled or at room temperature with a strong cup of Rooibos tea. Pair with a glass of South African dessert wine, such as Vin de Constance. Add a dollop of lightly whipped unsweetened cream on the side for extra indulgence. Enjoy as a mid-afternoon treat or a light finale to a heavy Sunday roast.