Traditional South African Melktert

Preparació prèvia

Llista d’ingredients

Elaboració

Pas a pas

1. 1

   Combine the all-purpose flour, granulated sugar, and cold, cubed unsalted butter in a large bowl for the crust.

   Uns 2 min

   Nota de cuina: Ensure the butter is very cold to achieve a flaky crust.

2. 2

   Rub the butter into the dry ingredients with your fingertips until the mixture resembles coarse crumbs.

   Uns 3 min

   Nota de cuina: Work quickly to prevent the butter from melting too much.

3. 3

   Add the egg yolk and ice water, mixing until a dough just comes together.

   Uns 1 min

   Nota de cuina: Do not overmix the dough, as this can make it tough.

4. 4

   Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

   Nota de cuina: Chilling the dough makes it easier to roll and prevents shrinking during baking.

5. 5

   Preheat your oven to 180°C (350°F).

   Uns 10 min

6. 6

   On a lightly floured surface, roll out the chilled dough to fit a 23cm (9-inch) tart pan.

   Uns 3 min

   Nota de cuina: Roll from the center outwards, rotating the dough to maintain an even thickness.

7. 7

   Gently press the dough into the tart pan, trimming any excess and crimping the edges if desired.

   Uns 2 min

   Nota de cuina: Prick the base of the crust several times with a fork to prevent it from puffing up.

8. 8

   Blind bake the crust for 15-20 minutes, or until lightly golden.

   Uns 20 min

   Nota de cuina: You can use baking weights or dried beans to prevent the crust from shrinking.

9. 9

   Remove the crust from the oven and set aside to cool slightly while you prepare the filling.

   Uns 5 min

10. 10

    In a large saucepan, gently heat the milk for the filling over medium heat until it just begins to simmer.

    Uns 5 min

    Nota de cuina: Do not let the milk boil vigorously.

11. 11

    In a separate bowl, whisk together the granulated sugar, all-purpose flour, cornstarch, and large eggs until smooth.

    Uns 2 min

    Nota de cuina: Ensure there are no lumps in the mixture.

12. 12

    Gradually temper the egg mixture by slowly whisking in a ladleful of the hot milk.

    Uns 2 min

    Nota de cuina: This prevents the eggs from scrambling.

13. 13

    Pour the tempered egg mixture back into the saucepan with the remaining hot milk, whisking continuously.

    Uns 1 min

14. 14

    Continue cooking over medium-low heat, stirring constantly, until the custard thickens to a pourable consistency, about 5-8 minutes.

    Uns 8 min

    Nota de cuina: The custard should be thick enough to coat the back of a spoon.

15. 15

    Remove the saucepan from the heat and stir in the unsalted butter and vanilla extract until fully incorporated.

    Uns 1 min

16. 16

    Pour the hot custard into the blind-baked tart shell.

    Uns 1 min

17. 17

    Bake for an additional 20-25 minutes, or until the filling is set but still has a slight wobble in the center.

    Uns 25 min

    Nota de cuina: The edges of the filling should be firm, while the center might jiggle slightly.

18. 18

    Remove the tart from the oven and allow it to cool completely on a wire rack.

    Uns 1 h

    Nota de cuina: Cooling slowly prevents cracking.

19. 19

    Once cooled, refrigerate the melktert for at least 1 hour before serving.

    Uns 1 h

    Nota de cuina: Chilling helps the tart firm up and enhances its flavor.

20. 20

    Just before serving, dust generously with cinnamon powder.