Classic South African Melktert

Priprema

Sastojci

Postupak

Korak po korak

1. 1

   Combine the crust flour, crust butter, and crust sugar in a large bowl.

   Napomena kuhara: Ensure the butter is very cold to achieve a flaky crust.

2. 2

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

   Oko 3 min

3. 3

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

   Oko 1 min

   Napomena kuhara: Do not overmix the dough, as this can make it tough.

4. 4

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

5. 5

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

   Oko 10 min

6. 6

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

   Oko 3 min

7. 7

   Carefully press the dough into the tart pan, trimming any excess.

   Oko 1 min

8. 8

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

   Oko 20 min

   Napomena kuhara: Use parchment paper and baking weights or dried beans to prevent the crust from puffing up.

9. 9

   While the crust bakes, heat the filling milk, filling sugar, and cinnamon stick in a saucepan over medium heat until just simmering.

   Oko 5 min

   Napomena kuhara: Do not boil the milk.

10. 10

    In a separate bowl, whisk together the filling flour, cornstarch, and eggs until smooth.

    Oko 1 min

11. 11

    Remove the cinnamon stick from the hot milk.

12. 12

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

    Oko 2 min

    Napomena kuhara: This prevents the eggs from scrambling.

13. 13

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

    Oko 1 min

14. 14

    Continue cooking over medium-low heat, stirring constantly, until the custard thickens significantly.

    Oko 10 min

    Napomena kuhara: The custard should be thick enough to coat the back of a spoon.

15. 15

    Remove from heat and stir in the vanilla extract.

16. 16

    Pour the warm custard into the pre-baked tart crust.

    Oko 1 min

17. 17

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

    Oko 25 min

18. 18

    Remove the melktert from the oven and let it cool completely on a wire rack.

    Oko 1 h

19. 19

    Chill the melktert in the refrigerator for at least 1 hour before serving.

    Oko 1 h

    Napomena kuhara: Chilling helps the tart set fully and enhances the flavor.

20. 20

    Dust generously with ground cinnamon before serving.