Dessert

Classic South African Melktert

Name: Classic South African Melktert
Prep time: 25 min
Cook time: 40 min
Total time: 3 h 5 min
Yield: 8 servings
Cuisine: south_african
Ingredients: 250 g all-purpose flour; 125 g cold butter cubed; 30 g granulated sugar; 1 pcs egg yolk; 30 ml ice water; 750 ml whole milk; 150 g granulated sugar; 1 pcs cinnamon stick; 45 g all-purpose flour; 15 g cornstarch; 2 pcs egg large; 5 ml vanilla extract; 2 g ground cinnamon

This traditional South African milk tart features a crisp, buttery pastry crust filled with a creamy, custard-like milk filling. It's lightly spiced with cinnamon and perfect for any occasion.

An original recipe by Forkin

Total time: 3 hr 5 min
Serves: 8
Difficulty: Medium
Per serving: 427 kcal

Vegetarian

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

crust

250 gall-purpose flour
125 gcold butter, cubed
30 ggranulated sugar
1 pcsegg yolk
30 mlice water

filling

750 mlwhole milk
150 ggranulated sugar
1 pcscinnamon stick
45 gall-purpose flour
15 gcornstarch
2 pcsegg, large
5 mlvanilla extract

garnish

2 gground cinnamon

Equipment

rolling pin · 23cm tart pan · baking weights · saucepan · large bowl · wire rack · parchment paper · whisk

The method

Step by step

1
Combine the crust flour, crust butter, and crust sugar in a large bowl.
Cook’s note: Ensure the butter is very cold to achieve a flaky crust.
2
Rub the butter into the dry ingredients using your fingertips until the mixture resembles coarse crumbs.
About 3 min
3
Add the egg yolk and ice water, mixing until a dough just comes together.
About 1 min
Cook’s note: Do not overmix the dough, as this can make it tough.
4
Form the dough into a disc, wrap it in plastic, and refrigerate for at least 30 minutes.
5
Preheat your oven to 180°C (350°F).
About 10 min
6
On a lightly floured surface, roll out the chilled dough to fit a 23cm (9-inch) tart pan.
About 3 min
7
Carefully press the dough into the tart pan, trimming any excess.
About 1 min
8
Blind bake the crust for 15-20 minutes, or until lightly golden.
About 20 min
Cook’s note: Use parchment paper and baking weights or dried beans to prevent the crust from puffing up.
9
While the crust bakes, heat the filling milk, filling sugar, and cinnamon stick in a saucepan over medium heat until just simmering.
About 5 min
Cook’s note: Do not boil the milk.
10
In a separate bowl, whisk together the filling flour, cornstarch, and eggs until smooth.
About 1 min
11
Remove the cinnamon stick from the hot milk.
12
Gradually temper the egg mixture by slowly whisking in about a cup of the hot milk.
About 2 min
Cook’s note: This prevents the eggs from scrambling.
13
Pour the tempered egg mixture back into the saucepan with the remaining hot milk, whisking constantly.
About 1 min
14
Continue cooking over medium-low heat, stirring constantly, until the custard thickens significantly.
About 10 min
Cook’s note: The custard should be thick enough to coat the back of a spoon.
15
Remove from heat and stir in the vanilla extract.
16
Pour the warm custard into the pre-baked tart crust.
About 1 min
17
Bake for another 20-25 minutes, or until the filling is set but still has a slight wobble in the center.
About 25 min
18
Remove the melktert from the oven and let it cool completely on a wire rack.
About 1 hr
19
Chill the melktert in the refrigerator for at least 1 hour before serving.
About 1 hr
Cook’s note: Chilling helps the tart set fully and enhances the flavor.
20
Dust generously with ground cinnamon before serving.

Per serving

Nutrition

64%Score

Calories: 426.6kcal
Protein: 8.8g
Carbs: 57.3g
Fat: 18.1g
Fibre: 1.3g
Sugar: 27.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover melktert in an airtight container in the refrigerator.

Reheating

Empty if eaten cold