Melktert
“A sweet pastry crust filled with a creamy milk-based filling.”
Flour
Milk
Sugar
Butter
Egg
PastryWhere it comes from
Melktert is a South African classic with Dutch origins, often enjoyed at tea time.
On the Palate
How it's made
5 steps · Show ↓50 min active
How it's made
5 steps · Show ↓- 115 min
Preheat the oven to 180°C (350°F). Roll out the pastry and line a tart tin, trimming any excess. Prick the base with a fork and blind bake until golden, about 15 minutes.
Watch outEnsure the pastry is golden and firm to the touch before removing the baking weights to prevent a soggy bottom.
- 25 min
In a saucepan, gently heat milk with a cinnamon stick until just simmering. Remove from heat and let it infuse for 5 minutes, then discard the cinnamon stick.
- 35 min
In a separate bowl, whisk together sugar, flour, and eggs until smooth. Gradually add the warm milk, whisking continuously to prevent curdling.
Watch outWhisk continuously while adding the milk to avoid curdling the eggs.
- 410 min
Return the mixture to the saucepan and cook over low heat, stirring constantly until thickened. Pour the custard into the baked pastry shell.
- 515 min
Sprinkle cinnamon over the surface of the tart and bake for an additional 15 minutes until set. Let cool before serving.
