Melktert (Milk Tart) is a traditional South African recipe for a classic desert of a custard tart made with condensed milk that's a South African dessert classic. The full recipe is presented here and I hope you enjoy this classic South African version of: Milk Tart (Melktert).
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This classic baked Traditional South African milk tart recipe with sweetened condensed milk is scented with vanilla and dusted with cinnamon prior to serving.
Ingredients:
For the Shortcrust Pastry
125g cold butter
3 tbsp fine granulated sugar
225g fine cake flour, sifted
1 egg large
2 tbsp cold water
For the Melktert Filling:
65g butter
3 tbsp fine cake flour
200g sweetened full cream condensed milk
500ml whole milk
3 large eggs, separated
1/4 tsp salt
1 tsp vanilla extract
1/2 tsp ground cinnamon
Method:
For the Shortcrust Pastry: Combine the flour and sugar in a bowl. Add the diced butter and rub into the other ingredients with your fingertips until the mixture resembles coarse breadcrumbs.
Add the egg and mix in then slowly add the cold water, mixing until the ingredients come together as a dough. Shape the pastry into a ball then flatten into a disk and cover with clingfilm. Transfer to your refrigerator and allow to rest for 30 minutes. In the meantime, pre-heat your oven to 200C (Gas Mark 6).
After this time, unwrap the pastry and turn out onto a lightly floured work surface. Using a floured rolling pin roll the pastry out until large enough to line the base and sides of a 25cm diameter tart tin. The pastry needs to be large enough to slightly overlap the sides of the tin as it may shrink during baking.
Prick the base of the tin with the tines of a fork then fill with baking parchment and baking beans or dried beans. Transfer to the centre of your pre-heated oven and bake bling for 10 minutes.
Remove the baking beans and baking parchment, return to the oven and continue blind baking for 5 minutes more. Take care the pastry does not burn during this time. Remove from the oven and set aside then reduce the oven temperature to 170C (Gas Mark 4)
For the Melktert Filling: Whilst the pastry is blind baking, prepare the milk filling. Mix together the butter and flour in a medium-sized bowl blending together with a spoon until smooth. Add in the condensed milk, vanilla extract and egg yolks, beating together until smooth.
Pour the milk into a saucepan and heat, stirring occasionally with a spatula, until it just reaches boiling point. Immediately take off the heat then add a little of the just boiled milk to the egg mixture, mixing to prevent lumps. This tempers the eggs. Now you can slowly whisk in the remainder of the milk. Pour the resultant custard back into the saucepan and return to the heat.
Cook the milk mixture, stirring constantly, until it thickens and begins to bubble.
Remove the pan from the heat and let the custard cool for about 10 minutes.
In the meantime, whisk the egg whites with the salt until glossy but not stiff. You're aiming for soft peaks.
Now fold the egg whites into the cooled custard mixture.
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