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Melktert

By Groceree

Also known as Milk Tart · South African Milk Tart

A crisp sweet pastry case filled with a light, milky custard set with a little flour and cornflour, scented with cinnamon stick, and dusted thickly with ground cinnamon. South Africa’s Afrikaner teatime classic.

Last updated

A round tart with a pale set custard filling thickly dusted with cinnamon, a slice removed
Servings
10 servings
Prep
30 min
Cook
40 min
Total
3 h 40 min

Ingredients

Pastry

  • plain flour200 g
  • butter100 g
  • caster sugar50 g
  • eggs1

Filling

  • whole milk750 ml
  • cinnamon sticks1
  • butter30 g
  • caster sugar100 g
  • plain flour30 g
  • cornflour30 g
  • eggs3
  • vanilla extract1 tsp
  • ground cinnamon2 tsp

Instructions

Pastry

  1. 01

    Cube the cold and rub it into the and , bind with the , and chill for 30 minutes.

  2. 02

    Heat the oven to 190°C. Roll out the and line a 24 cm tart tin, prick the base, line it with baking paper and fill with baking beans. Blind bake for 15 minutes, then lift out the paper and beans and bake for 10 minutes more, until golden. Cool.

Filling

  1. 03

    Heat the with the and until steaming.

  2. 04

    Whisk the , , and until smooth, then lift out the and pour the hot onto the egg mixture, whisking.

  3. 05

    Return to the pan and stir over medium heat until thick and bubbling. Cook 2 minutes more, then stir in the .

  4. 06

    Pour into the baked case and smooth the top.

  5. 07

    Dust generously with and leave to cool and set at room temperature for 2 hours, then keep it in the fridge and take it out 30 minutes before serving.

Notes

  • The filling should be light and milky, not dense like a baked custard.
  • Blind bake the case until fully golden so it stays crisp under the custard.
  • National Milk Tart Day is 27 February in South Africa.

Nutrition per serving

Calories
320 kcal
Protein
7 g
Carbs
38 g
Fat
16 g

Estimated from the ingredients.

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