A milktart or ‘melktert’ in Afrikaans is a local dessert consisting of a sweet pastry crust, filled with a mild, creamy custard of milk, flour, sugar and eggs, baked in a round pie tin and dusted with cinnamon after baking. There are 2 variations, a baked and fridge option. Today we share a traditional baked milktart recipe with you.
For the Pastry:
- 125g Butter
- 2 Tablespoons of Sugar
- 1 Egg
- 2 Tablespoons of Oil
- 2 Cups of Flour
- Pinch of Salt
- Cream the butter and sugar together
- Add the egg, oil and salt
- Add the flour and mix well
- Press into a large flan dish
For the Filling:
- 2 Egg Yolks
- ¾ Cup of Sugar
- 2 Tablespoons of Flour
- ½ Tablespoon of Custard Powder
- 2 Cups of Milk
- 2 Tablespoons of melted butter
- 2 Egg Whites beaten until soft peak stage
- Beat egg yolks and sugar together until light and fluffy
- Fold in flour and custard powder
- Heat milk until Scant (until nearly boiling – you will see the milk start to ripple in the pan)
- Pour the hot milk over the egg yolk mixture and mix well.
- Pour the milky mixture back into the pan and stir until it is a thick consistency’
- Remove the pan from the heat and fold in the egg whites.
- Pour the mixture in the pan
- Cook at 180 C until golden brown on top (40 minutes)
Now all you have to do is to enjoy!
Let's get socialInstagram: @lovilee_za
or subscribe to never miss out on any new articles in this link.