MelktertSouth African Milk Tart

Name: Melktert (South African Milk Tart)
Prep time: 2 h 20 min
Cook time: 35 min
Total time: 2 h 55 min
Yield: 6
Cuisine: South Africa
Ingredients: 250 g Shortcrust Pastry; 600 ml Whole Milk; 110 g White Sugar; 35 g Corn Starch; 2 pcs Egg; 5 ml Vanilla Extract; 25 g Unsalted Butter; 2 g Cinnamon Powder; 2 g Salt

A South African milk tart with a tender pastry shell, softly set milk custard, and cinnamon.

Prep

2h 20m

Cook

35m

Serves

Estimated

Nutrition

Per serving

402kcal

Calories

Protein

21g

Fat

46g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Crust

250g
Shortcrust Pastry

Filling

600ml
Whole Milk
110g
White Sugar
35g
Corn Starch
2pcs
Egg
5ml
Vanilla Extract
25g
Unsalted Butter
2g
Cinnamon Powder
2g
Salt

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

8 steps

01
Line a 23 cm (9-inch) tart tin with the shortcrust pastry and bake at 180°C (350°F) until lightly golden.
02
Heat the whole milk until steaming but not boiling.
03
In a bowl, whisk together the white sugar, corn starch, eggs, and salt until smooth.
04
Slowly whisk the hot whole milk into the egg mixture, then return it all to the pot.
05
Cook over medium-low heat, whisking constantly, until the custard thickens and becomes smooth, reaching 71°C (160°F).
06
Remove from the heat and stir in the unsalted butter and vanilla extract.
07
Pour the filling into the baked crust and let it cool, then chill until set.
08
Dust the top with the cinnamon powder before serving.

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