Melktert, or Milk Tart, is a delicious South African dessert known for its creamy custard filling and sweet pastry crust. A step-by-step guide on how to make Melktert:
Ingredients:
For the Pastry:
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg
- 1 teaspoon vanilla extract
For the Filling:
- 2 cups milk
- 2 cups heavy cream
- 3/4 cup sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
- 1 teaspoon vanilla extract
- Ground cinnamon, for dusting
Instructions:
For the Pastry:
1. Prepare the Pastry:
- In a large mixing bowl, combine the all-purpose flour, sugar, and salt.
- Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
- In a separate small bowl, whisk the egg and vanilla extract together.
- Pour the egg mixture into the flour mixture and stir until a dough forms. If it's too crumbly, you can add a tablespoon of ice-cold water to bring it together.
2. Chill the Pastry:
- Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. Preheat the Oven:
- Preheat your oven to 180°C (350°F).
4. Roll Out the Pastry:
- Roll out the chilled pastry on a lightly floured surface to fit a tart pan (about 9 or 10 inches in diameter). It should be thin but not so thin that it tears easily.
- Carefully transfer the pastry to the tart pan and press it into the bottom and sides. Trim any excess dough.
5. Blind Bake the Crust:
- Line the pastry with parchment paper or aluminum foil and fill it with pie weights or dried beans.
- Bake the pastry in the preheated oven for about 10-15 minutes. Then, remove the weights and parchment and bake for an additional 5 minutes or until the pastry is lightly golden.
For the Filling:
6. Prepare the Filling:
- In a saucepan, combine the milk and heavy cream. Heat the mixture over medium heat until it's hot but not boiling.
- In a separate bowl, whisk together the sugar, all-purpose flour, and salt.
- In another bowl, beat the eggs and vanilla extract.
- Slowly pour the hot milk mixture into the sugar-flour mixture, whisking constantly to prevent lumps. Then, add the beaten eggs and whisk until well combined.
7. Cook the Filling:
- Pour the mixture back into the saucepan and cook over low heat, stirring continuously, until it thickens to a custard-like consistency. This should take about 10-15 minutes.
8. Assemble and Bake:
- Pour the custard filling into the pre-baked pastry crust.
- Bake the tart in the preheated oven for 25-30 minutes or until the filling is set and has a slight jiggle in the center.
9. Cool and Dust:
- Allow the Melktert to cool to room temperature. Then, dust the top with ground cinnamon.
10. Serve:
- Slice the Melktert into wedges and serve. Enjoy this delightful South African dessert!
Melktert is a wonderful treat with a creamy custard center and a sweet, crisp pastry crust. It's a favorite in South Africa and will surely be enjoyed by all who try it.