MelkTert aka Milktart


Milk tart with cinnamonIt’s a classic South African dish. I was so over-exposed to it as a child that I actually decided that I hated it but in recent years, I’ve been making it more often and really, it’s just awesome. It’s not sickly sweet and custardy but it still has that same firm wobble that a nice custard tart has but it has the tang and flavour of cinnamon and nutmeg.

It has sweet flakey crumbly pastry and a firm tart texture and is exceptionally easy to make with almost store cupboard ingredients.Milk tart All you need is the milk!

CRUST:
2 c. flour
2 tsp. baking powder
1 egg
1/2 c. butter (1/4 lb.)
1/2 c. sugar
Mix butter and sugar together; add egg and dry ingredients. Press into 10- inch pie plate. Bake at 180c for 15 minutes. You may need to press the pastry down half way through cooking. I used the back of a big spoon for that. You may also find that you have too much pastry for the dish and a 12″ dish might be better. I made a 10″ dish and a couple of mini ones in a muffin tray.
FILLING:
4 c. milk
3 eggs
2 1/2 dessert spoons marzena (cornstarch)
2 1/2 dessert spoons flour
3 dessert spoons butter
3/4 c. sugar
Pinch salt

A dessert spoon is smaller than a tablespoon; larger than a teaspoon. It is a soup spoon. This is possibly the most unhelpful line in a recipe. I had to consult my mother. It appears to be about 20grams. A tablespoon is 30grams. Just use 2 table spoons!
Heat milk to boiling point (don’t boil). Cream eggs, butter and sugar; add flour, cornstarch and salt. Add this mixture to milk and bring to boil for few minutes; stir constantly. It will suddenly thicken up. Use a whisk here otherwise it might go lumpy and there will be swearing in the kitchen.

Before pouring into shells, sprinkle shell with liberal amount of cinnamon. Pour in filling; sprinkle top with plenty of cinnamon (and nutmeg, the recipe says “if desired” I can safely say, it’s much better with). The leave in the fridge for 2 hours at least. It’s HORRIBLE when still warm.