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Melk Tert

Melk Tert

The Melk Tert or Milk Tart is a variation of an egg custard pie which originated with Dutch settlers who was the first European nation to settle in South Africa back in 1652.

Later, Melktert got a revamp and was turned into a uniquely South African creation by the Cape Malays who were originally brought to South Africa as slaves by the Dutch.

½ lb puff pastry
1 ½ tsp butter
good pinch salt
1 stick cinnamon
3 cups boiling milk
2 tsp custard powder
3 tsp corn flour
3 tsp cake flour
2 tbsp cold milk
½ cup sugar
4 large eggs, separated
½ tsp almond essence
cinnamon and sugar

How to make a Melk Tert
Preheat oven to 200 degrees Celcius
Line the bottom and sides of two pie plates with the puff pastry and make a raised edge for each.
Fill the pie plates with uncooked rice or sago, seperated from the pastry by wax paper.
Place in the oven and bake for 10 minutes.
To make the filling.
Add the butter, salt and cinnamon to the boiling milk.
Mix the custard powder, corn flour and cake flour to a paste with the cold milk and then stir in a little of the hot milk mixture.
Stir the custard mixture into the hot milk. Add 4 tbsp of the sugar and bring to the boil, stirring continuously.
Remove from the stove when the mixture has thickened and discard the cinnamon.
Beat the egg whites until stiff but not dry. Gradually beat in the remaining sugar.
Beat the egg yolks lightly and add a little of the custard mixture to the egg yolks.
Then stir the yolk / custard mixture into the main custard mixture and add the almond extract.
Fold in the egg whites, being careful not to beat but rather add in with a gentle folding motion.
Pour the custard mixture into the pastry cases and bake for approximately 10 minutes.
Lower the temperature to 180 degrees celcius and bake for a further 10 to 15 minutes or until the filling has set.
Cool slightly and sprinkle the top of the Melk Tert with cinnamon and sugar.
Serve cold.

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