MILK TART

 

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This South African Dessert Recipe Makes 1 Milk Tart

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Milk Tart also known as Melk Tert, is the Afrikaners local cuisine. Milk Tart is a South African dessert. Traditionally, it is a sweet pastry crust filled with creamy deliciousness & topped with sweet, powdered cinnamon.

This dessert shows distinctive Dutch traits.

Milk Tart Ingredients:

Crust:

• 2 ½ tablespoons butter at room temperature
• Pinch of salt
• 1 teaspoon baking powder
• 1 egg
• ¼ cup sugar
• 1 cup + 2 tablespoons of all purpose flour

Filling:

• ½ cup castor sugar
• ¼ cup all purpose flour
• 2 eggs
• ½ cup water
• 1 teaspoon vanilla essence
• 1 cup full cream milk
• 2 tablespoons butter
• 1 cinnamon stick
• 1 teaspoon cinnamon powder

Method:

Method for Crust:

1. Preheat oven to 200° Celsius.
2. Grease an oven proof casserole with butter or spray & cook. Set aside.
3. 
4. In a medium to large bowl, add in the butter.
5. 
6. Add the sugar to the butter. I have used brown granulated sugar but white sugar may be used as well.
7. 
8. Cream the butter & the sugar together.
9. 
10. Add in the salt & baking powder.
11. 
12. Next, crack in the egg.
13. 
14. Lightly mix.
15. 
16. Add the flour to the mixture.
17. 
18. Mix well until all the ingredients are thoroughly combined. It will begin to take the form of dough.
19. 
20. The dough may seem to be dry. Using your hands, begin to combine the dough, lightly kneading it in the bowl for a few minutes.
21. 
22. It should turn into a soft, pliable dough.
23. 
24. Place the dough onto a lightly floured surface.
25. 
26. Roll out the dough, according to the size of your casserole. It shouldn’t be too thin.
27. 
28. Carefully lift the rolled dough & place into the prepared casserole.
29. 
30. Neaten up the ends if you desire.
31. 
32. This step is optional. Place your pinky finger under the ends of the dough & pinch over it, creating frills along the edges.
33. 
34. 
35. Place the casserole into the preheated oven & allow to bake for approximately 15-20 minutes, until lightly browned.
36. .
37. Once fully baked, remove & allow for the crust to cool
38. 

 

Method for Filling:

1. In a medium to large bowl, add in the castor sugar.
2. 
3. Crack in the eggs.
4. 
5. Whisk the eggs & sugar for a few seconds until airy.
6. 
7. Next add in the all purpose flour.
8. 
9. Thereafter, pour in the water.
10. 
11. Whisk together for 30 seconds until all the ingredients are combined. Set aside.
12. 
13. Pour the milk into a deep pot or saucepan.
14. 
15. Add in the cinnamon stick, vanilla essence & butter.
16. 
17. Lightly stir.
18. 
19. Bring the milk mixture to a boil. Stir every now & then until it reaches a boil.
20. 
21. Once boiled, remove from heat & pour in the flour/egg mixture whilst stirring as you pour to avoid any lumps from forming.
22. 
23. Place the pot back onto the heat, making sure its on low heat. Whisk well until the mixture thickens.
24. 
25. 
26. Once the mixture is thick, turn off the heat & pour mixture into the baked shell.
27. 
28. Using a spoon, spread the mixture evenly.
29. 
30. 
31. Sprinkle the top with cinnamon powder. I used a sifter to dust over the cinnamon.
32. 
33. 
34. 
35. Allow to cool for about 5 minutes & then place the milk tart into the refrigerator to set.
36. 
37. You may add some small pieces of whole cinnamon to garnish if desired.
38. 
39. My milk tart took about 30-40 minutes to set in the refrigerator. The longer it is left in the refrigerator, the firmer it will be.
40. 
41. Slice & serve.
42. 
43. Milk Tart is best eaten cold.
44. 
45. Stores for a week in the refrigerator.
46.