This South African Dessert Recipe Makes 1 Milk Tart
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:
- 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
- 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 for Crust:
- Preheat oven to 200° Celsius.
- Grease an oven proof casserole with butter or spray & cook. Set aside.
- In a medium to large bowl, add in the butter.
- Add the sugar to the butter. I have used brown granulated sugar but white sugar may be used as well.
- Cream the butter & the sugar together.
- Add in the salt & baking powder.
- Next, crack in the egg.
- Lightly mix.
- Add the flour to the mixture.
- Mix well until all the ingredients are thoroughly combined. It will begin to take the form of dough.
- 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.
- It should turn into a soft, pliable dough.
- Place the dough onto a lightly floured surface.
- Roll out the dough, according to the size of your casserole. It shouldn’t be too thin.
- Carefully lift the rolled dough & place into the prepared casserole.
- Neaten up the ends if you desire.
- This step is optional. Place your pinky finger under the ends of the dough & pinch over it, creating frills along the edges.
- Place the casserole into the preheated oven & allow to bake for approximately 15-20 minutes, until lightly browned.
- Once fully baked, remove & allow for the crust to cool
Method for Filling:
- In a medium to large bowl, add in the castor sugar.
- Crack in the eggs.
- Whisk the eggs & sugar for a few seconds until airy.
- Next add in the all purpose flour.
- Thereafter, pour in the water.
- Whisk together for 30 seconds until all the ingredients are combined. Set aside.
- Pour the milk into a deep pot or saucepan.
- Add in the cinnamon stick, vanilla essence & butter.
- Lightly stir.
- Bring the milk mixture to a boil. Stir every now & then until it reaches a boil.
- Once boiled, remove from heat & pour in the flour/egg mixture whilst stirring as you pour to avoid any lumps from forming.
- Place the pot back onto the heat, making sure its on low heat. Whisk well until the mixture thickens.
- Once the mixture is thick, turn off the heat & pour mixture into the baked shell.
- Using a spoon, spread the mixture evenly.
- Sprinkle the top with cinnamon powder. I used a sifter to dust over the cinnamon.
- Allow to cool for about 5 minutes & then place the milk tart into the refrigerator to set.
- You may add some small pieces of whole cinnamon to garnish if desired.
- 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.
- Slice & serve.
- Milk Tart is best eaten cold.
- Stores for a week in the refrigerator.