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South African Melktert

Cook Time 35 mins
Total Time 35 mins
Cooking Method: ,
Cuisine: ,
Courses:
Difficulty: Intermediate
Best Season: Suitable throughout the year
Description

The dessert originated among settlers at the Dutch Cape Colony in the 17th century, and is believed to have developed from the Dutch mattentaart, a cheesecake-like dessert which was included in the cookbook Een Notabel Boexcken Van Cokeryen (A Notable Book of Cookery) published by Thomas van der Noot around 1514. Some recipes require that the custard be baked in the crust, while others call for the custard to be prepared in advance, and then placed in the crust before serving. Cinnamon is often sprinkled over its surface, and the milk used for the custard may also be infused with a cinnamon stick before preparation. A staple at church fetes and home industries, and commonplace in South African supermarkets, melktert may be served chilled or at room temperature, or slightly warmed.

Ingredients
    Pastry Crust
  • 1 1/2 cup all-purpose flour
  • 1/3 cup confectioner’s sugar powdered sugar
  • 9 tbsp unsalted butter ((cold or frozen))
  • 1 Large egg yolk
    • Milk filling
  • 2 1/2 cup Milk
  • 2 tbsp Butter
  • 2 tbsp Flour
  • 3-4 tbsp Corn Starch (Maizina)
  • 1/2 cup Sugar
  • 2 Large eggs
  • 2 tsp Vanila extract
  • 1/2 tsp Cinamon
  • 1/2 tsp Nutmeg
Instructions
  1. 1
    Pastry Crust
    1. Butter or spray a 9-inch pie pan with a removable bottom – making sure it is has been adequately sprayed. Set aside
    2. Place flour, salt and sugar in a food processor pulse for a couple of times to mix ingredients.
    3. Throw in butter and pulse until rough dough forms.
    4. Then add egg yolk - pulse until the dough barely comes.
    5. Remove dough place on a work surface - knead just enough to incorporate all the dough. Working the dough as little as possible.
    6. Do not overwork the dough; otherwise it’ll be too tough. When it’s ready, the dough will be barely moistened and come together into a ball.
    7. Lightly press the dough on the prepare pie pan – working from the center up until the bottom and sides are fully covered with pastry – again be very gentle when pressing the dough onto the pie pan.
    8. Place pie pan in the freezer and freeze for at least 30 minutes or more this helps prevent the dough from rising- if you are in a rush brick, then bake with beans to prevent rising.
    9. Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven
    10. Bake crust for about 20 to 25 minutes or until the crust is dry and golden browned. Set aside
    2. Milk Filling
  2. 2
    1. Place saucepan over medium heat, add butter, nutmeg and milk -bring to a boil and remove from the heat.
    2. In another bowl, mix together flour, cornstarch, sugar, vanilla and almond extract- whisk in eggs until smooth. Gently whisk into the saucepan making sure there are no lumps
    3. Now return the pan back on the stove – keep stirring constantly until in starts to bubble.
    4. Cook for about 5-6 minutes. Remove from heat and pour mixture into the baked pastry shell Sprinkle with cinnamon. Chill until ready to be served.
  3. 3

Nutrition Facts

Amount Per Serving
Calories 416kcal
% Daily Value *
Total Fat 21g33%
Saturated Fat 12g60%
Cholesterol 125mg42%
Total Carbohydrate 48g16%
Protein 7g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Melk, milk, Tart, traditional, south African, Dutch
Read it online: https://www.sulha.co.za/recipe/south-african-melktert/
Wynand Kuilder