This recipe provides instructions for making Melktert, a beloved traditional South African milk tart known for its smooth, creamy, and subtly sweet custard filling encased in a delicate, often slightly flaky, pastry crust. The custard is primarily made from milk (whole milk is preferred for richness), sugar for sweetness, eggs for binding and richness, a touch of flour or cornstarch for thickening, and a generous infusion of vanilla for its warm and aromatic flavor. Some variations may also include a hint of almond extract or a sprinkle of ground cinnamon over the top before baking or serving. The crust is typically a shortcrust pastry, providing a buttery and slightly crumbly base for the luscious filling. The tart is baked until the custard is just set and slightly golden on top, often with a few darker spots indicating caramelization. Served chilled or at room temperature, Melktert is a comforting and nostalgic dessert enjoyed by people of all ages in South Africa, often associated with home baking and traditional family recipes. Its simplicity and creamy texture make it a delightful treat for any occasion. The image shows two close-up views of a baked milk tart (Melktert). The top image shows a glass oval baking dish containing most of the tart, with a triangular slice being lifted out with a spatula. The tart has a smooth, pale yellow custard filling and a golden-brown, slightly textured top. The bottom image is a closer view of the lifted slice, showcasing the creamy interior and the slightly caramelized surface.
The heart of Melktert is its smooth and creamy milk custard filling. Whole milk forms the bulk of the filling, providing a rich and luscious base. Sugar is used to sweeten the custard, and the amount can be adjusted to preference. Eggs, particularly egg yolks, contribute to the richness, color, and slight thickening of the custard. A small amount of flour or cornstarch is typically used as a thickening agent to ensure the custard sets properly without becoming too firm. Vanilla extract is essential for the characteristic warm and aromatic flavor of Melktert. Some traditional recipes also include a small amount of cinnamon which is either mixed into the custard or sprinkled on top before baking or serving. A hint of almond extract can also be added for a subtle nutty note.
The custard is usually cooked gently on the stovetop until it thickens slightly before being poured into the prepared crust. This pre-cooking helps to ensure a smooth and evenly set filling in the final baked tart.
The crust for Melktert is traditionally a shortcrust pastry, known for its buttery and slightly crumbly texture. It is made from flour, cold butter (or sometimes a combination of butter and shortening), a little sugar, and a binder like cold water or an egg. The dough is rolled out thinly and used to line the tart dish. It is often blind-baked (pre-baked without the filling) to ensure a crisp base that doesn’t become soggy from the custard.
The assembly involves pouring the slightly thickened custard into the pre-baked or unbaked crust. The tart is then baked in a moderate oven until the custard is just set with a slight wobble in the center and the top is lightly golden brown, sometimes with darker caramelized spots.
Melktert is almost always served chilled or at room temperature, allowing the custard to fully set and the flavors to meld together. It is typically cut into wedges or squares for serving. A dusting of ground cinnamon over the top is a common final touch, adding a warm spice aroma and flavor.
The texture of Melktert is a delightful contrast between the smooth, creamy, almost silky custard filling and the tender, often slightly crumbly, pastry crust. The top of the custard can have a slightly firmer, almost skin-like texture due to the baking process.
The flavor profile is subtly sweet and rich, dominated by the creamy taste of milk and the warm aroma of vanilla. The buttery crust adds another layer of richness, and the optional cinnamon provides a hint of spice.
Baked Milk Tart (Melktert) is a traditional South African dessert featuring a smooth, creamy vanilla custard filling in a delicate pastry crust, often served chilled with a dusting of cinnamon.
The preparation involves making and pre-baking a shortcrust pastry, cooking a smooth vanilla custard on the stovetop, pouring the custard into the crust, baking until set and golden, and chilling before serving, often with a sprinkle of cinnamon.
Ingredients:
For the Crust (Shortcrust Pastry):
- 1 ½ cups all-purpose flour
- ¼ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cubed
- 2 tablespoons granulated sugar
- 4-6 tablespoons ice water
For the Custard Filling:
- 4 cups whole milk
- ¾ cup granulated sugar (adjust to taste)
- 4 large eggs
- ¼ cup all-purpose flour or cornstarch
- 2 teaspoons vanilla extract
- Pinch of ground cinnamon, for dusting (optional)
Equipment:
- 9-inch pie dish or oval baking dish (as shown)
- Mixing bowl
- Pastry blender or fork
- Rolling pin
- Whisk
- Saucepan
- Spoon or spatula
- Measuring cups and spoons
- Optional: pie weights or dried beans for blind baking
Instructions:
- Make the Pastry Crust: In a mixing bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Stir in the sugar.
- Add Water: Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
- Chill the Dough: Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- Preheat Oven and Roll Out Dough: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a circle or oval large enough to fit your baking dish.
- Line the Dish and Blind Bake (Optional): Carefully transfer the dough to the pie dish or baking dish, pressing it into the bottom and up the sides. Trim any excess dough. For a crispier crust, prick the bottom of the dough with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes. Remove the parchment paper and weights and bake for another 5-10 minutes until lightly golden. Set aside. If you prefer a softer crust, you can skip the blind baking.
- Make the Custard: In a saucepan, whisk together the milk and sugar. Heat over medium heat until the sugar is dissolved and the milk is just about to simmer around the edges. Do not boil.
- Whisk Eggs and Flour/Cornstarch: In a separate bowl, whisk the eggs until lightly beaten. Gradually whisk in the flour or cornstarch until smooth.
- Temper the Egg Mixture: Slowly pour about one cup of the warm milk mixture into the egg mixture, whisking constantly to temper the eggs and prevent them from scrambling.
- Return to Saucepan and Cook: Pour the tempered egg mixture back into the saucepan with the remaining warm milk. Cook over medium-low heat, stirring constantly with a whisk, until the custard thickens significantly and coats the back of a spoon. Do not boil.
- Add Vanilla: Remove the saucepan from the heat and stir in the vanilla extract.
- Pour into Crust: Pour the warm custard into the prepared pastry crust.
- Bake the Tart: Bake in the preheated oven at 375°F (190°C) for 20-30 minutes, or until the custard is set with a slight wobble in the center and the top is lightly golden brown with some possible darker spots.
- Cool and Chill: Let the tart cool completely on a wire rack at room temperature. Then, cover it with plastic wrap and chill in the refrigerator for at least 2-3 hours, or preferably longer, to allow the custard to fully set.
- Serve: Before serving, dust the top of the Melktert with a pinch of ground cinnamon, if desired. Cut into wedges or squares and serve chilled or at room temperature.
Tips and Variations:
- Crust Variations: You can use store-bought shortcrust pastry for convenience.
- Flavor Enhancements: Add a few drops of almond extract to the custard along with the vanilla for a different flavor profile.
- Cinnamon in Custard: Some recipes mix a teaspoon of ground cinnamon directly into the custard before baking.
- Sweetness Adjustment: Adjust the amount of sugar in the custard to your preference.
- Milk Options: While whole milk is recommended for richness, you can use 2% milk if preferred.
- Serving Suggestions: Melktert is traditionally served plain, but you can accompany it with fresh fruit or a dollop of whipped cream if desired.
Enjoy this classic and comforting Baked Milk Tart (Melktert)!