Melktert – A South African favorite for the holidays!
For the pastry:
- 1/2 cup cold butter, chopped into cubes
- ½ cup sugar
- 2 eggs, lightly beaten
- 3 cups of self-raising flour
- (Or just go out and buy ready-made butter, tart pastry shells. Although, these are worth the time and effort.)
Ingredients for the filling:
- milk, 4 cups
- butter, ½ cup
- eggs, 3 – yolks and whites separated
- sugar, ½ cup
- vanilla extract, 1 tablespoon
- cornstarch, ½ cup
- flour, 2 teaspoons
To serve: ground cinnamon
To make the pastry, whisk the butter and sugar until it becomes fluffy. Add the eggs and mix well. Then add the self-raising flour, a half a cup at a time and mix with your fingers until you obtain a moist dough. The dough will be slightly crumbly. Flatten the dough and wrap in cling film. Leave it to rest in the refrigerator for one hour.
Preheat oven to 180° C / moderate temperature / 350 degrees F. Roll out the dough with a rolling pin on a well floured work surface. Line a round tart tin, 26 cm in diameter or mini tart pans. Or do as I do and use a muffin pan. Prick the dough with a fork, cover with baking paper and pour over beans (i.e. blind bake). When it gets golden, remove baking paper and beans and let it rest on a cooling rack.
For the filling, melt butter in milk over medium heat. Beat egg yolks with sugar and vanilla and then add the cornstarch. Add a tablespoon of hot milk into the egg mixture, stirring to avoid eggs from scrambling. Add the remaining milk, mixing until everything is smooth and has the consistency of thick custard. Whip the egg whites until soft peaks form and fold them custard mixture.
Pour the filling into the tart shell, sprinkle the surface with cinnamon. Now, you’re welcome to try to wait for it to cool down before you have one, but there’s no need to torture yourself. I love these hot, warm or cold.
Bon Appetit! Let me know what you think of melktert.
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