South African Melktert is a delightful treat, and one that is incredibly popular with locals and visitors alike. This sweet, creamy dessert is a beloved tradition in South Africa, and it’s incredibly easy to make at home.
If you’ve never tried Melktert before, prepare yourself for an incredibly moreish treat. Melktert, which literally translates to ‘milk tart’, is a traditional South African dessert generally served at iconic Afrikaans events like church bazaars, braais and family gatherings. Its flaky crust and milky, cinnamon-scented, custard-like filling will make this a firm favorite of all dessert connoisseurs.
Ingredients for South African Melktert
This South African Melktert recipe calls for a few common ingredients that are easily found at most grocery stores. You’ll need:
For the crust:
– 1 1/2 cups of all-purpose flour, sifted
– 1/4 cup of white sugar
– 1/4 teaspoon of salt
– 1/2 cup of unsalted butter, chilled and cubed
– 1 egg
For the filling:
– 4 cups of full-cream milk
– 1 cinnamon stick
– 1 teaspoon of vanilla extract
– 1/4 teaspoon of salt
– 1/2 cup of white sugar
– 2 tablespoons of cornflour
– 2 tablespoons of all-purpose flour
– 4 large eggs, beaten
How to Make South African Melktert
Follow these simple steps to make your own South African Melktert at home:
1. Make the crust:
– In a large bowl, combine the flour, sugar and salt. Add the butter and mix until the mixture resembles coarse crumbs. Stir in the eggs and blend until the mixture comes together. Shape the dough into a ball and wrap it in plastic wrap. Refrigerate for at least 1 hour.
– Preheat the oven to 180°C (350°F). Roll out the dough on a lightly floured surface to fit a 22cm (9-inch) tart pan. Place the dough in the pan and trim the edges. Prick the dough all over with a fork and bake for 15 minutes or until golden.
2. Make the filling:
– In a saucepan, combine the milk, cinnamon stick, vanilla extract, and salt. Bring the mixture to a simmer over medium heat. In a separate bowl, whisk together the sugar, cornflour, and all-purpose flour. Slowly pour the mixture into the milk, whisking constantly. Cook over low heat for 5 minutes or until the mixture has thickened. Remove from heat and discard the cinnamon stick.
– Gradually pour the hot milk mixture into the beaten eggs, whisking constantly. Return the mixture to the saucepan and place it back over low heat. Cook for 2 minutes or until the mixture has thickened. Remove from heat and let cool to room temperature.
3. Assemble the Melktert:
– Once the filling has cooled, pour it into the baked tart crust and smooth with a spatula. Refrigerate for at least 6 hours before serving.
Enjoy your South African Melktert
Versatile desserts don’t get much better than South African Melktert – serve it at afternoon tea or with a cup of your favourite African-style coffee for a luscious treat. Whether you love South African food or are looking for something new to add to your dessert repertoire, this Melktert recipe is sure to impress.
The combination of the buttery, flaky crust and the creamy, fragrant filling is undeniably heavenly. Don’t be surprised if you find yourself reaching for seconds (or thirds), that’s perfectly acceptable when it comes to one of South Africa’s most beloved desserts. Enjoy your Melktert!
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