Melktert is a beloved South African milk tart with a delicate pastry shell, softly set vanilla custard, and cinnamon.
This version blind-bakes a thin crust and cooks the custard gently before straining it for a smooth finish.
Keep the heat moderate and whisk continuously so the custard thickens without boiling or curdling.
Serving Suggestions
Serve chilled or cool with tea or coffee and no heavy garnish.
Recipe Notes
The tart needs at least three hours to set and keeps covered in the refrigerator for three days.
South African Melktert
South African milk tart with a thin pastry crust, smooth vanilla milk custard, and a light cinnamon finish.
Ingredients
Equipment
Method
Bake the Crust:
- Mix flour, sugar, and salt. Cut in cold butter until the mixture has small irregular crumbs, then mix in the egg just until a dough forms. Chill 20 minutes.
- Roll the dough and line a 9-inch tart pan. Prick the base, chill 10 minutes, line with parchment and weights, and bake at 375 F (190 C) for 15 minutes. Remove weights and bake 8 to 10 minutes until pale gold. Cool.
Cook the Custard:
- Warm milk and butter in a saucepan until steaming. Whisk sugar, eggs, flour, cornstarch, vanilla, and salt in a bowl until smooth.
- Slowly whisk half the hot milk into the egg mixture. Return everything to the saucepan and cook over medium-low heat, whisking constantly, for 4 to 6 minutes until thick and smooth. Do not boil hard.
- Pass the custard through a fine sieve into the cooled crust and smooth the surface. Dust lightly and unevenly with cinnamon.
Chill:
- Cool for 30 minutes, then refrigerate at least 3 hours until set. Slice with a clean knife and serve chilled or cool.
Nutrition
Notes
- Constant gentle whisking and straining produce a smooth custard without bubbles or flour lumps.
- Keep covered in the refrigerator for up to three days; the crust softens gradually.
