Melktert, meaning milk tart, is a South African dessert which has a lovely milk flavour. It is much more milky than those custard based tarts.
There are quite few different versions of recipe for this sweet tart, some have eggs in the pastry, use butter instead of margarine, and so on…
This time I went for a bit of change from the traditional recipe. Instead of using normal milk, I used condensed milk in order to give this cutie more rich milky taste.
It may not be traditional and raise some eyebrows, BUT taste amazingly nice and sweet.
Try this recipe if you want to twist an usual recipe up!
Ice water 25ml
Condensed milk 200ml
Egg yolk 3
Egg white 1
Vanilla extract 1/2 tsp
Cinnamon stick 1
Cinnamon sugar 1tsp
1. Prepare the pastry. Cream margarine and sugar until it’s fluffy.
2. Add flour, salt and cold water and mix well with your hands.
3. When the pastry has stuck together, place it on a floured surface and knead for a couple of minutes.
4. Wrap the pastry and let it rest in the fridge.
5. Meanwhile, make the filling. Mix condensed milk and water well.
6. In a separate bowl, mix well egg yolk and sugar.
7. Place the milk mixture on a low heat. Heat it up until it becomes just a step away from boiling. (Be careful not to burn!)
8. Slowly shift in flour. Mix well so that there is no lump.
9. Take the pot off from the heat. Wait 1 minute, and then pour egg mixture in.
10. Mix well to make it smooth.
11. Put the pot back on a low heat. Simmer until it’s thickened. Take off from the heat, and let it rest.
12. Back on the pastry… Pre heat the oven to 180º. Roll out the pastry about 5mm thick. Place it on a tart tin. Make sure the pastry is stuck on the tin tightly.
13. Pour the filling into 12. Dust cinnamon sugar on top.
14. Bake in the pre-heated oven (180º) for 30 minutes.