Melktert

 

(strictly speaking - Melktert ) Pastry : Meaning "milk tart" in Afrikaans, melktert is a South African dessert. It is a sweet pastry crust containing a creamy filling made from milk, flour, sugar and eggs. The ratio of milk to egg is higher than in a traditional European custard tart or Chinese egg tart, resulting in a lighter texture and a stronger milk flavour. Some recipes require the custard to be baked in the crust, and others call for the custard to be prepared in advance, and then placed in the crust before serving. Cinnamon is usually sprinkled over its surface.

Pastry Base

  • 1/2 egg (take 1 egg, beat it up a bit and then use half of this)
  • 2 oz butter
  • 1 cup flour
  • 1/4 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Beat together butter & sugar. Add egg, and then add in dry ingredients. You should get a crumbly mix. Press this into a pie dish and bake at 350F for 20 minutes.

Filling

  • 1 1/2 eggs (you use the other half of the egg that contributed to the pastry)
  • 1 1/4 tablespoons flour
  • 1 1/4 tablespoons cornflour
  • 2 1/4 cups milk (this is 1 pint)
  • 1 tsp vanilla flavouring
  • 1 tsp butter
  • 1/2 cup Sugar

Boil the milk. In another bowl/pot (depending on whether you are using a microwave or cooker), beat the egg and sugar. Add the flour & cornflour to the egg/sugar mixture and beat this together. Add the milk and cook till it thickens. (This works well in a microwave oven). Remove from heat and add vanilla & butter. Beat well, and pour into the baked shell. Sprinkle with cinnamon or nutmeg, and cool. (This is best refrigerated.)