Having emigrated to England nearly 10 years ago, there are few tastes that remind me of home, and Melk Tert is definitely one of them. Between the four of us in my family growing up, we'd finish an entire tart in a Sunday afternoon and fight over who got the bigger slice. It's consistancy is like cheesecake, and it has a dusting of cinnamon on top which really enhances the taste. It is mildly sweet, very creamy and lasts for up to 4 days in the fridge, that is if you don't finish it before then! What's great too is that aside from the pastry, you will almost always have these ingredients in your pantry - there is nothing pretentious, it's good old fashioned baking!
My Private Note
Units: US | Metric
- 1Sift the flour and cornflour into a large heatproof bowl.
- 2Stir in the eggs and Vanilla Extract.
- 3Put to one side.
- 4On the hob, place a large pot onto medium heat.
- 5Pour in the milk, sugar and butter.
- 6Stir over the heat until the sugar and butter has completely dissolved and melted.
- 7Pour the milk mixture into the bowl slowly so you don't cook the eggs, stirring constantly.
- 8Pour the combined mixture back into the pot and return to the heat.
- 9Stir continuously until the mixture becomes thick (like the consistancy of meringue - it sort of all comes together suddenly).
- 10Remove from the heat and pour immediately into the pastry case.
- 11Smooth it out so that it is level.
- 12Dust with cinnamon.
- 13Leave to cool, and then store in the fridge until you can't stand it any longer and must have a slice!
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Nutritional Facts for Grandma's Melk Tert (South African Custard Tart)
Serving Size: 1 (100 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 279.2
- Calories from Fat 102
- Total Fat 11.4 g
- Saturated Fat 4.2 g
- Cholesterol 60.6 mg
- Sodium 173.4 mg
- Total Carbohydrate 39.9 g
- Dietary Fiber 0.2 g
- Sugars 28.1 g
- Protein 4.4 g