This traditional South African Melktert or Milk Tart is a variation of an egg custard pie which originated with the Dutch settlers who came South Africa in the 17th Century. Melktert was then adapted and made a purely South African creation by the Cape Malays. Apparently wives reputations hang on their Melkterts and recipes are family heirlooms. So, for something exotic and a bit different, give this a try.
- Preheat oven to 400o F.
- Line bottom and sides of two pie plates (not deep dish) with puff pastry making raised edges.
- In a pot, bring milk to a slow boil and add butter, salt and cinnamon. Reduce to simmer.
- In a mixing bowl, combine custard powder, corn flour and cake flour. Stir in cold milk and mix to form a paste. Stir in a little of the hot milk mixture.
- Stir custard mixture into the pot of hot milk. Add 4 tbsp of the sugar and bring to a boil, stirring continuously.
- Remove from heat once the mixture has thickened. Discard cinnamon.
- Beat egg whites until stiff. Gradually beat in the remaining sugar. Set Aside.
- Beat egg yolks lightly and add a little of the custard mixture to the egg yolks.
- Then stir the yolk/custard mixture into the main custard mixture and add almond extract.
- Gently FOLD in the egg whites.
- Pour the mixture into the awaiting pie pans and bake for approximately 10 minutes.
- Lower the temperature to 350 F and bake for an additional 10 to 15 minutes or until the filling has set.
- Cool slightly and sprinkle the top of the custard pie with cinnamon and sugar.
- Serve cold.
I also made 1 pie and it was wonderful. I like this recipe because many I found on the Internet contained condensed milk which is too sweet for me (I'm diabetic). In this recipe you can adjust the sugar to taste. I also like that it has almond extract. I also prebaked a regular pie crust for a short take before adding the filling.
This was great. I made only 1 pie because I only had enough milk for 1 :) I reduced the sugar a little too. The recipe only called for 1/4 cup but I added less anyway. I made my own crust instead of using puff pastry but it didnt cook through completely. The pie was done in about 12 mins! Next time, I will pre-bake my crust before adding the mixture. This is so great and my 2 yr old who prefers to eat nothing at all, actually took 4 bites of this one! It reminded me a little of a Caramel pudding my mom use to make when I was young. Great stuff!
I live in South Africa and my family loves MelkTert, but the one time I tried making it, it was very laborious and not particularly successful. All that has now changed!!!!! This recipe was easy to follow and produced a beautiful, melt-in-the-mouth melktert....my daughter and I worked together, we Halved the recipe since we were not confident of ourselves! and the pie was eaten up in one go and we wished we had made two!!!!!!!!!! The one thing I found, the custard puffed up while baking, I thought, oh no...but on cooling, it quickly settled to look as it should, so I hope that was what I should have expected? i didnt have any almond essence so I used vanilla essence. Ill be making this again...and again...probably tonight!