Recipe by NcMysteryShopper
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.
Top Review by Kirsten E.
I love Melktert & as a child in South Africa always had one when I went for the weekly shop with Mum. Dont like things too sweet so only used 1/4 cup sugar for the whole recipe & made 24 small muffin size milk tarts using short crust or what may be know as pie pastry. Pre cooked the pastry with pie weights for 5 min at 200 Celsius let it cool then added the filling & cooked per instructions, it turned out perfectly & was loved by all. I'll definitely be making more as absolutely love them. Thanks for sharing.
- 1⁄2 lb puff pastry
- 1 1⁄2 teaspoons butter
- 1 pinch salt
- 1 cinnamon stick
- 3 cups milk, for boiling
- 2 teaspoons custard powder
- 3 teaspoons cornflour
- 3 teaspoons cake flour
- 2 tablespoons cold milk
- 1⁄2 cup sugar
- 4 large eggs, separated
- 1⁄2 teaspoon almond essence
- cinnamon-sugar mixture
Directions See How It's Made
- 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.