Prep 15 mins
Cook 45 mins
A South African Tart. For a richer vanilla flavor, add a split vanilla bean, with the seeds, to the milk along with the cinnamon stick, and omit the vanilla extract.
- 1 (9 inch) baked pie crusts
- 2 cups whole milk
- 1 cinnamon stick
- 2 cardamom pods, slightly cracked
- 1⁄8 teaspoon nutmeg
- 3 eggs, separated
- 1⁄3 cup cake flour
- 1 tablespoon cornstarch
- 1⁄3 cup superfine sugar (regular sugar may be substituted)
- 1⁄2 teaspoon baking powder
- 2 tablespoons butter
- 1 tablespoon vanilla extract
- whipped cream
- ground cinnamon
- Measure three-quarters of the milk into a saucepan, add the cinnamon, cardamom, nutmeg and heat to just below boiling point. Set aside to infuse for about 15 minutes.
- Mix together the remaining milk, egg yolks, flour,cornstarch, sugar and baking powder. Strain the spiced-flavoured milk, pour into a clean saucepan and cook, stirring, until the custard thickens. Remove from the heat, and whisk in the butter and vanilla. Cool to room temperature.
- Whisk the egg white stiffly and fold into the custard. Pour into the pastry shell and bake in a preheated oven at 375°F and bake for about 20 minutes more, until the filling is set. Slide the hot tart onto a plate, sprinkle with ground cinnamon whipped cream and serve warm or chill to serve cold.
I grew up in South Africa making Melktert, but have had little success in the States with making it. Finally a success story! This pie turned out incredible! I did make a few adjustments by adding 1/2 t salt and doubling the baking soda. I also added a teaspoon of cream of tater to the egg whites so that they would maintain their stiffness. I didn't have cardamon, but the pie had excellent flavor without it. I baked it for 25 mins until it turned golden brown. Next time I'll probably half the vanilla extract.
Excellent recipe, Rita. Thanks for sharing it!
I've been making South African milk tart (thanks to my South African cousin) for years, and we all love it. This recipe is very different from the one I use and I loved the taste of the custard filling. Also easier is that in this version you can use a store-bought crust, so making this was a breeze, and one less bowl to wash. Another winner, Rita.
This is really delicious. I was expecting more of a custard pie, but this is a cross between that and a souffle. Very light. I added some nutmeg along with the cinnamon to the whipped cream. Thanks for this keeper. Made for ZWT 7