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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!

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Ruth_ November 11, 2011

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.

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evelyn/athens May 31, 2011

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

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Mikekey May 28, 2011

great pie thanks for posting ,dee

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Dienia B. June 25, 2006
Spiced Melktert Dutch Milk Tart