Recipe by Rita~
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.
Top Review by Ruth_
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!
- 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
Directions See How It's Made
- 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.