South African Melktert or Milk Tart (Custard Pie)

READY IN: 45mins
YIELD: 2 Pies




  • 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.