Traditional South African Melktert

Ingredients

• For the crust: For the crust:
• 1 ½ cups (180g) all-purpose flour 1 ½ cups (180g) all-purpose flour
• ½ cup (115g) unsalted butter, cold and cubed ½ cup (115g) unsalted butter, cold and cubed
• ¼ cup (50g) granulated sugar ¼ cup (50g) granulated sugar
• 1 large egg, beaten 1 large egg, beaten
• For the custard filling: For the custard filling:
• 4 cups (1 liter) whole milk 4 cups (1 liter) whole milk
• ½ cup (100g) granulated sugar ½ cup (100g) granulated sugar
• 4 large eggs 4 large eggs
• ⅓ cup (40g) all-purpose flour ⅓ cup (40g) all-purpose flour
• 2 tablespoons (30g) unsalted butter 2 tablespoons (30g) unsalted butter
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon, plus extra for dusting 1 teaspoon ground cinnamon, plus extra for dusting

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 9g
• Carbohydrates (total, sugars): 38g, 20g
• Protein: 9g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large mixing bowl, combine the flour, butter, and sugar for the crust. Rub the mixture together with your fingertips until it resembles breadcrumbs.
3. 3.
   Add the beaten egg to the mixture and knead until a smooth dough forms. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
4. 4.
   Roll out the chilled dough on a lightly floured surface and line a greased tart pan with it. Trim any excess dough.
5. 5.
   In a saucepan, heat the milk until just below boiling point. Remove from heat and set aside.
6. 6.
   In a separate bowl, whisk together the sugar, eggs, and flour until well combined.
7. 7.
   Slowly pour the hot milk into the egg mixture, whisking continuously to prevent curdling.
8. 8.
   Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon.
9. 9.
   Remove the saucepan from heat and stir in the butter, vanilla extract, and ground cinnamon.
10. 10.
    Pour the custard into the prepared crust and smooth the top with a spatula. Sprinkle a generous amount of cinnamon on top.
11. 11.
    Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the custard is set.
12. 12.
    Allow the Melktert to cool completely before refrigerating for at least 2 hours.
13. 13.
    Serve chilled, dusted with additional cinnamon if desired.

Treat your ingredients with care...

• Butter — Make sure the butter is cold and cubed for the crust to achieve a flaky texture.
• Milk — Use whole milk for a richer and creamier custard.
• Vanilla extract — Opt for pure vanilla extract to enhance the flavor of the custard.
• Ground cinnamon — Adjust the amount of cinnamon according to your preference for spiciness.
• All-purpose flour — Sift the flour before using to ensure a smooth custard filling.

Tips & Tricks

• For a crispier crust, blind bake it before adding the custard filling.
• Dust the tart with cinnamon just before serving to enhance the aroma.
• Serve the Melktert with a dollop of whipped cream or a sprinkle of powdered sugar for added indulgence.
• Experiment with different spices such as nutmeg or cardamom to add your own twist to the custard.
• If you prefer a sweeter custard, increase the amount of sugar in the filling.

Serving advice

Serve the Melktert chilled for the best flavor and texture. Cut it into wedges and present it on a dessert plate. Garnish with a sprinkle of cinnamon or a dusting of powdered sugar for an elegant touch.

Presentation advice

To elevate the presentation, serve the Melktert on a decorative dessert platter. You can also add a drizzle of caramel sauce or a few fresh berries as a colorful and appetizing garnish.