Melktert (South African Milk Tart)

9 steps. Take it one step at a time.

1. 01

   In a large bowl, cream 125g softened butter and 50g sugar

   In a large bowl, cream 125g (4.4 oz) softened butter and 50g (1/4 cup) sugar until light and fluffy. Beat in the egg.

2. 02

   Sift 250g flour, 5g baking powder, and a pinch of salt

   Sift 250g (2 cups) flour, 5g (1 tsp) baking powder, and a pinch of salt. Add to the butter mixture and mix until a dough forms. Press the dough into a 9-inch pie dish, covering the bottom and sides.

3. 03

   Bake the crust in a preheated oven

   Bake the crust in a preheated oven at 180°C (356°F) for 15-20 minutes or until golden brown. Set aside to cool.

   20 min
4. 04

   Bring the 1 liter of milk

   Bring the 1 liter (1.06 qt) of milk to a boil in a medium saucepan, then remove from heat.

5. 05

   Whisk 3 eggs and 100g sugar

   In a separate bowl, whisk 3 eggs and 100g (1/2 cup) sugar until thick. Whisk in 30g (1/4 cup) cornstarch and 30g (1/4 cup) flour until smooth.

6. 06

   Slowly pour the hot milk

   Slowly pour the hot milk into the egg mixture while whisking constantly. Return the mixture to the saucepan.

7. 07

   Cook over medium-low heat, whisking continuously

   Cook over medium-low heat, whisking continuously until the custard thickens (about 5-10 minutes). Remove from heat and stir in 50g (1.8 oz) butter and 5ml (1 tsp) vanilla essence.

   10 min
8. 08

   Pour the custard

   Pour the custard into the baked pastry shell. Sprinkle generously with ground cinnamon.

9. 09

   Allow the tart to cool

   Allow the tart to cool to room temperature, then refrigerate for at least 3-4 hours before serving.

   4 hr