Feed The Couple Makes – South African Milk Tart (Melktert)

 

For Christmas we attempted to make one of Ayran’s favourite tarts from South Africa, the Milk Tart, or to the Dutch and Afrikaans, Melktert. A South African favourite, brought here by the Dutch. The recipe was then adapted by the Cape Malays, who added more spice and cut the workload by using ready-made puff pastry for the crust.

In South Africa we normally refer to a pie as something that has a savoury filling e.g. Chicken and mushroom pie, and to a tart as something with a sweet filling. I believe, in North America, sweet fillings in a crust are normally called a pie, as in Pecan Pie, Cherry Pie, and the common but great Apple Pie. The concept of a savoury pie is more foreign in the US, and it is only available in speciality shops focusing on British or Australian Goods. I am not aware of any South African Pie producers in the UK or USA, but if you know, please send a comment that all of us can learn about them.

For your information, the texture of a Milk Tart is similar to a Buttermilk Pie.

So for all readers and followers that has always wanted to make a South African dish, or for the South Africans abroad, this one is with complements of Feed The Couple.

 

The Ingredients:

The Crust:

• 100 ml unsalted butter, softened.
• 100 ml white sugar.
• 2 extra large eggs.
• 200 ml sifted cake flour.
• 1 tsp baking powder.
• 1 pinch table salt.

The Custard filling:

• 4 large eggs, separated.
• 3 ml vanilla essence.
• 3 cups whole milk.
• 25 grams sifted cake flour.
• 25 grams corn flour.
• 1 pinch salt.
• 100 grams white sugar .
• 250 grams unsalted butter, cut into smallish blocks.
• 2 tsp cinnamon sugar, for sprinkling.

The Method: 

The Crust:

• Preheat oven to 190°C.
• Beat butter and sugar together to combine.
• Mix 1 egg thoroughly into butter mixture before adding second egg.
• Sift dry ingredients into a large bowl.
• Add egg mixture and stir to form a paste.
• Spread crust mixture evenly over base and sides of two 23cm greased tart dishes.

The Custard filling:

• Whisk egg whites and vanilla, until stiff peaks form.
• Set aside.
• Mix 150ml milk, cake flour, cornflour, salt and sugar together until smooth. Set aside.
• Bring remaining milk to just below boiling point.
• Remove from heat and stir in reserved cornflour mixture.
• Return to heat, stirring continuously, until mixture thickens.
• Add butter, a little at a time, mixing until well combined.
• Beat egg yolks lightly and mix into the custard.
• Gently fold in beaten egg whites. Pour into dishes.
• Bake for 20 minutes. Cool.
• And, serve sprinkled with cinnamon sugar