South African Melktert: A Creamy, Custardy Delight

Melktert, or milk tart, is a beloved South African dessert, a creamy custard filling baked in a sweet pastry crust. It’s a comforting treat, often enjoyed with a cup of tea or coffee, and is a staple at family gatherings, church bazaars, and bake sales. While the exact origins are debated, its roots likely lie in the Dutch settlers who brought their baking traditions to South Africa centuries ago. This recipe will guide you through creating your own authentic melktert, step-by-step.

What is Melktert?

Melktert is essentially a milk-based custard tart. It differs from a traditional custard tart in a few key ways. Firstly, the custard is typically lighter and less dense. Secondly, it often features a delicate dusting of cinnamon on top, adding a warm, aromatic spice. Finally, the crust can range from a traditional shortcrust pastry to a slightly sweeter, almost biscuit-like base.

Why This Recipe Works

This recipe combines traditional techniques with some modern tips to ensure a perfectly creamy and flavorful melktert. We’ll focus on:

* **Achieving a smooth, lump-free custard:** Careful attention to temperature control and proper whisking is key.
* **Creating a tender, flaky crust:** Using cold butter and avoiding over-mixing the dough are essential.
* **Balancing flavors:** The perfect ratio of milk, sugar, and vanilla extract will result in a delicious and satisfying tart.
* **Preventing a soggy crust:** Blind baking the crust before adding the filling will help keep it crisp.

Ingredients

Here’s what you’ll need to make your own South African melktert:

**For the Pastry Crust:**

* 250g (2 cups) all-purpose flour
* 125g (1/2 cup) cold unsalted butter, cubed
* 50g (1/4 cup) icing sugar
* 1 large egg yolk
* 2-3 tablespoons ice water
* Pinch of salt

**For the Custard Filling:**

* 1 liter (4 cups) full-cream milk
* 125g (1/2 cup + 1 tbsp) granulated sugar
* 2 large eggs
* 3 tablespoons cornstarch
* 1 teaspoon vanilla extract
* Pinch of salt
* Ground cinnamon, for dusting

Equipment You’ll Need

* 9-inch tart pan (preferably with a removable bottom)
* Mixing bowls
* Whisk
* Saucepan
* Measuring cups and spoons
* Parchment paper
* Baking beans or pie weights
* Rolling pin

Step-by-Step Instructions

Let’s break down the process of making melktert into easy-to-follow steps.

Part 1: Making the Pastry Crust

1. **Combine Dry Ingredients:** In a large mixing bowl, whisk together the flour, icing sugar, and salt.
2. **Add Butter:** Add the cold, cubed butter to the flour mixture. Using your fingertips or a pastry blender, rub the butter into the flour until the mixture resembles coarse breadcrumbs. The key here is to work quickly and keep the butter cold. This will ensure a flaky crust.
3. **Add Egg Yolk and Water:** In a separate small bowl, whisk together the egg yolk and 2 tablespoons of ice water. Gradually add this mixture to the flour mixture, mixing until the dough just comes together. Add the remaining tablespoon of ice water if needed, but be careful not to overmix.
4. **Form and Chill the Dough:** Gently flatten the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes. This allows the gluten to relax and prevents the crust from shrinking during baking.
5. **Roll Out the Dough:** On a lightly floured surface, roll out the dough into a circle slightly larger than your tart pan. Carefully transfer the dough to the tart pan, pressing it gently into the bottom and up the sides. Trim any excess dough from the edges. You can use a rolling pin to roll over the top of the pan to neatly trim the edges.
6. **Dock the Crust:** Use a fork to prick the bottom of the crust several times. This will prevent the crust from puffing up during baking.
7. **Chill Again:** Place the tart pan with the dough back in the refrigerator for another 15 minutes. This will further prevent shrinkage.
8. **Blind Bake:** Preheat your oven to 180°C (350°F). Line the crust with parchment paper and fill with baking beans or pie weights. Bake for 15 minutes. Remove the parchment paper and baking beans and bake for another 5-10 minutes, or until the crust is lightly golden brown. Keep a close eye on it to prevent burning.
9. **Cool:** Let the crust cool completely before adding the filling. This step is crucial to prevent a soggy bottom.

Part 2: Making the Custard Filling

1. **Heat the Milk:** In a saucepan, heat the milk over medium heat until it just begins to simmer. Do not boil.
2. **Whisk Eggs, Sugar, and Cornstarch:** While the milk is heating, in a separate bowl, whisk together the eggs, sugar, cornstarch, and salt until smooth and pale.
3. **Temper the Egg Mixture:** Gradually pour a small amount of the hot milk into the egg mixture, whisking constantly. This will temper the eggs and prevent them from scrambling when added to the hot milk. Continue adding the hot milk in a slow, steady stream, whisking continuously.
4. **Combine and Cook:** Pour the egg mixture back into the saucepan with the remaining hot milk. Cook over medium-low heat, stirring constantly with a whisk, until the custard thickens and coats the back of a spoon. This should take about 5-10 minutes. Be patient and continue stirring to prevent lumps from forming. Reduce the heat if necessary to prevent the mixture from scorching.
5. **Add Vanilla Extract:** Remove the saucepan from the heat and stir in the vanilla extract.
6. **Pour into Crust:** Pour the custard filling into the cooled pastry crust.
7. **Cool and Chill:** Let the melktert cool to room temperature, then cover it with plastic wrap (making sure the plastic wrap touches the surface of the custard to prevent a skin from forming) and chill in the refrigerator for at least 2-3 hours, or preferably overnight. This allows the custard to set completely.
8. **Dust with Cinnamon:** Before serving, dust the top of the melktert generously with ground cinnamon.

Tips for Success

* **Keep Ingredients Cold:** Cold butter is essential for a flaky pastry crust. Use ice water to bring the dough together, and chill the dough at various stages to prevent the gluten from developing too much.
* **Don’t Overmix the Dough:** Overmixing the dough will result in a tough crust. Mix only until the ingredients are just combined.
* **Blind Bake Properly:** Blind baking the crust is crucial for preventing a soggy bottom. Make sure to use enough baking beans or pie weights to weigh down the crust completely.
* **Temper the Eggs Carefully:** Tempering the eggs properly is essential for a smooth, lump-free custard. Pour the hot milk into the egg mixture slowly and steadily, whisking constantly.
* **Stir Constantly:** When cooking the custard, stir constantly to prevent lumps from forming and to ensure that the custard thickens evenly.
* **Chill Thoroughly:** Chilling the melktert for at least 2-3 hours allows the custard to set completely and enhances the flavor.
* **Use Full-Cream Milk:** Using full-cream milk will result in a richer and creamier custard.
* **Adjust Sweetness to Taste:** Adjust the amount of sugar to your liking. If you prefer a less sweet melktert, reduce the amount of sugar slightly.

Variations

While the classic melktert is delicious on its own, here are a few variations you can try:

* **Lemon Zest:** Add a teaspoon of lemon zest to the custard filling for a bright, citrusy flavor.
* **Almond Extract:** Substitute half of the vanilla extract with almond extract for a slightly nutty flavor.
* **Coconut:** Sprinkle some desiccated coconut on top of the melktert before chilling for a tropical twist.
* **Different Crusts:** Experiment with different crusts, such as a shortbread crust or a graham cracker crust.
* **Individual Melkterts:** Make individual melkterts by using smaller tart pans or ramekins. This is a great option for parties or gatherings.

Serving Suggestions

Melktert is best served chilled. It’s delicious on its own, but you can also serve it with:

* A cup of tea or coffee
* A scoop of vanilla ice cream
* Fresh berries
* A dusting of cocoa powder

Storage Instructions

Store leftover melktert in the refrigerator, covered tightly with plastic wrap, for up to 3-4 days. The crust may soften slightly over time, but the flavor will still be delicious.

Nutritional Information (Approximate)

* Calories: 350-450 per serving (depending on portion size and ingredients)
* Fat: 20-30g
* Carbohydrates: 30-40g
* Protein: 5-7g

Conclusion

Melktert is a truly special dessert that embodies the warmth and hospitality of South African culture. With its creamy custard filling and delicate pastry crust, it’s a treat that’s sure to delight your taste buds. This recipe provides a detailed guide to creating your own authentic melktert at home. So gather your ingredients, follow the steps carefully, and get ready to enjoy a taste of South Africa!

Recipe Card

**South African Melktert (Milk Tart)**

A classic South African dessert featuring a creamy custard filling in a sweet pastry crust, dusted with cinnamon.

**Prep Time:** 45 minutes
**Chill Time:** 2-3 hours (or overnight)
**Bake Time:** 20-25 minutes
**Total Time:** Approximately 3-4 hours (including chill time)
**Servings:** 8-10

**Ingredients:**

**Pastry Crust:**

* 250g (2 cups) all-purpose flour
* 125g (1/2 cup) cold unsalted butter, cubed
* 50g (1/4 cup) icing sugar
* 1 large egg yolk
* 2-3 tablespoons ice water
* Pinch of salt

**Custard Filling:**

* 1 liter (4 cups) full-cream milk
* 125g (1/2 cup + 1 tbsp) granulated sugar
* 2 large eggs
* 3 tablespoons cornstarch
* 1 teaspoon vanilla extract
* Pinch of salt
* Ground cinnamon, for dusting

**Instructions:**

**Pastry Crust:**

1. In a large bowl, whisk together flour, icing sugar, and salt.
2. Rub in cold butter until the mixture resembles coarse breadcrumbs.
3. Whisk egg yolk and 2 tablespoons ice water. Add to flour mixture, mixing until just combined. Add remaining water if needed.
4. Flatten into a disc, wrap, and chill for 30 minutes.
5. Roll out dough and transfer to a 9-inch tart pan. Trim edges.
6. Prick the bottom with a fork.
7. Chill again for 15 minutes.
8. Preheat oven to 180°C (350°F). Line crust with parchment and fill with baking beans. Bake for 15 minutes. Remove paper and beans, bake for 5-10 minutes more, until lightly golden.
9. Cool completely.

**Custard Filling:**

1. Heat milk in a saucepan until simmering (do not boil).
2. Whisk eggs, sugar, cornstarch, and salt until smooth.
3. Temper eggs by slowly adding hot milk, whisking constantly.
4. Pour egg mixture back into saucepan. Cook over medium-low heat, stirring constantly, until thickened (5-10 minutes).
5. Remove from heat, stir in vanilla extract.
6. Pour filling into cooled crust.
7. Cool to room temperature, then cover and chill for at least 2-3 hours (or overnight).
8. Dust with cinnamon before serving.

**Notes:**

* Keep ingredients cold for a flaky crust.
* Don’t overmix the dough.
* Blind bake properly to prevent a soggy bottom.
* Temper eggs carefully for a smooth custard.
* Chill thoroughly for a set custard.

Enjoy your homemade South African Melktert!

Frequently Asked Questions (FAQ)

**Q: Can I use margarine instead of butter in the pastry crust?**

A: While you can use margarine, butter is highly recommended for the best flavor and flakiness. Butter contains milk solids and fats that contribute to a richer taste and a more tender texture.

**Q: My pastry crust shrank during baking. What did I do wrong?**

A: Several factors can cause pastry to shrink. Overmixing the dough develops too much gluten, which causes it to contract. Not chilling the dough sufficiently before baking can also lead to shrinkage. Make sure to chill the dough for the recommended time and avoid overworking it.

**Q: My custard filling is lumpy. How can I prevent this?**

A: Lumpy custard is often caused by the eggs scrambling. Make sure to temper the eggs properly by gradually adding hot milk while whisking constantly. Also, stir the custard continuously while it’s cooking to prevent lumps from forming. If lumps do form, you can try straining the custard through a fine-mesh sieve.

**Q: Can I freeze melktert?**

A: Freezing melktert is not recommended as the texture of the custard can change and become grainy. The crust may also become soggy upon thawing. It’s best to enjoy melktert fresh.

**Q: How do I know when the custard is thick enough?**

A: The custard is thick enough when it coats the back of a spoon. To test, dip a spoon into the custard and run your finger across the back of the spoon. If the custard doesn’t run back together and the line remains, it’s ready.

**Q: Can I use different types of milk?**

A: Full-cream milk is recommended for the richest and creamiest custard. However, you can use lower-fat milk if you prefer, but the custard may not be as rich. Avoid using skim milk as it may result in a thin and watery custard.

**Q: What are baking beans, and can I use something else?**

A: Baking beans are used to weigh down the pastry crust during blind baking, preventing it from puffing up. You can also use pie weights, dried beans, or even rice. Make sure to use enough to cover the entire bottom of the crust.

**Q: Can I make melktert without a tart pan?**

A: While a tart pan with a removable bottom is ideal, you can use a pie dish if you don’t have one. Just make sure to grease the dish well before adding the pastry.

**Q: Is there a vegan version of melktert?**

A: Yes, it is possible to make a vegan melktert by substituting the dairy milk with plant-based milk (such as almond or soy milk) and using a vegan egg replacement for the eggs. You’ll also need to ensure that the pastry crust is made with vegan butter or margarine.

**Q: How long does melktert last in the refrigerator?**

A: Melktert will last for up to 3-4 days in the refrigerator when stored properly in an airtight container. After this time, the crust may start to get soggy.

By following these tips and instructions, you’ll be well on your way to creating a delicious and authentic South African melktert that your family and friends will love. Enjoy!