Three milk tart recipes

Milk tart: Traditional and delicious. Image: Unsplash.

The ever so simple and elegant South African Milk Tart

Best-selling cookbook author and chef Cass Abrahams shares her version of South Africa’s ever popular melktert

Three milk tart recipes

Milk tart: Traditional and delicious. Image: Unsplash.

An evergreen favorite dessert with a slightly sweetened shortcrust pastry. This South African milk tart is definitely popular amongst South Africans and seems to be a loved treat or dessert by all cultures around the globe who have had the opportunity to try it.

What makes milk tart so special?

To be honest, I don’t think that there is really anything spectacular about this dessert. The ingredients are quite basic and making it is even simpler. It has no exquisite visual appeal either, and yet it is just wonderful in its simplicity.

Give it a go and try this South African milk tart today.

Milk Tart

5 from 3 votes
Recipe by Cass Abrahams Course: DessertCuisine: South AfricanDifficulty: Easy
Prep time

15

minutes
Cooking time

30

minutes
Total time

45

minutes

Best-selling cookbook author and chef Cass Abrahams shares her version of South Africa’s ever popular melktert

Ingredients

  • Pastry
  • 750 ml flour

  • Salt to taste

  • 10 ml baking powder

  • 30 g butter

  • 45 ml (3 tbsp) sugar

  • 2 eggs

  • A little iced water

  • Filling
  • 500 ml sugar

  • 50 ml flour

  • Pinch of salt

  • 1 litre milk

  • 5 ml vanilla essence

  • 4 cardamom pods

  • 2 sticks cinnamon

  • 9 eggs, separated

  • 30 g butter

  • 30 ml cinnamon sugar

Method

  • Pastry
  • Sift flour, salt, and baking powder.
  • Cream butter and sugar in a separate bowl.
  • Beat eggs and add to creamed butter and sugar; beat thoroughly.
  • Sift flour into the egg mixture and gently mix to form a soft dough.
  • Add a little iced water if necessary.
  • Roll out into 5mm thickness and line a loose-bottomed tin of 25cm diameter.
  • Press the dough lightly into the tin, neatly finish off edges, prick with fork and brush with lightly beaten egg white to prevent the dough from becoming soggy.
  • Filling
  • Mix half the sugar with flour and salt.
  • Bring milk to the boil over low heat.
  • Carefully stir the flour mixture into the milk and continue stirring over low heat until the mixture thickens.
  • Remove from heat and add vanilla essence, cardamom, and cinnamon.
  • Beat egg yolks.
  • Add the rest of the sugar and beat until the mixture is light and creamy.
  • Stir egg mixture into milk mixture.
  • Leave to cool slightly and remove cardamom pods and cinnamon sticks.
  • Beat egg whites until stiff and fold into the filling.
  • Spoon filling into unbaked crust.
  • Dot with butter and sprinkle with cinnamon sugar.
  • Bake at 1800C for 30 minutes.
  • Reduce heat to 1600C and bake until the crust is golden.

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