Melktert (milk tart) is said to have been brought to South Africa by Dutch settlers in the 17th century. Consisting of a sweet pastry crust, with a custard filling, it is a staple at church fetes and in home industries, and commonplace in South African supermarkets.
Cinnamon is sprinkled over the surface, and the milk used for making the custard may also be infused with a cinnamon stick. Melktert can be served chilled or at room temperature, or even slightly warmed.
Ingredients
- 1 litre milk
- 250g butter
- 3/4 cup cornflower mixed with a small quantity of milk
- 3/4 cup of sugar (my mother used to use brown sugar)
- 2 eggs
- Pinch of salt
- 1 Teaspoon vanilla essence
Method
- Pour the milk and butter into a pot and heat until the butter has melted and the mixture starts to boil.
- Slowly add the rest of the ingeredients, stirring continously to prevent lumps forming. Boil on medium heat for about 10 minutes.
- Pour into a greased dish. (Some people like it with a pie-crust, others without.)
- Place the tart in the refrigerator to cool down and serve when cold.
PS! Did you know that 27 February is National Melk Tart Day?