Grandmas Melk Tert South African Custard Tart Recipes

SOUTH AFRICAN MELKTERT (MILK TART)

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat a 9 inch deep dish pie plate with vegetable oil cooking spray.
• In a large bowl, mix together the butter and sugar until smooth. Add the egg yolks and beat until light and fluffy. Sift in the cake flour, baking powder and salt, and stir until well blended. Mix in the vanilla and milk. In a separate bowl, whip the egg whites to stiff peaks using an electric mixer. Fold into the batter. Pour into the prepared pie plate, and sprinkle cinnamon sugar over the top.
• Bake for 25 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C). Continue to bake for 25 to 30 minutes, or until the center is set when you gently jiggle the pie. Serve hot or cold.

SOUTH AFRICAN MILK TART

Steps:

• Make the pastry according to recipe instructions then blind bake until golden brown and crisp. Remove from the oven and allow to cool.
• To make the filling, heat the milk, cream, vanilla, almond extract and nutmeg in a saucepan over medium heat.
• In a mixing bowl, whisk together the egg yolk, sugar, flours and salt.
• Once the milk is hot, whisk two ladles full of the milk into the egg mixture to temper the eggs.
• Pour the egg mixture back into the saucepan and cook until thickened, whisking continuously. Cook the custard for 2-3 minutes until thick and smooth.
• Pass the custard through a fine-mesh sieve. Beat in the butter.
• Pour the custard into the prepared crust. Spray a piece of parchment paper with cooking spray then press onto the surface of the custard to avoid a skin from forming.
• Place the milk tart in the fridge and allow to set for at least 4 hours but ideally overnight.
• Before serving, dust the cinnamon over the milk tart. Slice and serve.

GRANDMA'S MELK TERT (SOUTH AFRICAN CUSTARD TART)

Steps:

• Sift the flour and cornflour into a large heatproof bowl.
• Stir in the eggs and Vanilla Extract.
• Put to one side.
• On the hob, place a large pot onto medium heat.
• Pour in the milk, sugar and butter.
• Stir over the heat until the sugar and butter has completely dissolved and melted.
• Pour the milk mixture into the bowl slowly so you don't cook the eggs, stirring constantly.
• Pour the combined mixture back into the pot and return to the heat.
• Stir continuously until the mixture becomes thick (like the consistancy of meringue - it sort of all comes together suddenly).
• Remove from the heat and pour immediately into the pastry case.
• Smooth it out so that it is level.
• Dust with cinnamon.
• Leave to cool, and then store in the fridge until you can't stand it any longer and must have a slice!

SOUTH AFRICAN MELKTERT (MILK TART)

Steps:

• Mix sweetened condensed milk, 1 tin (300 ml) milk, egg yolks, corn starch and custard powder in a large microwave proof casserole dish. Whisk together until mixed well. Add the rest of the milk (5 tins or 1500 ml) and mix well again. Cook at high power in microwave for 3 minutes. Stir well and add margarine and vanilla. Cook for 3 minutes, stir well, continue cooking in two or three minute intevals until mixture is thickened and smooth. It takes about 8 minutes total in my microwave. Allow to cool slightly.
• Beat reserved egg whites until stiffly beaten. Fold in egg whites into cooked milk mixture.
• Pour into three baked pie crust - use Pat in Pan pie crust as a good pie crust for this pie.
• Sprinkle cinnamon on top of pie.

SOUTH AFRICAN MILK TART

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine 1/2 cup margarine and 1/2 cup sugar in a bowl; beat with an electric mixer on low speed until creamy. Add 2 cups flour, 1 egg, baking powder, and salt; mix well until dough comes together.
• Press dough into bottom and sides of two 8-inch pie plates to form crusts.
• Bake in the preheated oven until lightly golden, about 10 minutes. Remove from oven and let cool.
• Combine milk and 1 teaspoon margarine in a saucepan over medium-low heat; bring to a boil. Remove from heat.
• Mix 1 1/2 cup sugar, 2 eggs, 2 1/2 teaspoons flour, cornstarch, and vanilla extract into a smooth paste in a bowl. Pour over hot milk in the saucepan.
• Return saucepan to medium heat and stir milk mixture until thick, 5 to 8 minutes.
• Divide milk mixture evenly between the cooled crusts. Sprinkle cinnamon on top. Cool until filling is set, about 30 minutes.