Melktert Recipes

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SOUTH AFRICAN MELKTERT (MILKTART)



South African Melktert (Milktart) image

This is a wonderfully thick and flavourful milk custard set in a crust. A traditional tart which is loved by young and old alike. Children especially love the filling as a dessert.

Provided by Bokenpop aka Mad

Categories     Dessert

Time 15m

Yield 2 pies

Number Of Ingredients 10

2 prepared graham cracker crusts
1 liter milk
1 1/4 cups cake flour
1 cup white sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
1 pinch salt
4 eggs, separated
1 tablespoon margarine
2 teaspoons cinnamon

Steps:

  • Heat 3 cups of milk to boiling point.
  • Mix remaining milk, flour, sugar, extracts, salt and egg yolks together and add to hot milk.
  • Cook until very thick and remove from stove.
  • Whisk egg whites to stiff peak stage and add to milk mixture after it has been off the stove for 5 minutes.
  • Stir in margarine and pour mixture into ready-made pie shells.
  • Sprinkle with cinnamon.
  • Refrigerate to cool and set.

Nutrition Facts : Calories 2424.4, Fat 94.9, SaturatedFat 28.4, Cholesterol 495.4, Sodium 1904.8, Carbohydrate 349.9, Fiber 6.3, Sugar 193.2, Protein 46.8

SOUTH AFRICAN MILK TART



South African Milk Tart image

This traditional South African dessert is creamy and delicate. Make it for Easter, Mother's Day or teatime any day!

Provided by Susannah Brinkley

Categories     Desserts

Time 1h15m

Number Of Ingredients 15

6 ounces butter, softened
½ cup (100g) sugar
1 egg
2 cups (300g) flour
pinch salt
¼ teaspoon (1.25ml) pure almond extract
4 cups (950ml) milk
1 tablespoon (0.5 ounces) butter
½ cup (100g) sugar
2 eggs
3 tablespoons (24g) cornstarch
3 tablespoons (24g) flour
1 teaspoon (5ml) pure vanilla extract
pinch salt
1 tablespoon (14.3g) cinnamon

Steps:

  • Cream the butter and add the sugar. Beat in the egg and almond extract. Stir in the flour and salt. Knead until a soft dough has formed. Chill for 10 minutes.
  • Roll the dough out onto a lightly floured surface and layer it into a greased pie dish. Cover with a sheet of parchment paper and fill the void with pie weights. Bake blind at 350 degrees for 15 minutes. Remove parchment and pie weights. Allow crust to cool completely on a wire rack.
  • In a heat proof bowl, whisk together the eggs, sugar, cornstarch, flour and vanilla. Set aside.
  • In a medium size saucepan, heat the milk and butter at medium setting. Do not bring to a rolling boil.
  • Add about a fourth of the milk to the egg mixture, whisking to incorporate it evenly. Pour the mixture back into the saucepan with the remainder of the milk. Return to heat and stir constantly until it thickens. Do not boil!
  • Pour the filling into the pie crust and let cool completely. Refrigerate until serving. Sprinkle with cinnamon before serving.

Nutrition Facts : Calories 491 calories, Carbohydrate 61 grams carbohydrates, Cholesterol 129 milligrams cholesterol, Fat 23 grams fat, Fiber 1 grams fiber, Protein 10 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1 serving, Sodium 273 milligrams sodium, Sugar 25 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

SOUTH AFRICAN MELKTERT (MILK TART)



South African Melktert (Milk Tart) image

My 'ouma' South African grandmother's legendary milk tart. It is lip-smacking. The recipe is a real winner. It is a traditional South African tart that is very easy to prepare.

Provided by TWAKMUIS

Categories     World Cuisine Recipes     African

Time 1h10m

Yield 8

Number Of Ingredients 10

3 tablespoons butter, melted
1 cup white sugar
3 egg yolks
1 cup cake flour
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon vanilla extract
4 cups milk
3 egg white
1 tablespoon cinnamon sugar

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.

Nutrition Facts : Calories 294.3 calories, Carbohydrate 46.8 g, Cholesterol 98 mg, Fat 8.5 g, Fiber 0.3 g, Protein 7.9 g, SaturatedFat 4.9 g, Sodium 238.5 mg, Sugar 30.9 g

MELKTERT



Melktert image

Provided by Amarachi Irobi

Categories     Dessert

Number Of Ingredients 10

3 tbsp butter, melted
1 cup white sugar
3 egg yolks
1 cup cake flour
1 tsp baking powder
¼ tsp salt
1 tsp vanilla extract
4 cups milk
3 egg white
1 tbps cinnamon sugar

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 MELKTERT OR MILK TART (CUSTARD PIE)



South African Melktert or Milk Tart (Custard Pie) image

This traditional South African Melktert or Milk Tart is a variation of an egg custard pie which originated with the Dutch settlers who came South Africa in the 17th Century. Melktert was then adapted and made a purely South African creation by the Cape Malays. Apparently wives reputations hang on their Melkterts and recipes are family heirlooms. So, for something exotic and a bit different, give this a try.

Provided by NcMysteryShopper

Categories     Dessert

Time 45m

Yield 2 Pies

Number Of Ingredients 13

1/2 lb puff pastry
1 1/2 teaspoons butter
1 pinch salt
1 cinnamon stick
3 cups milk, for boiling
2 teaspoons custard powder
3 teaspoons cornflour
3 teaspoons cake flour
2 tablespoons cold milk
1/2 cup sugar
4 large eggs, separated
1/2 teaspoon almond essence
cinnamon-sugar mixture

Steps:

  • Preheat oven to 400o F.
  • Line bottom and sides of two pie plates (not deep dish) with puff pastry making raised edges.
  • In a pot, bring milk to a slow boil and add butter, salt and cinnamon. Reduce to simmer.
  • In a mixing bowl, combine custard powder, corn flour and cake flour. Stir in cold milk and mix to form a paste. Stir in a little of the hot milk mixture.
  • Stir custard mixture into the pot of hot milk. Add 4 tbsp of the sugar and bring to a boil, stirring continuously.
  • Remove from heat once the mixture has thickened. Discard cinnamon.
  • Beat egg whites until stiff. Gradually beat in the remaining sugar. Set Aside.
  • Beat egg yolks lightly and add a little of the custard mixture to the egg yolks.
  • Then stir the yolk/custard mixture into the main custard mixture and add almond extract.
  • Gently FOLD in the egg whites.
  • Pour the mixture into the awaiting pie pans and bake for approximately 10 minutes.
  • Lower the temperature to 350 F and bake for an additional 10 to 15 minutes or until the filling has set.
  • Cool slightly and sprinkle the top of the custard pie with cinnamon and sugar.
  • Serve cold.

MILK TART



Milk Tart image

This custard pie with a sweet pastry crust is a South African favorite, especially at tea time. I got this wonderful recipe from a friend.

Provided by RENE CONRADIE

Categories     World Cuisine Recipes     African

Time 50m

Yield 16

Number Of Ingredients 14

½ cup butter, softened
1 cup white sugar
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
1 pinch salt
4 cups milk
1 teaspoon vanilla extract
1 tablespoon butter
2 ½ tablespoons all-purpose flour
2 ½ tablespoons cornstarch
½ cup white sugar
2 eggs, beaten
½ teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium mixing bowl, cream together 1/2 cup butter or margarine and 1 cup sugar. Add 1 egg and beat until mixture is smooth. In a separate bowl, mix together 2 cups flour, baking powder, and salt. Stir flour mixture into sugar mixture just until ingredients are thoroughly combined. Press mixture into bottom and sides of two 9-inch pie pans.
  • Bake in preheated oven for 10 to 15 minutes, until golden brown.
  • In a large saucepan, combine milk, vanilla extract, and 1 tablespoon butter or margarine. Bring to a boil over medium heat, then remove from burner.
  • In a separate bowl, mix together 2 1/2 tablespoons flour, cornstarch, and 1/2 cup sugar. Add beaten eggs to sugar mixture and whisk until smooth. Slowly whisk mixture into milk. Return pan to heat and bring to a boil, stirring constantly. Boil and stir 5 minutes. Pour half of mixture into each pastry shell. Sprinkle with cinnamon. Chill before serving.

Nutrition Facts : Calories 241 calories, Carbohydrate 35.9 g, Cholesterol 56.9 mg, Fat 8.8 g, Fiber 0.5 g, Protein 5 g, SaturatedFat 5.2 g, Sodium 145.5 mg, Sugar 21.7 g

MELKTERT



Melktert image

Provided by Lannice Snyman

Categories     Milk/Cream     Egg     Dessert     Bake     Vanilla     Fall     Cinnamon     Phyllo/Puff Pastry Dough     Simmer     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 11

400 g (14 ounces) puff pastry or flaky pastry (see tips, below)
500 ml (2 cups) full-cream milk (whole milk)
1 stick cinnamon
3 eggs, separated
80 ml (1/3 cup) cake flour
15 ml (1 tablespoon) cornflour (cornstarch)
80 ml (1/3 cup) castor sugar (superfine sugar - regular sugar may be substituted)
2 ml (1/2 teaspoon) baking powder
30 g (30 ml) (2 tablespoons) butter
15 ml (1 tablespoon) vanilla essence (vanilla extract)
ground cinnamon

Steps:

  • CRUST
  • Set the oven at 200°C (400°F). Lightly grease a 24-cm (10-inch) shallow enamel plate or quiche tin. Roll out the pastry and line the baking plate or tin. Press in a piece of oiled foil and bake for 10 minutes. Remove foil and bake the crust for about 5 minutes more until crisp and golden. Allow to cool.
  • FILLING
  • Measure three-quarters of the milk into a saucepan, add the cinnamon and heat to just below boiling point. Set aside to infuse for about 15 minutes.
  • Mix together the remaining milk, egg yolks, flour, cornflour (cornstarch), castor sugar (superfine or regular sugar) and baking powder. Strain the cinnamon-flavoured milk, pour into a clean saucepan and cook, stirring, until the custard thickens. Remove from the heat, and whisk in the butter and vanilla essence. Cool to room temperature. Reduce oven temperature to 180°C (350°F).
  • Whisk the egg white stiffly and fold into the custard. Pour into the pastry shell and bake for 10 minutes. Reduce oven temperature to 160°C (325°F) and bake for about 30 minutes more, until the filling is set. Slide the hot tart onto a plate, sprinkle with ground cinnamon and serve warm.

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Top Asked Questions

How to make the best milk tart (melktert)?
This must be the ultimate baked Milk Tart (Melktert) recipe and you cannot get a more traditional Milk Tart Recipe. Cream butter and sugar. Add oil. Add the egg. Add essence (no earlier, no later). Finish off by adding flour, baking powder and salt. Boil milk and add butter.
How do you make melktert?
Melktert, aka “milktart,” is a tart with a custard-like filling, sprinkled with cinnamon. Cream margarine and sugar. Add egg, flour, baking powder and salt. Mix well, and press into 2 pie dishes. (Or buy two readymade pie bases – preferrably the shortbread type.)
How to make melktert pies?
Melktert Recipe. Mix well, and press into 2 pie dishes. Bake for 10 minutes at 320°F (160°C). (Or buy two readymade pie bases - preferrably the shortbread type.) Boil milk and margarine. Mix the rest of ingredients into a smooth paste in a bowl and add to boiling milk. Return to heat and stir until thick (about 5 minutes).
What is a melktert?
A pie of Cape Dutch origin, melktert literally translates to ‘milk tart’. It’s a bit like a custard tart, but with a different consistency. South African Milk Tarts are luscious and creamy, and the best ones are topped with a sprinkling of cinnamon.

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