South African Melktert Milktart 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

SOUTH AFRICAN MELKTERT (MILK TART)



South African Melktert (Milk Tart) image

This is a type of custard pie made in South Africa. This is a simple yet totally satisfying dessert or as a treat with coffee.

Provided by Debbie Boere Vrou

Categories     Tarts

Time 25m

Yield 3 pies, 24 serving(s)

Number Of Ingredients 9

300 ml sweetened condensed milk (Eagle Brand Condensed Milk)
1800 ml milk (6 tins, use tin to measure)
4 large eggs, separated
2 tablespoons margarine
1/2 cup cornstarch
1/2 cup sugar
2 tablespoons custard powder (Birds Custard Powder)
2 teaspoons vanilla
1 tablespoon cinnamon

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.

Nutrition Facts : Calories 144.7, Fat 5.8, SaturatedFat 2.9, Cholesterol 50.7, Sodium 78.4, Carbohydrate 18.7, Fiber 0.2, Sugar 12.6, Protein 4.7

SOUTH AFRICAN MILK TART (MELKTERT)



South African Milk Tart (Melktert) image

Make and share this South African Milk Tart (Melktert) recipe from Food.com.

Provided by MsBindy

Categories     Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 14

2 1/2 cups unbleached white flour, plus extra for rolling
2 teaspoons baking powder
1/4 teaspoon salt
1 cup butter
1 cup sour cream
2 cups milk
1/2 cup sugar
1/4 cup unbleached white flour
5 eggs
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon almond extract
2 teaspoons cinnamon
1/2 cup brown sugar

Steps:

  • Preheat oven to 400°F.
  • For the crust, combine the flour, baking powder, and salt in a large bowl.
  • Cut in the butter with a pastry cutter or knife until the flour resembles a coarse cornmeal.
  • Stir in the sour cream to form a soft dough.
  • Dust the dough with flour and form it into a ball.
  • On a generously floured surface, roll out the dough to fix at 11x13-inch baking sheet or a 14-inch pizza pan. It will be thicker than a usual pie crust.
  • Carefully lift the dough and lay it out flat on the unoiled pan. Crimp the edges by pinching them to form a rim. Pierce the dough with a fork in several places.
  • Bake for 25-30 minutes until crisp and golden.
  • Meanwhile, make the custard by heating the milk to boiling.
  • Combine the sugar, flour, eggs, and salt in a blender.
  • When the milk begins o foam, pur it slowly into the whirling blender.
  • Pour the custard back into the saucepan. Cook over medium heat, stirring constantly for 3-5 minutes, until thickened.
  • Remove from the heat, and stir in the vanilla and almond extracts. Set aside.
  • When the crust has baked, spread the custard filling evenly over it.
  • Generously sprinkle the top with cinnamon and brown sugar. Return the tart to the oven for about 15 minutes, until the brown sugar melts and the top of the custard is firm.
  • Serve the milk tart warm or cold.

Nutrition Facts : Calories 407.8, Fat 23.2, SaturatedFat 13.8, Cholesterol 142.9, Sodium 329.9, Carbohydrate 42.6, Fiber 1, Sugar 17.5, Protein 7.7

TRADITIONAL MELKTERT



Traditional Melktert image

This is the real old fashioned traditional South African Melktert, quite delicious, and rightly one of our favourite treats. There are many of these recipes on the web, adjusted in various ways, and with many ingredients added which were not available when this recipe was first created. These can make the finished tart something quite different from the original. There are also many recipes available that do not contain cinnamon, which may be a personal preference, but is definitely NOT traditional! It is very important to keep the pastry short, and to pre-bake it, so that the creamy filling does not make it soggy. I use honey in my filling, because it is more nutritious than sugar, and healthier, (and I think the settlers may well have used it, not sugar) but if you hate honey, you could substitute 80 - 100g sugar, to taste.

Provided by ZAR-INA

Categories     Dessert

Time 45m

Yield 1 tart, 8 serving(s)

Number Of Ingredients 12

150 g cake flour
90 g raw brown sugar
90 g butter
1 large egg
600 ml whole milk
1 cinnamon stick, whole
1 vanilla pod, split
60 ml raw honey (to taste)
1 1/2 tablespoons cake flour
1 1/2 tablespoons cornflour
30 g butter
2 large eggs

Steps:

  • METHOD.
  • First bake the pastry base, and allow it to cool. If the base is filled before it is cool, it will go soggy.
  • PASTRY BASE.
  • Mix the butter and sugar vigorously until it is light in colour. It does not have to be smooth, the grainy texture of the sugar helps the crust to be more like biscuit than cake.
  • Add the egg and beat well.
  • Add the flour and beat until well blended and smooth.
  • Press into a spring-form cake tin or loose-bottom tin, making sure that the pastry comes at least 4cms (1 1/2 inches) up the side of the tin.
  • Bake at 180degC for 25mins. Remove from oven and allow to cool.
  • FILLING.
  • Put the milk, cinnamon stick, vanilla pod and butter into a saucepan and scald. (bring almost to the boil before removing from the heat.) Turn off the heat and allow the saucepan to remain on the hot stove plate for the cinnamon and vanilla flavours to steep.
  • Meanwhile, put the honey (or sugar) and eggs into a bowl and whisk vigorously, adding small amounts of the flours until you have a smooth and well-blended consistency.
  • Strain the hot milk, and pour onto the sugar and egg mixture while beating until all the ingredients are well blended.
  • Return to the saucepan, and simmer over a low heat, stirring constantly with a wooden spoon or wire whisk until the mixture is thick and creamy, taking care that it does not stick to the bottom of the saucepan.
  • Pour the mixture into the prepared and cooled pastry case, (which should still be in the tin), sprinkle lightly with ground cinnamon, and refrigerate until cold and set.

Nutrition Facts : Calories 357.6, Fat 16.6, SaturatedFat 9.6, Cholesterol 118.7, Sodium 146.9, Carbohydrate 45.8, Fiber 0.5, Sugar 23.7, Protein 7.1

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.

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