South African Milk Tart Traditional Recipes

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SOUTH AFRICAN MILK TART



South African Milk Tart image

Milk tart with creamy filling and a homemade crust is a South African classic. Perfect as dessert or served for tea time.

Provided by Alida Ryder

Categories     Dessert

Time 5h

Number Of Ingredients 12

Follow the directions for my easy no-roll crust
2 cups milk
½ cup heavy / whipping cream
5 egg yolks
¾ cup sugar
2½ tbsp cornstarch / cornflour
2 tbsp flour
2 tbsp salted butter ((alternatively use unsalted butter and 1/2 tsp salt))
½ tsp almond extract
½ tsp vanilla extract
pinch of nutmeg
2 tsp cinnamon

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.

Nutrition Facts : Calories 278 kcal, Carbohydrate 36 g, Protein 6 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 151 mg, Sodium 63 mg, Fiber 2 g, Sugar 22 g, ServingSize 1 serving

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

TRADITIONAL SOUTH AFRICAN MILK TART (MELKTERT)



Traditional South African Milk tart (melktert) image

This classic baked Traditional South African milk tart recipe with sweetened condensed milk is scented with vanilla and cinnamon and will have you coming back for more.

Provided by Razena Schroeder

Categories     Dessert

Time 1h25m

Number Of Ingredients 13

125 grams cold butter (approximately 1 stick or 1/2 cup)
36 grams fine granulated sugar (approximately 45 ml or 3 tablespoons)
225 grams cake flour (approximately 400 ml or 1 2/3 cups)
1 egg (large)
30 ml cold water (approximately 2 tablespoons)
65 grams butter (approximately 1/2 stick or 1/4 cup)
25 grams cake flour (approximately 45 ml or 3 tablespoons)
198 grams sweetened full cream condensed milk (approximately 1/2 large tin )
500 ml milk (approximately 2 cups)
3 large eggs, separated
1.25 ml salt (approximately 1/4 teaspoon)
5 ml vanilla extract (approximately 1 teaspoon)
2.5 ml cinnamon powder (approximately 1/2 to 1 teaspoon for dusting before serving)

Steps:

  • For the pastry, pulse the butter, flour and sugar in a food processor until it has the consistency of breadcrumbs. Alternately, rub in the cold butter with two knives or a pastry cutter. Try not to use your hands as it will warm up the butter.
  • Add the egg and water and mix until just combined.
  • Bring the pastry into a ball and flatten into a disk on a piece of cling wrap. This makes it easier to roll into a round shape later.
  • Chill and rest the pastry for about 30 minutes before use.
  • Roll out the pastry and line a 25 cm tart pan ensuring that the pastry overlaps the sides a bit as it may shrink during baking if not rested enough. I chilled it again for another 10 minutes before baking.
  • Switch on the oven and heat to 200 degrees celcius / 400 F / Gas mark 6.
  • Prick the base and line with parchment paper and baking beans or beans, and bake blind for about 10 minutes.
  • Remove the baking beans and bake for another five minutes. Be careful not to get a burn as you may drop the beans and damage the tart case.
  • Reduce the oven temperature to 170 degrees celcius / 350 F / Gas mark 4.
  • Cook the filling while the pastry base is baking in the oven.
  • In a medium size bowl mix the butter and flour ensuring there are no lumps. Add in the condensed milk, vanilla and the egg yolks and mix until smooth.
  • Heat the milk until it reaches boiling point stirring occasionally with a flat edged wooden spoon to prevent it catching and burning on the bottom of the pot.
  • Add a little of the boiled milk to the egg mixture ensuring that you whisk out all the lumps. Slowly add the rest of the milk while whisking or stirring and then return to the pot and place back on the heat.
  • Stir the milk mixture on the heat until it thickens and it starts to bubble.
  • Remove the pot from the stove and let the mixture cool for about 10 minutes.
  • Whisk the egg whites and salt until they are glossy but not too stiff. It should be soft peaks at this stage, not the 'tip it over your head and it doesn't drop' stiffness.
  • Fold the egg whites into the cooled custard mixture.
  • Pour into the pastry case and bake for 15-20 minutes until it is set. Do not over bake as it will rise and sink like an overdone souffle.
  • Sprinkle with cinnamon powder and serve.

Nutrition Facts : Calories 301 kcal, Carbohydrate 29 g, Protein 7 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 98 mg, Sodium 213 mg, Sugar 14 g, ServingSize 1 serving

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 (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

A recipe that has been in the family for years. It is a traditional South African dessert and a great way to use up your excess milk. Everyone who has tasted it has raved about it!

Provided by sa_char_uk

Categories     World Cuisine Recipes     African

Time 1h5m

Yield 16

Number Of Ingredients 14

½ cup margarine
½ cup white sugar
2 cups all-purpose flour
1 egg
2 teaspoons baking powder
salt to taste
4 cups milk
1 teaspoon margarine
1 ½ cups white sugar
2 eggs
2 ½ teaspoons all-purpose flour
2 ½ teaspoons cornstarch
1 teaspoon vanilla extract, or to taste
2 dashes ground cinnamon

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.

Nutrition Facts : Calories 254.2 calories, Carbohydrate 40.9 g, Cholesterol 39.8 mg, Fat 8.1 g, Fiber 0.5 g, Protein 4.9 g, SaturatedFat 2.1 g, Sodium 177.6 mg, Sugar 28.1 g

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

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