Prepare to embark on a culinary journey that will transport your taste buds straight to the vibrant streets of South Africa! The legendary Milk Tart, or "Melktert" as locals call it, is not just a dessert—it's a slice of cultural heritage that promises to revolutionize your baking game. With its silky-smooth custard filling and perfectly crisp crust, this dessert is so irresistibly delicious that you'll want to make it again and again. Get ready to impress your friends and family with a treat that's both exotic and comfortingly familiar!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 60 mins
Cuisine: South African
Serves: 8 servings
Ingredients
- 1 pre-made pastry crust
- 2 cups milk
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9-inch pie dish by lightly greasing it or placing the pre-made pastry crust into the dish.
- In a medium saucepan, combine milk, sugar, cornstarch, and salt. Whisk the ingredients together until the cornstarch is completely dissolved and no lumps remain.
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture begins to thicken and bubble. This should take approximately 5-7 minutes.
- In a separate bowl, beat the eggs until well combined. Gradually temper the eggs by slowly adding a small amount of the hot milk mixture while whisking continuously to prevent the eggs from scrambling.
- Pour the tempered egg mixture back into the saucepan with the remaining milk mixture, stirring constantly.
- Continue cooking over medium heat, stirring continuously, until the mixture thickens to a custard-like consistency and coats the back of a spoon, about 2-3 minutes.
- Remove from heat and stir in vanilla extract, mixing thoroughly.
- Pour the custard filling into the prepared pastry crust, ensuring an even distribution.
- Sprinkle ground cinnamon evenly over the surface of the milk tart.
- Bake in the preheated oven for 25-30 minutes, or until the filling is set and the crust is golden brown.
- Remove from the oven and allow the milk tart to cool completely at room temperature for about 1 hour.
- Once cooled, refrigerate for at least 2 hours to allow the filling to set completely before serving.
- Slice and serve chilled, optionally dusting with additional ground cinnamon on top.
Tips
- Temperature is Key: Ensure all ingredients are at room temperature to create a smooth, lump-free custard.
- Cornstarch Technique: Whisk the cornstarch thoroughly with milk before heating to prevent clumping.
- Tempering Eggs: Add hot milk to eggs slowly and whisk constantly to avoid scrambling—this is crucial for a creamy texture.
- Constant Stirring: When cooking the custard, stir continuously to prevent burning and ensure even thickening.
- Cooling Matters: Allow the tart to cool completely at room temperature before refrigerating to set the filling properly.
- Cinnamon Sprinkle: For an authentic touch, be generous with the ground cinnamon on top.
- Make Ahead: This tart tastes even better the next day, so it's perfect for preparing in advance.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 6g
Fat: 10g
Saturated Fat: 4g
Cholesterol: 65mg
