Milk tart or melktert is a delicious South African custard pie – you can use a biscuit base if you are in a hurry, or do it the old-fashion way and bake a proper crust.
The flavour of the tart is milky, light and accented with vanilla and cinnamon.
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Pastry
- 2 cups flour
- 1 egg
- ½ cup sugar
- 2 tsp baking powder
- 125g butter
- pinch of salt
Preheat your oven to180°C. In a mixing bowl, cream butter and sugar together. Add the egg and remaining ingredients to form a stiff dough.
Roll out the dough into a circle then press into a pie dish. Bake blind for 15 minutes at 180°C. Remove the paper and beans/rice and bake for a further 5 minutes until light brown.
Filling
- 4 ½ cups milk
- 2 ½ tbsp cornflour
- 1 cup sugar
- 3 eggs
- pinch of salt
- 2 ½ tbsp flour
- 1 tsp vanilla essence
- a TBS butter
Bring the milk to a boil on a medium heat. In a bowl, gently beat the eggs, sugar, flour, cornflour, vanilla, butter and salt until combined. Add to the boiling milk and stir for 10 minutes or until the mixture thickens. Set aside to cool down completely before pouring into the crust.
Refrigerate for an hour or two until the custard is completely set.
