A wonderful and Classic South African Milk Tart
Melktert originated from the Dutch settlers who arrived in Cape Town, South Africa, in the 1600s. Melktert is Afrikaans for milk tart and is a dessert which has a sweet pastry crust and a creamy custard filling made from eggs, flour, milk, and sugar.
Biscuit base Ingredients:
- 2 cups self-raising flour
- 2 eggs
- 200 ml of sugar
- 125 g pure butter
- 1 teaspoon oil
- Cream the sugar and butter
- Now add the oil as well as the eggs and blend
- Add sifted self-raising flour and mix to a biscuits dough
- Use Spray and cook (or similar product) and lightly cover a large pyrex dish plus-minus 2-liter size. ***
- Take 2 plastic sheets.
- Roll biscuits dough between the sheets.
- Lift up and line pyrex dish with the dough.
- There must be no openings and holes.
- Turn pyrex upside down to check.
- Place in refrigerator to set until you have prepared the milk filling and it’s completely cold.
Milk filling Ingredients:
- 2 cans Nestlè condensed milk
- 5 x 250 ml boil water
- 2 teaspoons vanilla essence.
- 16 extra-large eggs
- Elachi = Powder Indian Spice / Cardamom powder
- Combine the first three ingredients
- Mix together and let it cool off completely.
- Beat 16 extra-large eggs well and mix with cooled off milk.
- Pour your milk mixture in the set biscuit base
- Sprinkle the top with fine Elachi (or commonly known as cardamom powder)
- Bake in a preheated oven of 180°C / 350°F for plus-minus for 1 hour or until set in Thermofan oven.
Cut in square pieces when milk tart is completely cold.
***P.S You can half above recipe and use a plus-minus 1-liter pyrex dish.
Have you as yet tasted this Classic South African Milk Tart? If not, then you have to hurry and get into the kitchen and prepare this pronto!
Prepared, tried and tested Feriel Sonday
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There are a wide variety of recipes for Milk Tart available.