A delicious, Super Fluffy Baked 6 Ingredient Milk Tart to be made in the microwave and baked in the oven for your afternoon coffee time.
Can you Freeze Milk Tart?
Make ahead: Milk tart can be made up to 2 days in advance and kept covered in the fridge. Leftovers will keep in the fridge for up to 3 days. Freezing is not recommended as the custard might change texture once thawed.
What does melktert taste like?
The milk tart, or melktert in Afrikaans, is one of South Africa’s most traditional sweet pies. The recipe originated in the Cape of Good Hope; Dutch settlers introduced the milk-based filling and the Cape Malays added the cinnamon flavor. The result is a rich, creamy custard filling with a hint of cinnamon.
Melktert / Milk Tart is a South African dessert originally created by the Dutch settlers in the “Cape” consisting of a sweet pastry crust containing a custard filling made from milk, flour, sugar, and eggs.
- 1 egg yolk
- 125 ml (½ cup) margarine
- 250 ml (1 cup) cake flour
- 5 ml (1 tsp) Baking powder
- 2 ml Salt
- 2 ml Cinnamon powder
Filling: 1st Mixture
- 625 ml (2½ cups) of Milk
- 25 ml (2 Tbsp.) Margarine
- 3 egg yolks
- 30 ml (2.5 Tbsp.) Corn Starch / Maizena
- 25 ml (2 Tbsp.) Cake flour
- 125 ml (½ cup) of Milk
Filling: 2nd Mixture
- 125 ml (½ cup) Sugar
- 10 ml (2 tsp) Vanilla essence
- 3 egg whites (room temperature)
- With an electric handheld mixer beat the 3 egg whites (from the 2nd mixture) until stiff peaks formed and set aside.
- Beat the egg and margarine with a handheld mixer until fluffy.
- Add the rest of the ingredients, and use a spoon to blend everything together until it forms a ball.
- Use a cake release and spray the inside of your dish, and then spread the ball or dough thinly into the dish and set aside.
Now start working on the 1st mixture:
- Combine the 625 ml milk and 25 ml margarine in a large microwave bowl and boil the milk until the margarine melts.
- In a separate bowl, mix the 3 egg yolks, 30 ml Maizena, 25 ml Cake flour, and 125 ml Milk to a smooth paste. I used the electric mixer here as well
- Add the egg mixture slowly to the boiling milk and return to the microwave and cook in 2-minute increments.
- Use a hand whisk and mix and blend through and return as many times as required to get a smooth thick paste and until cooked through. I did not check the time as I continued to cook the mixture until it is done and ready.
Continue with the 2nd mixture:
- Mix the 125 ml Sugar and 10 ml Vanilla essence and add to the first mixture.
- Gently add the stiffly beaten egg whites to the above and lightly blend the egg whites through, by using a spatula. Do not overmix as you will deflate the mixture.
- Bake at 180°C/350°F for approximately 30-35 minutes until it's nicely puffed up and has a nice brown top. Time will depend on your own oven.
- It will still be slightly jiggly, but not to worry about that as it will stabilize and set once cooled down. Also, it will sag somewhat as it sets
- Despite the slight sagging, it's super delicious, light, and fluffy.
I have totally revamped and changed the original method and some of the ingredients as I prepared this in the microwave. I do not prepare milk tart
filling on the stovetop, it’s so much easier, less fuss and trouble, and easier in the microwave as I have more control over the stovetop and am sure that the milk will not burn in a pot on the stove.
Prepared, tried, and tested by Esme from The Recipe Hunter: Tried and Tested Recipes from Home Chefs and SA Tasty Recipes – Saffas Daily Recipes
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Amount Per Serving Calories 24100Total Fat 442gSaturated Fat 262gTrans Fat 17gUnsaturated Fat 149gCholesterol 1709mgSodium 9750mgCarbohydrates 3891gFiber 103gSugar 1039gProtein 1068g
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