5 down 75 to GO! ‘Melktert’ - Milk Tart

Milk tart or ‘Melktert’ as it is known in Afrikaans is one of the most divine traditional South African desserts. Milk tart comes from South Africa, and has Dutch and Malay influences, both ingredients and the name. There are many desserts in Africa that have been acquired during the period of colonization. One such dessert of Dutch origin is ‘Melktert’. In this dessert the ratio of milk to egg is higher than the European or Chinese custard egg tart. This modification was brought about during the 17^th and 18^th century by the Cape Malays who were brought to South Africa as slaves.

Milk tart is one of those desserts that everyone loves but no one has the courage or time to make it themselves. Unless you have a very old recipe handed down by generations or you are a sweet old granny that is known for making the best milk tarts in town people tend not to dabble in the black magic of milk tart making. Everyone knows what a good milk tart should taste like and thou shall not challenge the unique recipe or you might have a “What brick through yonder window breaks?” situation on your hands.

I guess I am just over exaggerating a wee bit. People don’t often make milk tart because of the possibility of a projectile crashing through your window, it’s mostly because some recipes require the pastry shell to be made from puff pastry and secondly everyone knows how temperamental eggs, milk and sugar on a stovetop could be. Scrambled eggs anyone? And I know what you are thinking, store bought puff pastry is the answer. If you want to be thrown out of book club or chased around with torches and pitchforks at a church bazaar you dare make it with store bough ingredients.

Milk tart making in general is quite a process but the end result is always worth it. I am not talking about ‘shortcut’ recipes or ‘10 minute milk tarts’ that is NOT milk tart. It is ‘crap’ that doesn't even vaguely resemble the original.

This is my first time making a ‘Melktert’. It wasn't that bad making it, but I did break out in a cold sweat as soon as I started working with the puff pastry. The trick is to work fast, keep your pastry cold and do not overdo it. As for the milk, eggs and sugar on the stove, gently bring it to a boil, and just keep stirring. Use a flour sifter to get rid of any lumps. If those lumps are scrambled eggs then you might as well start again.

Although this recipe is quite allot of work. Trust me you MUST give it a try at home! You will not regret it! You can use store bought puff pastry if you like. It’s not the same but the end result is still mind blowing. So in the light of today’s crazy world I say go ahead! 

 

MELKTERT

•  500g puff pastry

 Filling:

• 1 litre full cream milk
• 2 cinnamon scrolls ‘sticks’
• 30ml (2 tbs) butter
• 60ml (4 tbs) cake flour
• 250ml (1 cup) sugar
• 250ml (1 cup) milk (keep aside)
• 4 eggs
• 5ml (1 tsp) vanilla essence
• Ground cinnamon for dusting

Step 1 – Roll out the puff pastry dough until it’s about 2cm thick and line two sprayed tart tins with the rolled out dough.   

Step 2 – Add the cinnamon scrolls, butter, and sugar to the milk and gently bring to a boil.

Step 3 – Combine the cake flour with 125ml (1/2 cup) milk into a smooth paste. Keep aside.

Step 4 – Separate your 4 eggs. Keep egg whites aside.

Step 5 – Whisk the 4 egg yolks and combine them with the rest of the 125ml (1/2 cup) milk.

Step 6 – Add the egg yolk and milk mixture to the simmering milk on the stove. Keep stirring!

Step 7 – Add the milk and flour paste to the simmering milk.

Step 8 – Finally add the vanilla essence and give everything a good stir. Take off heat.

Step 9 – Beat the egg whites until just before it becomes dry with stiff peaks.

Step 10 – Fold the beaten egg whites into the milk mixture.

Step 11 – Pour the milk mixture into two tart pans lined with the puff pastry dough.

Step 12 – Bake for 40 minutes at 180 degree Celsius.

Step 13 – Dust the milk tart with ground cinnamon as soon as it is taken out of the oven.