SOUTH AFRICAN MELKTERT OR MILK TART (CUSTARD PIE)
This traditional South African Melktert or Milk Tart is a variation of an egg custard pie which originated with the Dutch settlers who came South Africa in the 17th Century. Melktert was then adapted and made a purely South African creation by the Cape Malays. Apparently wives reputations hang on their Melkterts and recipes are family heirlooms. So, for something exotic and a bit different, give this a try.
Provided by NcMysteryShopper
Categories Dessert
Time 45m
Yield 2 Pies
Number Of Ingredients 13
Steps:
- Preheat oven to 400o F.
- Line bottom and sides of two pie plates (not deep dish) with puff pastry making raised edges.
- In a pot, bring milk to a slow boil and add butter, salt and cinnamon. Reduce to simmer.
- In a mixing bowl, combine custard powder, corn flour and cake flour. Stir in cold milk and mix to form a paste. Stir in a little of the hot milk mixture.
- Stir custard mixture into the pot of hot milk. Add 4 tbsp of the sugar and bring to a boil, stirring continuously.
- Remove from heat once the mixture has thickened. Discard cinnamon.
- Beat egg whites until stiff. Gradually beat in the remaining sugar. Set Aside.
- Beat egg yolks lightly and add a little of the custard mixture to the egg yolks.
- Then stir the yolk/custard mixture into the main custard mixture and add almond extract.
- Gently FOLD in the egg whites.
- Pour the mixture into the awaiting pie pans and bake for approximately 10 minutes.
- Lower the temperature to 350 F and bake for an additional 10 to 15 minutes or until the filling has set.
- Cool slightly and sprinkle the top of the custard pie with cinnamon and sugar.
- Serve cold.
MILK TART WITH A BAKED CRUST
Subject to personal taste, this is in my opinion the original South African Milk tart. (Melktert) Baked crust and a filling that does not require baking.
Provided by Fatman
Categories Tarts
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Crust - Step 1 - Measure the flour, baking powder and salt in a jug and whisk until combined. Cream butter and sugar together with a beater attachment until pale and fluffy (about 3 minutes). Add the egg and beat until thoroughly incorporated. By hand add in the flour mixture and mix until just combined.
- Crust - Step 2 - Press the dough into a 25cm/10inch tart plate with a removable base. Make sure that it isn't too thick and dock with a fork. Place in the freezer for 30 minutes. Meanwhile preheat oven to 200C/400F and when ready bake the base for 15 minutes or until golden and cooked through. You don't need to weight this down if you freeze the pastry. The pastry can be baked 1-2 days in advance and covered well and placed in an airtight container or box.
- Heat the milk with the cinnamon stick to just under boiling point.
- Lightly beat the eggs with the sugar, and then add the corn flour and flour.
- Pour the hot milk into this mixture, stirring rapidly.
- Return the mixture to the heat and cook, stirring until the mixture becomes thick.
- Keep stirring while it is cooking to prevent it from catching on the bottom of the pot and getting lumpy.
- Take the mixture off the heat and add the vanilla essence and butter.
- Stir well until the butter is melted.
- Pour the mixture into the prepared tart crust.
- Sprinkle with cinnamon sugar.
SOUTH AFRICAN MELKTERT (MILKTART)
This is a wonderfully thick and flavourful milk custard set in a crust. A traditional tart which is loved by young and old alike. Children especially love the filling as a dessert.
Provided by Bokenpop aka Mad
Categories Dessert
Time 15m
Yield 2 pies
Number Of Ingredients 10
Steps:
- Heat 3 cups of milk to boiling point.
- Mix remaining milk, flour, sugar, extracts, salt and egg yolks together and add to hot milk.
- Cook until very thick and remove from stove.
- Whisk egg whites to stiff peak stage and add to milk mixture after it has been off the stove for 5 minutes.
- Stir in margarine and pour mixture into ready-made pie shells.
- Sprinkle with cinnamon.
- Refrigerate to cool and set.
Nutrition Facts : Calories 2424.4, Fat 94.9, SaturatedFat 28.4, Cholesterol 495.4, Sodium 1904.8, Carbohydrate 349.9, Fiber 6.3, Sugar 193.2, Protein 46.8
MELKTERT
Provided by Lannice Snyman
Categories Milk/Cream Egg Dessert Bake Vanilla Fall Cinnamon Phyllo/Puff Pastry Dough Simmer Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- CRUST
- Set the oven at 200°C (400°F). Lightly grease a 24-cm (10-inch) shallow enamel plate or quiche tin. Roll out the pastry and line the baking plate or tin. Press in a piece of oiled foil and bake for 10 minutes. Remove foil and bake the crust for about 5 minutes more until crisp and golden. Allow to cool.
- FILLING
- Measure three-quarters of the milk into a saucepan, add the cinnamon and heat to just below boiling point. Set aside to infuse for about 15 minutes.
- Mix together the remaining milk, egg yolks, flour, cornflour (cornstarch), castor sugar (superfine or regular sugar) and baking powder. Strain the cinnamon-flavoured milk, pour into a clean saucepan and cook, stirring, until the custard thickens. Remove from the heat, and whisk in the butter and vanilla essence. Cool to room temperature. Reduce oven temperature to 180°C (350°F).
- Whisk the egg white stiffly and fold into the custard. Pour into the pastry shell and bake for 10 minutes. Reduce oven temperature to 160°C (325°F) and bake for about 30 minutes more, until the filling is set. Slide the hot tart onto a plate, sprinkle with ground cinnamon and serve warm.
SOUTH AFRICAN MILK TART (MELKTERT)
Make and share this South African Milk Tart (Melktert) recipe from Food.com.
Provided by MsBindy
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F.
- For the crust, combine the flour, baking powder, and salt in a large bowl.
- Cut in the butter with a pastry cutter or knife until the flour resembles a coarse cornmeal.
- Stir in the sour cream to form a soft dough.
- Dust the dough with flour and form it into a ball.
- On a generously floured surface, roll out the dough to fix at 11x13-inch baking sheet or a 14-inch pizza pan. It will be thicker than a usual pie crust.
- Carefully lift the dough and lay it out flat on the unoiled pan. Crimp the edges by pinching them to form a rim. Pierce the dough with a fork in several places.
- Bake for 25-30 minutes until crisp and golden.
- Meanwhile, make the custard by heating the milk to boiling.
- Combine the sugar, flour, eggs, and salt in a blender.
- When the milk begins o foam, pur it slowly into the whirling blender.
- Pour the custard back into the saucepan. Cook over medium heat, stirring constantly for 3-5 minutes, until thickened.
- Remove from the heat, and stir in the vanilla and almond extracts. Set aside.
- When the crust has baked, spread the custard filling evenly over it.
- Generously sprinkle the top with cinnamon and brown sugar. Return the tart to the oven for about 15 minutes, until the brown sugar melts and the top of the custard is firm.
- Serve the milk tart warm or cold.
Nutrition Facts : Calories 407.8, Fat 23.2, SaturatedFat 13.8, Cholesterol 142.9, Sodium 329.9, Carbohydrate 42.6, Fiber 1, Sugar 17.5, Protein 7.7
SOUTH AFRICAN MELKTERT (MILK TART)
My 'ouma' South African grandmother's legendary milk tart. It is lip-smacking. The recipe is a real winner. It is a traditional South African tart that is very easy to prepare.
Provided by TWAKMUIS
Categories World Cuisine Recipes African
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Coat a 9 inch deep dish pie plate with vegetable oil cooking spray.
- In a large bowl, mix together the butter and sugar until smooth. Add the egg yolks and beat until light and fluffy. Sift in the cake flour, baking powder and salt, and stir until well blended. Mix in the vanilla and milk. In a separate bowl, whip the egg whites to stiff peaks using an electric mixer. Fold into the batter. Pour into the prepared pie plate, and sprinkle cinnamon sugar over the top.
- Bake for 25 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C). Continue to bake for 25 to 30 minutes, or until the center is set when you gently jiggle the pie. Serve hot or cold.
Nutrition Facts : Calories 294.3 calories, Carbohydrate 46.8 g, Cholesterol 98 mg, Fat 8.5 g, Fiber 0.3 g, Protein 7.9 g, SaturatedFat 4.9 g, Sodium 238.5 mg, Sugar 30.9 g
SOUTH AFRICAN MELKTERT (MILK TART)
This is a type of custard pie made in South Africa. This is a simple yet totally satisfying dessert or as a treat with coffee.
Provided by Debbie Boere Vrou
Categories Tarts
Time 25m
Yield 3 pies, 24 serving(s)
Number Of Ingredients 9
Steps:
- Mix sweetened condensed milk, 1 tin (300 ml) milk, egg yolks, corn starch and custard powder in a large microwave proof casserole dish. Whisk together until mixed well. Add the rest of the milk (5 tins or 1500 ml) and mix well again. Cook at high power in microwave for 3 minutes. Stir well and add margarine and vanilla. Cook for 3 minutes, stir well, continue cooking in two or three minute intevals until mixture is thickened and smooth. It takes about 8 minutes total in my microwave. Allow to cool slightly.
- Beat reserved egg whites until stiffly beaten. Fold in egg whites into cooked milk mixture.
- Pour into three baked pie crust - use Pat in Pan pie crust as a good pie crust for this pie.
- Sprinkle cinnamon on top of pie.
Nutrition Facts : Calories 144.7, Fat 5.8, SaturatedFat 2.9, Cholesterol 50.7, Sodium 78.4, Carbohydrate 18.7, Fiber 0.2, Sugar 12.6, Protein 4.7
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MILK TART RECIPE - ESTER KOCHT
From esterkocht.com
Servings 8Total Time 1 hr 35 minsCategory Baking, Dessert, Puddings And Desserts
- Start off by mixing the shortcrust pastry ingredients into a bowl together with your hands to a firm dough. Wrap it with a cling film or parchment paper and chill for about 30 minutes. In the meantime make the filling.
- Using the tip of the knife split the vanilla bean lengthwise and scrape out the vanilla seeds. Mix the scraped out seeds with sugar very well. In a medium pot combine milk (leaving about 5 tablespoons milk behind), vanilla sugar that you've just made, cinnamon stick and empty vanilla bean pod and bring to a boil (at a low heat). Remove from the heat and let infuse for at least 2 hours. In this way the vanilla and cinnamon flavors will be intensified. Then Preheat the oven to 180 ° C (372 °F), with both top and bottom heat.
- After chilling the dough, take it out of the fridge. Now you can either either 1) crumble the pastry into a buttered tart pan. Using your hands, press the shortcrust pastry into the pan. Make the pastry a bit high on the sides as well. 2) or you roll out the dough between two parchment papers. Rolling it out this way makes life makes easier. Remove the parchment paper on top, but leave the one at the bottom of the rolled out pastry. Transfer the pastry to a tart tin and make it fit nicely. - (If you want, you can also roll out the pastry dough on a floured work surface with a floured rolling pin. Then transfer it to the tart dish with the help of the rolling pin.)
- Now prick the pastry several times with a fork. Use either dried beans, rice, lentils and co. to weigh down the milk tart crust. Simply line the tart dough with parchment paper, add some weight and blind bake for 35 minutes. Feel free to remove the weight 5 minutes before the end of baking time, so that the crust will become nicely golden brown. Remove the tart crust from the oven, followed by the weight and let cool completely before filling. This takes about 2 hours.
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