Melktert: A Dreamy South African Custard Tart that Melts on Your Tongue and Leaves You Craving More!

Nestled along South Africa’s picturesque coastline, Zululand beckons with a rich tapestry of cultural heritage, breathtaking landscapes, and delectable culinary delights. Among its gastronomic treasures lies melktert, a traditional Afrikaans custard tart synonymous with comfort, nostalgia, and pure sweetness. Melktert, meaning “milk tart” in Afrikaans, is more than just a dessert; it’s an embodiment of South African tradition, often served at family gatherings, festive occasions, and even as a comforting afternoon treat.

The Art of Crafting a Perfect Melktert

Creating a melktert involves a meticulous dance of ingredients and techniques. The foundation rests upon a thin, buttery pastry crust that shatters delicately with each bite. This crisp shell envelops a creamy, cinnamon-infused custard filling, made by gently simmering milk, eggs, sugar, and cornstarch until it achieves the perfect silky consistency. A sprinkle of cinnamon on top adds a warm, aromatic layer that completes this culinary masterpiece.

Ingredients that Sing in Harmony:

• Pastry:

  • 250g cake flour
  • 125g cold butter, diced
  • 60g icing sugar
  • 1 egg yolk
  • 1 teaspoon water

• Filling:

  • 1 litre full-cream milk
  • 4 large eggs
  • 150g castor sugar
  • 3 tablespoons cornstarch
  • 2 teaspoons ground cinnamon
  • Pinch of salt

A Step-by-Step Guide to Melktert Heaven:

Making a melktert from scratch might seem daunting, but fear not! This step-by-step guide will navigate you through the process:

1. Prepare the Pastry: In a food processor, pulse together flour and butter until it resembles coarse breadcrumbs. Add icing sugar, egg yolk, and water. Pulse briefly until a dough forms. Wrap in cling film and refrigerate for 30 minutes.

2. Blind Bake the Crust: Roll out chilled pastry to fit a 24cm tart tin. Press into the tin and prick the base with a fork. Line with baking paper and fill with baking beans or dried rice. Bake at 180°C for 15 minutes. Remove baking paper and beans and bake for another 5 minutes until golden.

3. Make the Custard: In a saucepan, combine milk, eggs, castor sugar, cornstarch, cinnamon, and salt. Whisk constantly over medium heat until thickened and smooth. Pour into the pre-baked pastry shell.

4. Bake to Perfection: Bake in a preheated oven at 160°C for 30-40 minutes or until the custard is just set but still slightly wobbly in the center. Let cool completely before dusting with cinnamon.

Serving and Savoring Melktert:

Melktert, best enjoyed chilled, can be served as is for its purest form of enjoyment. However, a dollop of whipped cream or a scoop of vanilla ice cream elevates it to new heights of indulgence. Slice into wedges and savor the harmonious blend of creamy custard and buttery pastry.

Melktert: Beyond the Dessert Plate:

Melktert transcends its role as a mere dessert, embodying cultural significance and evoking cherished memories for many South Africans. Sharing melktert with loved ones is a testament to tradition and togetherness, fostering a sense of belonging and warmth.

The simplicity of this custard tart belies its depth of flavor. It’s a reminder that sometimes the most comforting and delightful experiences come from time-honored recipes made with love and care.

Melktert invites you to take a bite out of South African history and experience the magic of a dessert that has captivated generations.