Melk Tert
Whenever I travel I love to sample the local cuisine. My travels to South Africa have resulted in the discovery of some of my favorite recipes. The first of these is Melk Tert (or milk tart). It’s a custard based tart with a hint of cinnamon that is traditionally served with tea. It is not reserved just for desert, which I love. If you’re having tea then there is the opportunity to have Melk Tert with it.
Preparation time: 45 minutes
Cooking time: 45 minutes
Total preparation time: 1 hour 30 minutes
Serving number: 8
Pastry Crust Ingredients:
6oz all-purpose flour
3oz Butter, unsalted (chilled)
1/4 tsp Salt
Cold water to mix
Filling Ingredients:
1 1/2 cups Water
3 tbsp Cornstarch
1 can (14oz) Sweetened condensed milk
1 tbsp Butter, unsalted
1/2 tsp Vanilla
2 large Eggs (well beaten)
Cinnamon sugar to taste
Preparation steps
Sift the flour into a bowl and stir in the salt. Cut the chilled butter into several pieces and add to the flour. Rub the butter into the flour using your finger tips until it resembles fine breadcrumbs.
Using a round ended knife to mix add enough cold water to make a stiff dough. Do not add too much water at once and mix well after each addition. Bring the dough into a ball with your hands. Place the pastry in a plastic bag and chill in the refrigerator for 20-30 minutes.
When you are ready to make the pie set the oven to pre-heat to 350F. Remove the dough from the fridge, roll it out on a floured surface and use it to line a 20cm/8″ deep pie plate or pan. (Note if you prefer you can use ready made pie crust.)
Take 4 tablespoons of water from the measured water for the filling and place it in a small bowl or cup with the cornstarch. Mix together with a spoon to make a smooth paste. If the mixture is too stiff use a little more water.
Place the remaining water, the condensed milk, butter and vanilla essence in a saucepan. Heat gently to just below boiling point, stirring from time to time to prevent the milk catching.
Pour some of the hot milk onto the cornstarch paste and mix well. Return this to the pan and mix well. Place the pan back on the heat and continue to heat gently to boiling stirring all the time. The mixture should be thickened.
Remove the pan from the heat and allow to cool slightly. Stir in the beaten eggs and mix well. Pour the egg mixture into the prepared pie crust.
Bake in the pre-heated oven at 350F for approx 45 minutes or until the custard is golden brown and just set (it should still wobble a little bit when shaken). Remove from the oven and dust with cinnamon sugar. Enjoy warm or cold.
Recipe source:http://www.nestle.com/
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