Melktert

What we know so far

Melktert is South Africa's milk tart: a short or puff pastry shell filled with a light, wobbly cinnamon-scented milk custard and dusted with cinnamon. It came with the Dutch settlers of the Cape in the 1600s and was made its own by Afrikaner and Cape Malay kitchens, where it is now the tart of church bazaars, Sunday tea, tuisnywerheid counters and supermarket fridges. Every family guards a version: baked or fridge-set, shortcrust or puff, sugar or condensed milk, custard thickened with flour and cornflour and lightened with whisked egg white. It is milk first, sweet second.

The draft was written from 3 published sources and holds 12 ingredients and 7 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting