Melktart (South African Milk Tart)

Otherwise known as the South African Milk Tart,this cinnamon-dusted custard pie, Melktert remains a delicate but decadent dessert. Although it is said to have originated from Dutch settlers on the Cape of Good Hope in the 17th century, this sweet pastry is the closest South Africa has to a national dessert pie. With a flaky crust called Pate sablée, Melktert contains a creamy custard filling made from milk, flour, eggs and sugar.
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Drinks
Cuisine South African

Ingredients
  

For Pie Crust

  • 2 cup all-purpose flour
  • ½ cup confectioner’s sugar
  • ¼ tsp teaspoon salt
  • 8 tbsp unsalted butter (cold or frozen)
  • 1 large 1 large egg yolk

For Custard Filling

  • 2 tbsp butter
  • 2 tbsp flour
  • 2 tbsp corn-starch
  • ½ cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • cups milk

Instructions
 

For Pie Crust

  • Place flour, salt and sugar in a food processor pulse for a couple of times to mix ingredients.
  • Throw and add eggs a little at a time. Mix thoroughly.
  • Remove, place on a work surface and knead as little as possible.
  • Gently press the dough in a thoroughly greased pie pan.
  • Place pie pan in the freezer for about 30 minutes to stop the dough from rising.
  • Place in an oven that has been preheated for about 400 degrees F(205 degrees C).
  • Bake crust for 25 minutes or until dry and golden brown.

For Custard Filling  

  • Put flour, corn starch, sugar, vanilla and almond extract in a bowl.
  • Add eggs and mix till it is lump free.
  • Heat butter, nutmeg and milk in a saucepan, whisk in the egg mixture and stir till it bubbles.
  • Cook for about 5-6 minutes.
  • Pour mixture into the pastry shell, sprinkle with cinnamon and chill.

Image source- feast and west