Melktert

Melktert is a South African speciality dessert originating from the Dutch settlers. Although there are many different variations of this delicious tart, which in English would be Milk Tart or Custard Pie, this is the recipe that has come down to me through my family.

As the Afrikaans normally host large family gatherings where this dessert is served, my recipe is for two tarts which are best made the day before they are to be served.

Ingredients:
For the Pastry:
125ml caster sugar
125g butter
500ml flour
1 egg
2ml salt
10ml baking powder


For the Filling:
1 litre milk
50ml butter
30ml flour
10ml ground almonds
3 eggs
200ml sugar
40ml cornflour
5ml almond essence
2ml grated nutmeg
ground cinnamon for dusting


Method:

For the Pastry:

Preheat the oven to 180C.

Cream the butter and the sugar until light and creamy. Add the egg, flour, salt and baking powder and mix to form a dough. Press the dough into two pie plates and bake blind for 10-15 minutes until light brown. allow to cool thoroughly before adding the filling.


For the Filling:

Melt the butter in a pan and add the flour. Blend to a paste then, over a low heat, add half the milk, a little at a time, to make a white sauce. Blend the ground almonds into the sauce.

Slake the cornflour with a little of the remaining milk.

Add the eggs, sugar, slaked cornflour, almond essence and nutmeg to the rest of the milk and whisk thoroughly.

With the pan off the heat, add the milk and egg mixture to the white sauce, whisking well to blend. Transfer the custard mixture to the top of a double boiler and warm, whisking constantly until the mixture thickens.

Pour the custard into the prepared pie shells and sprinkle with cinnamon. Allow to cool and then put in the fridge to set completely. Yes, you have read this right - there is no nead to bake this tart once you add the filling - it's ready to serve once it is set.