Milk Tart (Melktert)

Description

A decadent Milk Tart (Melktert) crafted for perfection, featuring a creamy custard filling infused with cinnamon and a delicate, buttery crust. This traditional South African dessert is perfect for any occasion.

Ingredients

• For the Crust:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsalted butter, cold and cubed
  • 1/4 cup powdered sugar
  • 1 large egg yolk
  • 2-4 tablespoons ice water

• For the Filling:

  • 4 cups whole milk
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon, plus extra for dusting
  • Pinch of salt

Instructions

1. Prepare the Crust: In a large bowl, combine flour and powdered sugar. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Mix in the egg yolk. Gradually add ice water, one tablespoon at a time, until the dough just comes together. Form the dough into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
2. Roll and Bake the Crust: Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the dough to fit a 9-inch tart pan. Press the dough into the pan, trim the edges, and prick the bottom with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment paper and bake for another 5-10 minutes, or until lightly golden.
3. Prepare the Filling: While the crust is baking, heat the milk and sugar in a saucepan over medium heat until simmering, stirring occasionally until sugar is dissolved. In a separate bowl, whisk together cornstarch, eggs, vanilla extract, salt, and cinnamon until smooth.
4. Combine and Cook: Slowly pour a small amount of the hot milk mixture into the egg mixture, whisking constantly to temper the eggs. Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Reduce heat and cook for another minute, stirring continuously.
5. Assemble and Bake: Pour the custard filling into the pre-baked tart crust. Sprinkle the top with ground cinnamon.
6. Bake: Bake in the preheated oven for 15-20 minutes, or until the filling is set but still slightly wobbly. Let cool completely before serving. Chill for at least 2 hours for a firmer tart.

Chef's Secret

Always use room temperature ingredients for the best texture and to prevent curdling of the filling. For an extra touch, brulee the top with a kitchen torch before serving!