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Milk Tart

Milk Tart (Melktert)

Milk Tart has a creamy custard filling with a buttery crust
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Prep Time 20 minutes
Cook Time 40 minutes
Servings: 8
Course: Dessert
Cuisine: South African
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 ½ cups 190g flour
  • ½ cup 115g butter cut into small cubes
  • ¼ cup 50g sugar
  • 1 egg yolk
  • 1 teaspoon vanilla essence
Filling
  • 2 cups 500ml milk
  • 1 tbsp butter
  • 2 eggs
  • ½ cup 100g sugar
  • 2 tbsp cornflour
  • 1 tbsp all-purpose flour
  • 1 tbsp vanilla essence
  • Ground cinnamon for dusting

Equipment

  • 2 Mixing bowls (large and medium)
  • 1 Hand whisk
  • Measuring cups and spoons
  • 1 Saucepan Medium-sized, for heating milk mixture
  • 1 Wooden spoon or silicone whisk (for stirring custard)
  • 1 Fine mesh strainer Optional, for a smooth filling
  • 1 22–24 cm (9-inch) pie dish If you use a non-stick pie dish, lightly butter it before pressing the crust to prevent sticking.
  • 1 Cooling rack

Method
 

Crust
  1. Preheat oven to 180°C (350°F).
  2. In a mixing bowl, combine the flour, sugar, and a pinch of salt.
  3. Cut the cold butter into small cubes.
  4. Using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs. (Alternatively, pulse gently in a food processor.)
  5. Add the egg yolk and vanilla essence, then mix with a fork until a soft dough forms.
  6. Press the dough evenly into a greased 22–24 cm pie dish.
  7. Prick the base lightly with a fork to prevent air bubbles.
  8. Bake in a preheated oven at 180°C (350°F) for 10–12 minutes, or until lightly golden.
Filling
  1. Heat milk and butter in a saucepan until warm (do not boil).
  2. In a bowl, whisk eggs, sugar, flour, and cornflour together.
  3. Slowly add warm milk to the mixture while whisking.
  4. Return mixture to the stove and cook until thick (about 5 minutes).
  5. Add vanilla essence, stir, and pour into crust.
  6. Dust with cinnamon and bake for 25 minutes.
  7. Let cool down.
  8. Once cooled, cover and place in refrigerator for at least 1 hour. Overnight for best results.

Notes

Serve chilled with coffee or rooibos tea.
Tips for crust: 
  • Keep your butter cold — warm butter can make the dough greasy and heavy.
  • Avoid overworking the dough; handle it just enough to bring it together.
  • If the dough feels too dry, add a teaspoon of cold water to help bind it.
Nutrition (per serving):
 Calories: 290 | Protein: 6g | Fat: 12g | Carbs: 38g | Fibre: 0g