Melktert, Afrikaans for milk tart is a traditional South African desert, consisting of a sweet pastry crust with a creamy milk based custard filling. In this recipe, I prepared 24 small melk terte (milk tarts) but the recipe should work fairly well a large tart, though there may be a little excess pastry due to the different geometry.
Ingredients Pastry ½ cup sugar 125g butter 1½ cups Bakels pastry mix 1 egg ¼ cup extra Bakels pastry mix
Filling 4 Tbspn corn flour ¾ cup sugar 2 tspns vanilla 2 eggs 1 Tbspn margarine or butter 3 cups milk Ground cinnamon to top when set
Method Pastry Preheat oven to 180° C and grease pie dish or muffin trays. Cream sugar and butter, then mix in the egg. Add 1½ cups of pastry flour and mix to form a dough. Mix in small amounts of extra pastry flour if required until the mixture is no longer sticky. It is ok if it doesn't entirely hold together. Press into pie dish or muffin trays and bake at 180° C for 6-10 min or until the pastry just starts to become golden brown. If made in muffin pans, remove and allow to cool.
Filling In a bowl, mix corn flour, sugar, vanilla and eggs into a smooth batter. In a non-stick saucepan, heat milk and butter and stir until boiling. Remove from heat. Add batter to milk mixture and return to low heat, stirring continuously until mixture becomes quite thick, then remove from heat. Pour mixture into pastry shell(s). Allow to cool completely before sprinkling liberally with cinnamon. Store refrigerated.
Makes 24 mini tarts. Note: Some milk WILL burn onto the bottom of the pot, diligent stirring early on will minimise this, however when it happens it's best to avoid scraping the burnt bits into the mixture.
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