As many of you know my mother is a qualified chef and for as long as I can remember she has been speaking about her “famous milktert recipe” but unfortunately, up until now, it had been misplaced. My darling granny passed away recently and left us all her recipes she had been collecting her whole life, now they have been passed down to me, thank you my Gaga Bird ❤
The other day my mom and I were looking through pages and pages of recipes and happened to find this gem. I hope you give this amazing recipe a try. I can say hands down that this is THE best milktert recipe I have ever tasted AND it is super easy to make!
For those of you who have never heard of it, Melktert means “milk tart” in Afrikaans, it is a famous South African dessert consisting of a sweet pastry crust containing a creamy filling made from milk, flour, sugar and eggs.
For the Crust:
3 tbsp sugar
2 cups flour
1 tsp baking powder
1 free-range egg
2 tbsp oil
For the filling:
4 cups milk
8 level tbsp flour
2 ml salt
1 cup sugar
4 free-range eggs (separated, keep whites)
2 tsp vanilla essence/extract
Cinnamon (for dusting and serving)
Preparation 10 minutes
Cooking time 1 hour
To make the crust:
Preheat oven to 200°C.
Cream together the margarine and sugar with an electric beater until pale and smooth. Sift together the dry ingredients (including the salt & sugar) and set aside. Then add the egg to the creamed mixture, mix, then add the oil and beat. Slowly pour in the dry ingredients and beat until smooth. Remove from the bowl.
Press out the dough with your fingers into round pie dish or one with loose bottom. Do not make the crust too thick at its base. Prick all over with a fork. Cover the crust with baking paper or aluminium foil, leave enough overhang so that you can easily remove the covering without burning yourself. Fill the dish with beans or rice and blind bake for 10 to 12 minutes, until the sides start to turn golden, remove from oven.
To make the filling:
Preheat the oven to 150°C.
Place a small pot on medium-high heat and boil the milk. Keep a close eye on it, the milk must not boil over. In a bowl add a little cold milk and mix in the flour, salt and sugar to form a smooth, thick paste. Pour boiling milk over the paste and return to low heat on the stove. Add egg yolks and beat thoroughly with an electric beater. Strain to get rid of any lumps. Cool slightly then add the vanilla extract. While the mixture is cooling, get out a clean bowl and beat the egg whites until light and fluffy. Then fold the fluffy, beaten egg whites into the mixture.
Pour the mixture into the tart shell, sprinkle with cinnamon and bake until risen and golden about 40 minutes. To test if the tart is cooked, shake gently to see that middle doesn’t wobble too much. Remove from oven and allow to cool completely before removing it from the loose-bottom pan, if you remove it straight away it will sink and wrinkle.