Milk Tart (Melktert) – Perfect for Milk Tart Day Recipe
If you have a soft spot for creamy, comforting desserts that feel like a warm hug in every bite, you are going to adore this Milk Tart (Melktert) – Perfect for Milk Tart Day Recipe. This South African classic boasts a luscious cinnamon-infused custard nestled inside a tender, buttery crust. It’s sweet but balanced, silky yet with just the right amount of texture, making it a beloved treat that shines brightest when celebrated on Milk Tart Day. Trust me, once you try this, it will become your go-to dessert for any occasion that calls for a little indulgence and a lot of love.
Ingredients You’ll Need
Getting your hands on the ingredients for this Milk Tart (Melktert) – Perfect for Milk Tart Day Recipe is refreshingly simple. Each element plays a vital role, from the flaky crust to the creamy, cinnamon-kissed filling, contributing to the dish’s signature texture and flavor.
- All-purpose flour: The foundation for the crust, providing structure and that satisfying crispness.
- Granulated sugar: Balances sweetness in both the crust and the filling, making every bite delightfully mellow.
- Salt: Just a pinch to enhance all the flavors without overpowering the delicate custard.
- Cold unsalted butter: Key to creating that flaky, melt-in-your-mouth tart shell.
- Egg yolk: Adds richness and binds the crust beautifully.
- Ice water: Helps bring the dough together without making it tough.
- Whole milk: The creamy base of the filling that delivers that classic smooth mouthfeel.
- Unsalted butter: Adds a subtle richness to the custard.
- Cinnamon stick: Infuses the milk with a warm, aromatic hint of spice.
- Cornstarch: Works with flour to thicken the silky filling to perfection.
- Eggs: Give the custard body and smooth, creamy texture.
- Vanilla extract: Adds a lovely sweet depth to the filling flavor.
- Ground cinnamon: Sprinkled on top for that iconic finishing touch and vibrant aroma.
How to Make Milk Tart (Melktert) – Perfect for Milk Tart Day Recipe
Step 1: Prepare the Crust
Start by mixing your flour, sugar, and salt in a bowl. Then, work the cold butter into the dry ingredients using a pastry cutter or your fingertips until the mixture looks like coarse crumbs. Incorporate the egg yolk next, and slowly add ice water—just enough for the dough to come together. Shape it into a disk, wrap it up, and chill in the fridge for 30 minutes to rest and firm up.
Step 2: Blind Bake the Crust
After chilling, roll out the dough on a lightly floured surface and press it evenly into a 9-inch tart pan. Prick the base with a fork to prevent bubbling. Line the crust with parchment paper and fill with pie weights or dried beans. Bake at 350°F (175°C) for 15 minutes, remove the weights and parchment, then bake for another 10 minutes until it’s beautifully golden. Let it cool before adding the filling—it’s a crucial step for a crisp bottom that won’t get soggy.
Step 3: Make the Custard Filling
In a saucepan, gently heat the milk, butter, and cinnamon stick until it just before boils—this allows the flavors to marry perfectly. Remove from heat, discard the cinnamon stick, and set aside. Meanwhile, whisk together sugar, cornstarch, flour, salt, and eggs in a separate bowl until smooth and lump-free. Gradually pour the warm milk into the egg mixture, whisking constantly to temper the eggs. Return the whole mixture to the saucepan and cook over medium heat, stirring continuously until thickened (about 5 to 7 minutes). Remove from heat and stir in vanilla extract for that extra fragrant touch.
Step 4: Assemble and Chill
Pour the luscious custard into your cooled tart shell, smoothing the top with a spatula. Dust generously with ground cinnamon, then refrigerate for at least 2 hours. This chilling step is where the magic happens—the filling sets into an irresistibly creamy custard that’s every bit as dreamy as it looks.
How to Serve Milk Tart (Melktert) – Perfect for Milk Tart Day Recipe
Garnishes
The classic way to top your Milk Tart (Melktert) – Perfect for Milk Tart Day Recipe is with a light dusting of ground cinnamon, which adds subtle warmth and an inviting aroma. For a little extra flair, you might sprinkle some freshly grated nutmeg or even a few delicate cinnamon sticks on the side as decoration. It’s simple touches like these that make your serving stand out.
Side Dishes
Milk Tart is such a versatile dessert that it pairs wonderfully with light accompaniments. A fresh fruit salad or a side of berries balances the richness perfectly. For the grown-ups, a cup of spiced rooibos tea or a smooth coffee adds a lovely depth of flavor, complementing the custard’s sweetness without overwhelming it.
Creative Ways to Present
If you want to make your serving extra special, try individual mini tarts using a muffin tin or small tart pans. Layer the custard with a thin spread of apricot jam underneath for a fruity surprise. You can also add a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate indulgence that’s sure to impress your guests on Milk Tart Day or any day deserving celebration.
Make Ahead and Storage
Storing Leftovers
Leftover Milk Tart should be covered tightly and stored in the refrigerator. It keeps beautifully for up to 3 days, maintaining its creamy texture and delightful cinnamon aroma. Just ensure it is well-sealed to prevent it from absorbing other fridge odors.
Freezing
While freezing custard tarts can be tricky, you can freeze the baked crust separately for up to a month. Wrap it well in plastic wrap and foil to keep it fresh. When ready to serve, thaw the crust, prepare the filling fresh, and assemble. This method ensures the crust stays crisp and the custard remains creamy.
Reheating
Since Milk Tart (Melktert) – Perfect for Milk Tart Day Recipe is traditionally enjoyed chilled, reheating isn’t necessary. However, if you prefer it slightly warmed, allow it to come to room temperature then gently warm individual slices in the microwave for 10–15 seconds. Avoid overheating to keep the custard’s silky texture intact.
FAQs
Can I use a store-bought pie crust for this recipe?
Absolutely! Using a pre-made pie crust is a great shortcut that saves time without sacrificing much flavor or texture. Just be sure to bake it according to the package instructions before filling.
What makes this Milk Tart (Melktert) special compared to other custard pies?
The signature element is the cinnamon-infused milk and the unique combination of cornstarch and flour which creates a smooth yet slightly firm custard. Its light spice and tender crust set it apart from richer custard pies.
Is this recipe suitable for vegetarians?
Yes, this Milk Tart recipe is vegetarian-friendly as it contains no meat or gelatin. It uses eggs and dairy, making it unsuitable for vegans though.
Can I make this Milk Tart ahead of time?
You can definitely prepare this dessert a day in advance. In fact, chilling it overnight allows the custard to set beautifully and the flavors to deepen, making it even more delicious on Milk Tart Day.
What is the best way to serve this tart on Milk Tart Day?
The most traditional way is chilled, lightly dusted with cinnamon and sliced into generous wedges. Serve with tea or coffee, inviting everyone to indulge in this creamy South African treasure.
Final Thoughts
Milk Tart (Melktert) – Perfect for Milk Tart Day Recipe is a heartwarming dessert that brings a taste of South Africa right to your kitchen. With its comforting flavors and silky texture, it’s an absolute joy to make and share. Whether you’re celebrating Milk Tart Day or simply craving something special, this recipe will wrap you in a sweet cinnamon embrace. Give it a try—you won’t regret filling your home with its sweet aroma and your table with happy smiles.
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Milk Tart (Melktert) – Perfect for Milk Tart Day Recipe
- Total Time: 3 hours
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
Milk Tart, or Melktert, is a classic South African dessert featuring a tender, buttery crust filled with a creamy cinnamon-flavored milk custard. Traditionally enjoyed chilled and celebrated on Milk Tart Day, this dish offers a comforting balance of sweet, aromatic flavors and a smooth, velvety texture that’s perfect for any dessert occasion.
Ingredients
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1 egg yolk
- 1–2 tablespoons ice water
For the Filling:
- 2 cups whole milk
- 2 tablespoons unsalted butter
- 1 cinnamon stick
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- Ground cinnamon, for dusting
Instructions
- Prepare the crust: In a mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Cut in the cold, cubed unsalted butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Add the egg yolk and 1 to 2 tablespoons of ice water a little at a time, mixing gently just until the dough starts to come together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes to chill and firm up.
- Bake the crust: Preheat your oven to 350°F (175°C). On a floured surface, roll out the chilled dough and press it evenly into a 9-inch tart or pie pan. Prick the base with a fork to prevent bubbling. Line the crust with parchment paper and fill it with pie weights or dried beans to keep it from shrinking. Bake for 15 minutes, then remove the weights and parchment, and bake for an additional 10 minutes or until the crust is golden brown. Remove from oven and allow it to cool completely.
- Heat the milk mixture: In a medium saucepan, combine whole milk, unsalted butter, and the cinnamon stick. Heat over medium heat until the mixture is just about to boil. Remove from heat and discard the cinnamon stick to infuse flavor without overcooking.
- Mix the filling base: In a separate bowl, whisk together the granulated sugar, cornstarch, all-purpose flour, salt, and eggs until smooth and well combined. Gradually pour in the warm milk mixture while whisking constantly to temper the eggs and avoid curdling.
- Cook the custard: Pour the combined mixture back into the saucepan. Cook over medium heat, stirring continuously to prevent lumps and burning, until the custard thickens to a smooth, pudding-like consistency, approximately 5 to 7 minutes. Remove from heat and stir in the vanilla extract for added aroma and flavor.
- Assemble and chill: Pour the thickened filling into the cooled tart crust, smoothing the top with a spatula. Let it cool at room temperature for a short while, then dust the surface generously with ground cinnamon. Refrigerate the tart for at least 2 hours to set the custard fully before slicing and serving.
Notes
- Milk Tart is traditionally served chilled and is savored on Milk Tart Day in South Africa, usually celebrated on February 27.
- For a time-saving alternative, you can use a store-bought pie crust instead of making your own.
- This tart pairs beautifully with a cup of tea or coffee.
- Ensure not to boil the milk aggressively to avoid scalding and curdling of the custard.
- Dusting with ground cinnamon can be adjusted according to your preference for spice intensity.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: South African
