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
Scale
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
