Melktert: South Africa’s Beloved Dessert

Introduction & Brief History

Melktert, a cherished classic within South African households, carries a nostalgia as rich as its custard filling. This delightful dessert isn't just a memory; it's a living tradition found in nearly every bakery and supermarket across the country. Imagine a light yet indulgent milk custard, cradled by a perfectly flaky crust, and crowned with a generous dusting of cinnamon – that’s the melktert magic waiting to be rediscovered and savoured.

Melktert, aptly named 'Milk Tart' in English, is a culinary heirloom that traces its roots back to the Dutch settlers who anchored in the Cape during the 1600s. Melktert is not just a simple tart; it's a testament to the enduring legacy of cultural exchange. Historians suggest that the melktert's origin was likely inspired by the Mattentaart, a traditional Dutch cheesecake. Afrikaans culinary traditions are steeped in such influences, echoing the deep historical ties to the era of Dutch colonisation in South Africa. Each slice of melktert is a delicious nod to this intricate past, marrying the simplicity of local ingredients with the complexities of its Dutch antecedent.

In my childhood, melktert was a constant delight. Whether it was at church bazaars or services, school bake sales, or a quick stop at Spar, melktert was there and ready to be enjoyed. To me, it has always been more than a dessert; it’s a comfort food, synonymous with camaraderie and shared joy. I can't recall a single occasion when I ate a melktert alone—it's simply too good not to spread the happiness it brings. Now, as an adult, my kitchen often smells of cinnamon and nostalgia. I delight in making melktert for friends and family, and without fail, it brings about the same outcome: smiling faces and full tummies.

How to make Melktert

This dessert is versatile, and I understand that sweetness is a personal preference. My recipe is balanced for those who appreciate a more subtle sweetness, enhancing the melktert's rich flavours. For the filling, we'll stick with the classic stovetop method for the milk custard, but feel free to experiment with the crust. I'll provide a quick cookie crumb base option, though we're focusing on the traditional short crust here. Rest assured, this recipe is tailored for simplicity, perfect for any kitchen, whether it’s a cozy New York apartment or a sprawling European villa. It's designed for everyone to enjoy making—and eating. I personally enjoy a slightly less sweet version of Melktert, and all the information in this recipe is based on that. So feel free to play around with your sweetness levels if you have a sweet tooth!

Now let’s get to it!

Main Recipe

1. Start with the crust: Mix your dough in a bowl until it forms a smooth ball and pop it in the fridge to chill for 15 minutes.
• Remember, a cool dough means a better-shaped, flakier pastry. 
  
  
  
2. Roll out your dough on a floured surface to ¼ inch thickness, or however thick you love your crust.
• Thicker crusts need a longer bake, so adjust accordingly.
3. Time to bake: Fit the dough into your greased pie pan, trim any overhang, and fill it with parchment and baking beads.
• No beads? No problem. Just pierce any puffs with a fork before and during baking.
4. For the filling, whisk eggs, sugar, cornstarch, flour, and vanilla in a bowl and set aside.
5. Gently warm the milk and butter in a saucepan—don’t let it boil, just heat it.
6. Temper the egg mixture by slowly whisking in a quarter of the warm milk, to warm the eggs without cooking them.
   
   
   
7. Combine everything in the saucepan and cook over the stove, stirring until thick without boiling.
• A boiling mix can scorch, so lower the heat if needed.
8. Pour the filling into the crust and let it cool to room temperature. Chill in the fridge until set.
• In a rush? A quick freeze for 10-15 minutes post-cooling can speed things up.

Pastry for Melktert

Making a Melktert crust is simpler than your average pie crust. Start by creaming together butter and eggs, which forms the base of your dough. A little chill time in the fridge, and it’s a breeze to roll out and shape. This easy approach yields a pastry ideal for holding that luscious, thick filling, while being super easy to handle. 

Remember you can also play around with your sweetness level in the crust by reducing however much sugar you want in this section.

Cookie Crumb Option:

However, if a short crust is still too daunting for you, then you can do a simple cookie crumb crust. 

Crush your favourite simple biscuits, like Marie or Tennis, until you have 2 cups of crumbs. It's a satisfying way to vent, especially if you enjoy a bit of smashing! Mix the crumbs with ¼ cup of melted butter, press into a greased pie dish, and bake at 180°C for 10 minutes. If sweetness isn't your thing, try using digestive biscuits for less sugar, or opt for the short crust for more control. 

Filling for Melktert

When cooking the filling: Keep an eye on the heat to avoid boiling the milk. A little bubble-up is fine, but you want to prevent the taste of scorched milk. Remember, a non-burnt base is key, even if it boils briefly. 

Choosing your ingredients: This recipe’s simplicity means that high-quality ingredients can really shine, enhancing every mouthful. If budget's tight, regular ingredients work wonderfully too—they just give a slightly different flavour profile.

For the thickening agent: Stick with cornstarch to make sure your melktert sets just right. Other starches might not give you the same firmness. You’re able to swap starches due to dietary needs, then that's okay your firmness will be different. When your mixture has begun to thicken, continue stirring and cooking it for 3-5 minutes after it has thickened. Allowing all the ingredients to meld together and the melktert will set firmly.

Adding the cinnamon: A casual dusting by hand does the trick for that classic touch. Want to get creative? Use a doily or a homemade stencil for a fancier cinnamon design on top.

Let’s eat!

Enjoying your melktert: Now comes the best part—indulging in your homemade melktert! It’s the perfect companion to an afternoon tea or a casual get-together. Remember, melktert is meant to be shared, so invite some friends to join you.

Melktert as dessert: Thanks to its creamy yet light texture, melktert fits in nicely as an after-dinner treat. There’s always room for a slice!

Pairing: Complement your melktert with a splash of indulgence. Sip on Amarula, Baileys, or an Irish coffee to elevate the experience. Prefer something non-alcoholic? A calming chamomile tea, freshly brewed coffee, or a cozy hot chocolate pair just as beautifully.

Ultimately, enjoy your melktert your way—it’s your moment to savour!

Mmm… craving more sweet recipes?

Keep an eye out on our blog for future recipes or feel free to share any ideas you have in the comment section for new recipes! For now, I won’t leave you empty handed but recommend some other South African dessert goodies:

1. Malva Pudding – a rich apricot cake covered and soaked in a home-made syrup.
2. Pannekoek – a thin crepe like pancake filled usually with a cinnamon sugar or curried mince.
3. Koeksisters – sweet fried dough soaked in a sweet thick syrup.

Walk-through Melktert Recipe

Prep Time: 45 minutes

Cook Time: 10 minutes

Total Time: 1hour 15 minutes

Servings: 8

Ideal set time: 4 hours or overnight

(*) = optional

Melktert is a traditional South African dessert perfect for any occasion and easy to make!

Ingredients:

Sweet Short Crust Pastry:

• 170g of softened unsalted butter / 6oz 
• ¼ cup of white sugar
• To tweak the sweetness, feel free to use more or less sugar, or even honey for a natural touch—I’m a fan of honey myself.
• 1 egg
• 2 cups of all-purpose flour
• Pinch of salt
• * ¼ teaspoon of almond extract

Milk Custard Filling:

• 4 cups of milk
• Feel free to experiment with various milk types and fat contents, but keep in mind it'll alter the melktert's texture and flavor.
• 1 tablespoon softened unsalted butter 
• ¼ cup of white sugar
• To tweak the sweetness even more, feel free to use more or less sugar, or substitute it for some honey.
• 2 eggs
• 3 tablespoons of cornstarch
• 3 tablespoons all-purpose flour
• 1 teaspoon of pure vanilla extract
• Budget feeling a little tight? Simple vanilla essence will suffice.
• Pinch of salt
• 1 tablespoon of cinnamon to sprinkle at the end.

Instructions:

Start with the crust:

1. Begin by creaming the butter, then gradually blend in the sugar to create a smooth base. Incorporate the egg and almond extract thoroughly. Sift the flour and salt together to avoid any lumps and gently fold into the mixture. Knead the dough until it's soft, then chill for 15 minutes in the fridge.
2. Dust a flat surface with flour and roll the dough to ¼ inch thick. Fit it into a greased pie pan, trimming excess edges. Cover with parchment and weights, then bake at 350°F (176°C) for 15 minutes. Remove weights and parchment, letting the crust cool on a rack.
• If you do not have parchment paper and weights, then poke some holes with a fork in the crust before or during baking.
• If your crust is not baked thoroughly, place it back in the oven till it starts becoming slightly golden. Remember all ovens are different!

Time for the filling:

1. In a heat proof bowl, whisk together the eggs, sugar, cornstarch, flour, and vanilla extract. Once mixed place it aside for later.
2. In a medium size saucepan, heat up the milk and butter at a medium heat. Do not bring to a rolling boil and stir often. 
• To know if your milk mixture is ready, look if the butter has completely melted and small bubbles are beginning to rise.
3. Gradually whisk a quarter of the warm milk mixture into the egg mixture to evenly warm the eggs. Then, blend this tempered mixture back into the saucepan with the remaining milk. Reheat, stirring continuously, until it thickens—be careful to avoid boiling. 
4. Pour the hot fresh milk custard into the pie crust and allow to cool till room temperature before refrigerating it until serving. Sprinkle some cinnamon on the melktert just before serving and you’re done!

How to know your melktert is set and ready to be served:

To determine if your melktert is perfectly set and ready to enjoy, there are a couple of key signs to look for. Firstly, the tart should be thoroughly chilled, with the milk custard feeling firm and cool to the touch. Additionally, if you give the pan a gentle shake, the filling should show minimal jiggle, indicating it's set properly. This ensures not only the right texture but also that the flavors have melded beautifully, offering the perfect slice.

Nutritional Information:

All nutritional information provided is sourced from VeryWell Fit and may differ based on modifications made to the original recipe. The provided nutritional facts correspond to a melktert designed to serve 8 slices. Please note, variations in serving sizes and any additional sides may result in changes to these nutritional values.