TRADITIONAL MELKTERT
This is the real old fashioned traditional South African Melktert, quite delicious, and rightly one of our favourite treats. There are many of these recipes on the web, adjusted in various ways, and with many ingredients added which were not available when this recipe was first created. These can make the finished tart something quite different from the original. There are also many recipes available that do not contain cinnamon, which may be a personal preference, but is definitely NOT traditional! It is very important to keep the pastry short, and to pre-bake it, so that the creamy filling does not make it soggy. I use honey in my filling, because it is more nutritious than sugar, and healthier, (and I think the settlers may well have used it, not sugar) but if you hate honey, you could substitute 80 - 100g sugar, to taste.
Provided by ZAR-INA
Categories Dessert
Time 45m
Yield 1 tart, 8 serving(s)
Number Of Ingredients 12
Steps:
- METHOD.
- First bake the pastry base, and allow it to cool. If the base is filled before it is cool, it will go soggy.
- PASTRY BASE.
- Mix the butter and sugar vigorously until it is light in colour. It does not have to be smooth, the grainy texture of the sugar helps the crust to be more like biscuit than cake.
- Add the egg and beat well.
- Add the flour and beat until well blended and smooth.
- Press into a spring-form cake tin or loose-bottom tin, making sure that the pastry comes at least 4cms (1 1/2 inches) up the side of the tin.
- Bake at 180degC for 25mins. Remove from oven and allow to cool.
- FILLING.
- Put the milk, cinnamon stick, vanilla pod and butter into a saucepan and scald. (bring almost to the boil before removing from the heat.) Turn off the heat and allow the saucepan to remain on the hot stove plate for the cinnamon and vanilla flavours to steep.
- Meanwhile, put the honey (or sugar) and eggs into a bowl and whisk vigorously, adding small amounts of the flours until you have a smooth and well-blended consistency.
- Strain the hot milk, and pour onto the sugar and egg mixture while beating until all the ingredients are well blended.
- Return to the saucepan, and simmer over a low heat, stirring constantly with a wooden spoon or wire whisk until the mixture is thick and creamy, taking care that it does not stick to the bottom of the saucepan.
- Pour the mixture into the prepared and cooled pastry case, (which should still be in the tin), sprinkle lightly with ground cinnamon, and refrigerate until cold and set.
Nutrition Facts : Calories 357.6, Fat 16.6, SaturatedFat 9.6, Cholesterol 118.7, Sodium 146.9, Carbohydrate 45.8, Fiber 0.5, Sugar 23.7, Protein 7.1
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Maddie Wallace
[email protected]This melktert is absolutely delicious! The filling is perfectly creamy and sweet, and the crust is flaky and buttery. It's the perfect dessert for any occasion.
Rumash Goala
[email protected]This melktert is a must-try for any fan of South African cuisine. The creamy filling and flaky crust are the perfect combination, and the cinnamon sugar topping adds a delicious touch of sweetness. I highly recommend this recipe!
Mehar Sadam
[email protected]This melktert is the best I've ever had! The filling is so creamy and delicious, and the crust is perfectly flaky. I will definitely be making this again and again.
Curtis w.
[email protected]This melktert is a true classic. The creamy filling and flaky crust are the perfect combination. I highly recommend this recipe!
Wangda Sherpa
[email protected]I've made this melktert several times now, and it always comes out perfectly. It's so easy to make, and it's always a crowd-pleaser. I highly recommend it!
Ch sports
[email protected]This melktert is absolutely delicious! The filling is perfectly creamy and sweet, and the crust is flaky and buttery. It's the perfect dessert for any occasion.
Sekela Mwakisisile
[email protected]This melktert is a must-try for any fan of South African cuisine. The creamy filling and flaky crust are the perfect combination, and the cinnamon sugar topping adds a delicious touch of sweetness. I highly recommend this recipe!
HKing abbas
[email protected]I was looking for a traditional melktert recipe, and this one definitely delivered. The filling was creamy and flavorful, and the crust was flaky and buttery. It was a hit with my family and friends, and I'll definitely be making it again.
Muhammad Yar
[email protected]This melktert is the best! The filling is so creamy and delicious, and the crust is perfectly flaky. I highly recommend this recipe.
Aahan Roy
[email protected]I love this melktert recipe! It's so easy to make and always comes out perfectly. The filling is creamy and flavorful, and the crust is flaky and buttery. It's the perfect dessert for any occasion.
Nikki Hampton
[email protected]This melktert is a true South African classic. It's the perfect dessert for a braai or any other special occasion. The creamy filling and flaky crust are absolutely irresistible.
Daniel Kumolu_johnson
[email protected]I'm a bit of a novice in the kitchen, but this melktert recipe was easy to follow and turned out perfectly. It was a hit with my friends and family, and I'll definitely be making it again.
Clutch Papii
[email protected]This melktert is absolutely divine! The filling is so creamy and smooth, and the crust is perfectly flaky. It's the perfect dessert for any occasion.
Rylee Skidmore
[email protected]I've been looking for a good melktert recipe for a while now, and I'm so glad I found this one. It's the perfect balance of sweet and savory, and the crust is absolutely perfect. I will definitely be making this again!
Arellano Christopher
[email protected]This melktert is a classic for a reason. It's simple, yet delicious. The creamy filling and flaky crust are the perfect combination. I highly recommend this recipe.
Farhan Shahid
[email protected]I was a bit skeptical about making melktert at home, but this recipe proved me wrong. It was so easy to make, and the end result was absolutely delicious. I'm so glad I tried this recipe!
Laalu Kumar
[email protected]This melktert is the best I've ever had! The filling is so creamy and flavorful, and the crust is perfectly flaky. I will definitely be making this again and again.
NirobBP NirobBP
[email protected]This was my first time making melktert, and I was pleasantly surprised at how easy it was. The instructions were clear and concise, and the end result was a delicious and authentic melktert. I'll definitely be making this again!
Bibek Thapaliya
[email protected]I've made this melktert several times now, and it always comes out perfect. It's so easy to make, and it's always a crowd-pleaser. I highly recommend it!
zain ali officiel
[email protected]This melktert turned out absolutely incredible! The filling was perfectly creamy and sweet, while the crust was flaky and buttery. It was a hit with my family and friends, and I will definitely be making it again soon.