A South African classic, Milk Tart (Melktert) is a delicious, crispy shortcrust pastry filled with custard and dusted generously with ground cinnamon.

INGREDIENTS

Butter 115g
Sugar 130g
Egg 1 large
Vanilla Essence 5ml
Cake Flour 300g
Baking Powder 5ml
Salt pinch

Milk 450ml
Sugar 55g
Butter 30g
Cake Flour 20g
Corn Flour 35g
Salt pinch
Eggs 2 large, seperated
Vanilla Essence 5ml
Ground Cinnamon to taste

METHOD

To make the pastry base, cream the butter and sugar then add the egg and vanilla essence and beat until light. Sift in the flour, baking powder and salt and mix well. Roll out to approximately 2mm thick and press into a tart tin.

Bake at 180°C for 15 to 20 minutes.

For the milk tart filling, pour three quarters of the milk into a pot and add the sugar and butter and bring to the boil. Beat the egg whites until thick and set aside. Mix the flour, corn flour, salt and egg yolks together and strain, then add to the hot milk and stir constantly over a medium heat until thick. Add the beaten egg whites and vanilla essence into the mixture and whisk well to combine. Remove from heat, pour into the pastry base and sprinkle with cinnamon over the top.

Creative Milk Tarts

To celebrate National Milk Tart Day held annually on 27 February in South Africa, I like to play around, get creative and have a bit of fun with my Milk Tarts.