South African Melktert
Custard Pie Recipe
South African Melktert or Milk Tart
is a variation of an egg custard pie
which originated with the Dutch settlers who came South Africa in 1652
Melktert was then modified and made a purely South African creation by the Cape Malays who were brought to South Africa as slaves.
225g (½ lb) puff pastry
7.5ml (1½ tsp) butter
good pinch salt
1 stick cinnamon
750ml (3 cups) boiling milk
10ml (2 tsp) custard powder
15ml (1 tbsp) corn flour
15ml (1 tbsp) cake flour
30ml (2 tbsp) cold milk
125ml (½ cup sugar
4 large eggs, separated
2.5ml (½ tsp almond essence
cinnamon and sugar
To make the Custard Pie
Preheat oven to 200o
Line the bottom and sides of two pie plates with the puff pastry and make a raised edge for each.
Fill the pie plates with rice or sago, separated from the pastry by wax paper. Place in the oven and bake for 10 minutes.
To make the custard pie filling,
Add the butter, salt and cinnamon to the boiling milk.
Mix the custard powder, corn flour and cake flour to a paste with the cold milk and then stir in a little of the hot milk mixture.
Stir the custard mixture into the hot milk. Add 4 tbsp of the sugar and bring to the boil, stirring continuously.
Remove from the stove when the mixture has thickened and discard the cinnamon.
Beat the egg whites until stiff but not dry. Gradually beat in the remaining sugar.
Beat the egg yolks lightly and add a little of the custard mixture to the egg yolks.
Then stir the yolk / custard mixture into the main custard mixture and add the almond extract.
Fold in the egg whites, being careful not to beat but add with a gentle folding motion.
Pour the custard mixture into the pastry cases and bake for approximately 10 minutes.
Lower the temperature to 180o
F) and bake for a further 10 to 15 minutes or until the filling has set.
Cool slightly and sprinkle the top of the custard pie with cinnamon and sugar.
South African farm wives compete with each other regarding the reputation of their custard pie or 'melktert'
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