Melktert milk tart

Melktert milk tart

Melktert crostata al latte

By
From
The Italian Baker
Serves
8-10

There is a saying that once you have been to Africa you will go back to Africa... and it’s true for me. I first visited a while ago and have never forgotten the places I went and the people I met. I also had some amazing food, of which this tart is a fine example. Melktert originally comes from South Africa, but you can find it in many other areas, and I ate it in Tanzania on a picnic in the wild Savannah, while watching the majestic nature around me. It’s a simple, milky, smooth and comforting tart that you can eat chilled from the fridge if you prefer it dense, or at room temperature for a creamier feel. Whichever way, kids love it too!

Ingredients

Quantity Ingredient

For the pastry

Quantity Ingredient
120g butter, plus extra for greasing
120g caster sugar
4 egg yolks
1 teaspoon vanilla paste or extract
280g plain flour

For the filling

Quantity Ingredient
2 tablespoons cornflour
2 tablespoons plain flour
2 eggs
500ml milk
100g caster sugar
1/4 teaspoon salt
1 teaspoon vanilla paste or extract
good-quality cocoa powder, for dusting

Method

  1. Butter a 23-cm loose-based fluted tart tin.
  2. For the pastry, beat the butter and sugar together in the bowl of a stand mixer or a mixing bowl and using electric hand-held beaters, until pale and fluffy. Beat in the egg yolks and vanilla. Add the flour and beat until incorporated. Using your hands, bring the dough together, wrap in cling film (plastic wrap) and refrigerate for 30 minutes.
  3. Remove the dough from the fridge, and roll out to about 3mm/¹∕8 inch thick. Carefully place it into the tart tin. Press the pastry gently into the tin. Trim off any excess dough and put the tart back in the fridge for about 20 minutes. Meanwhile, preheat the oven to 180°C.
  4. Remove the tart case from the fridge, line with parchment paper, fill with baking beans and blind bake for 15 minutes, until golden, checking during baking as you don’t want it to brown too much. Remove from the oven and leave to cool.
  5. Put the cornflour, plain flour and eggs into a bowl and, using a balloon whisk, whisk together.
  6. Heat the milk, sugar and salt in a medium saucepan set over a medium heat, stirring continuously, until the sugar has completely dissolved. Bring to a gentle simmer, then remove from the heat and set aside to cool slightly.
  7. When cooled but still warm, pour the milk mixture into the egg mixture, whisking with a balloon whisk to avoid lumps; it will thicken as you whisk. Once fully incorporated, return to the pan, add the vanilla and cook for a few more minutes until dense and creamy. Pour into the tart case and leave to cool at room temperature. Once cooled, refrigerate for at least 1 hour before serving, dusted with cocoa powder.
Tags:
baking
cakes
biscuits
Italian
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