Melktert is a South African dessert of Dutch origin. It is similar to custard or an egg tart, but it is milkier. This recipe calls for baking you your own pie crusts, but you can use a puff pastry or buy prepared crusts if you wish. You can also place a cardamom pod in the milk while boiling it for more flavor.
Makes 2 Tarts
For the pastry:
2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon powder
For the filling:
4 cups milk
2 tablespoons margarine
2 1/2 tablespoons flour
1 cup sugar
1 tablespoon cornstarch
1 teaspoon vanilla or almond essence
Preheat oven at 320F.
In a large bowl, combine the margarine and sugar. Whisk by hand or using an electric mixer. Gradually add the egg, flour, baking powder and salt. Continue to whisk it for 1 minute or until all the ingredients are well incorporated. Place the crust mixture into 2 greased 9 inch pie dishes. Bake it for 10 minutes or until it becomes light brown. Remove from the oven and let it cool
Place the flour, sugar, cornstarch, eggs and vanilla essence in a medium sized bowl and mix until there are no lumps and it becomes a paste.
Pour milk in a medium sized saucepan under high heat and bring it to a boil. Reduce heat and let it simmer. Add the margarine.
Combine the milk and paste mixture in the saucepan. Let it simmer for 5-8 minutes or until it thickens. After, pour the filling into the pie crusts. Refrigerate the pies for 2-3 hours or until the filling sets. Sprinkle cinnamon powder on the pies. Slice and serve.
Photo Courtesy Of: Â Â Arnold Goodway