Melktert

SOUTH AFRICA

Milk Tart

SUBMITTED BY

Nikita

A rich yet light dessert graced my “5 Holiday Desserts from Around the World,” and I am delighted to share this creamy, sweet South African milk tart called melktert. Similar in flavor to horchata, this dessert consists of a sweet custard filling encased in short crust pastry, dusted with cinnamon, and chilled in the refrigerator. This is an excellent holiday dessert you probably haven’t tried before!

This recipe came from Nikita, who is from South Africa but now resides in the United States. Introduced by Dutch settlers, the dish gained popularity throughout South Africa. Cape Malay people added cinnamon for further flavor, which was fitting given that warm spices like cinnamon are often used in preparation of food and drink in Indian cuisine.

For Nikita, the use of this spice connects her to melktert via her Indian roots and beloved flavors. She and her brother would even fight over the last slice, which I totally understand. I particularly enjoyed the Indian aspects of melktert, and it was nice to make an Indian dessert instead of a meal for once!

Although my custard didn’t quite set, I still tasted it, and I really appreciated the sweet, milky, warm cinnamon taste. The combination of vanilla and cinnamon come through particularly beautifully! It is rich and light at the same time, Despite the simple ingredient list, melktert possesses complex flavors greatly reminiscent of South African flavors.

Melktert is a wonderful holiday dessert. Nikita feels that anyone who samples it will experience South Africa’s melting pot of flavors, and I second this. This region is known for its diverse population, which is reflected in South African food. It is remarkable and inspiring how its people embrace the different cultures and therefore different cuisines and flavors!

Watch the Video

Melktart

Servings 12

Print Recipe Pin Recipe

Ingredients

1 store-bought pie crust
2 cups whole milk
½ cup heavy cream
5 egg yolks
¾ cup sugar
2½ Tbsp cornstarch
2 Tbsp flour
2 Tbsp softened salted butter or unsalted butter and ½ tsp salt
½ tsp vanilla extract
¼ tsp almond extract
1 pinch nutmeg
2 tsp cinnamon for dusting top

Instructions

Bake pie crust according to package instructions. Cool completely.
To make the filling, heat the milk, cream, vanilla, almond extract and nutmeg in a saucepan over medium heat.
In a mixing bowl, whisk together the egg yolks, sugar, cornstarch, flour, and salt (if using).
Once the milk is hot, but not bubbling, slowly whisk two ladles full of the milk into the egg mixture to temper the eggs.
Pour the egg mixture back into the saucepan and cook until thickened, whisking continuously. Cook the custard for 2-3 minutes until thick and smooth.
Pass the custard through a fine-mesh sieve.
Beat in the butter.
Pour the custard into the prepared crust. Spray a piece of parchment paper with cooking spray then press onto the surface of the custard to avoid a skin from forming.
Place the milk tart in the fridge and allow to set for at least 4 hours but ideally overnight.
Before serving, dust the cinnamon over the milk tart.
Slice and serve.