South African Melktert (Milk Tart) Recipe - Allrecipes.com
South African Melktert (Milk Tart) Recipe
  • READY IN ABOUT hrs

South African Melktert (Milk Tart)

Recipe by  

"My 'ouma' South African grandmother's legendary milk tart. It is lip-smacking. The recipe is a real winner. It is a traditional South African tart that is very easy to prepare."

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Ingredients Edit and Save

Original recipe makes 1 9-inch pie Change Servings
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  • PREP

    30 mins
  • COOK

    40 mins
  • READY IN

    1 hr 10 mins

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Coat a 9 inch deep dish pie plate with vegetable oil cooking spray.
  2. In a large bowl, mix together the butter and sugar until smooth. Add the egg yolks and beat until light and fluffy. Sift in the cake flour, baking powder and salt, and stir until well blended. Mix in the vanilla and milk. In a separate bowl, whip the egg whites to stiff peaks using an electric mixer. Fold into the batter. Pour into the prepared pie plate, and sprinkle cinnamon sugar over the top.
  3. Bake for 25 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C). Continue to bake for 25 to 30 minutes, or until the center is set when you gently jiggle the pie. Serve hot or cold.
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Reviews More Reviews

Most Helpful Positive Review
May 12, 2009

I have not made this- very silly question: As it is, does that mean it inlcudes the crust or-

 
Most Helpful Critical Review
Aug 23, 2006

One can also substitute the flour for cornflour (Maizena) - I make the batter first : ie: beat the flour, sugar, eggs - I do not whisk the egg whites - no need - The milk needs to be warmed prior to the batter being mixed in - this mixture needs to be "tendered" on a steady even heat - lastly adding the butter (not melted before) and vanilla essence! The pastry needs to be baked prior to adding the tart mixture. !! Sprinkle nutmegg on warm filling - let stand at room temperature before chilling prior to serving with a "dollop" of fresh cream !!

 

28 Ratings

Mar 07, 2007

Pre-bake the crust for about 10-12 minutes. Try to make the filling as follows: 1. Bring half the milk and butter to the boil 2. Cream the sugar, egg yolks maizena (half flour & half maizena), salt and vanilla with the rest of the milk. Ommit the baking powder. 3 Add some of the hot milk to the creamed mixture, then put it back into the pot and heat gently until it thickens 4. Do NOT boil 5. Fold in the egg whites and pour the filling into the pie crust. Sprinkle the cinnamon sugar on top and.... 6. Bake for 20-25 minutes in a 180C oven. It is much easier to make it this way.

 
May 11, 2007

Very good! It is hard the first time you make it as you will be confused about mixing the milk with the dough, and it will have lumps that sink to the bottom no matter how long you beat it. the lumps form the bottom crust and the whipped egg whites form the top crust. This reminds me of a recipe called "Impossible Pie". Very tasty and a great way to use up milk. (got 3 milk cows)

 
Mar 25, 2008

LEKKER JONG!!!!!This is the real deal!!!!! This comes from a full blooded South African

 
Aug 17, 2005

This tasted too much like flan to me. I don't like flan. I was looking to use up some milk that's why I used this recipe. I didn't have cake flour so I did use all purpose flour. I don't think it had much if any effect. Ingredients should be added in a different order too. Either that, or milk should be warmed before adding to mixture because I had problems with the butter (batter) clumping. In the end, if you like flan, you might like this.

 
Jun 23, 2009

Very good. I made this as a dessert accompaniment to the Moroccan Tagine recipe on this site, and it was a nice balance to the spiciness of the Tagine.

 
Oct 05, 2008

I prepared this for an International Dinner held by my church. It was a sensation!

 

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Nutrition

  • Calories
  • 294 kcal
  • 15%
  • Carbohydrates
  • 46.8 g
  • 15%
  • Cholesterol
  • 98 mg
  • 33%
  • Fat
  • 8.5 g
  • 13%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 7.9 g
  • 16%
  • Sodium
  • 239 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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