South African Melktert (Milk Tart)

South African Melktert (Milk Tart)

TWAKMUIS

"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

1 h 10 m servings 294 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 294 kcal
  • 15%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 46.8g
  • 15%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 239 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

Read all reviews 27
  1. 32 Ratings

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Most helpful positive review

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

Most helpful critical review

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 pri...

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Least positive
Newest

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

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), ...

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 ...

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 pri...

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

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 i...

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

Wonderful. I received rave reviews when I made this for a few friends.

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.

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