South African Milk Tart (Melktert)

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option with healthy fats.

milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories and suitable for lactose intolerance.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness and flavor complexity.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg replacer

Flaxseed meal provides a vegan alternative with similar binding properties.

In a bowl, combine 250 grams of plain flour, 100 grams of powdered sugar, 8 grams of baking powder, and 2 grams of salt.

Mix well to combine.

Dice 125 grams of butter into small cubes and work it into the flour mixture until it resembles sandy texture.

Crack an egg into the mixture and whisk it before adding.

Combine until it forms a dough, then flatten and wrap in plastic wrap.

Chill in the freezer for 15 minutes.

Preheat the oven to 170 degrees Celsius (335 degrees Fahrenheit).

Butter a 24 cm round ceramic baking dish.

Roll out the chilled pastry and place it into the baking dish, trimming the excess.

Chill the lined pastry in the freezer for a few minutes.

Cut a piece of parchment paper and place it over the pastry, filling with rice or beans for blind baking.

Bake for 12 minutes, then remove the parchment and bake for another 12 minutes until golden brown.

Let the pastry cool on a wire rack.

In a large saucepan, combine 1 liter of whole milk, 150 grams of sugar, 10 grams of vanilla extract, 1.5 grams of fine salt, and 30 grams of unsalted butter.

Whisk 100 grams of eggs in a separate bowl before adding to the mixture.

Mix 50 grams of cornstarch with 75 grams of water or milk to form a slurry and add it to the saucepan.

Heat gently while whisking continuously until it thickens and bubbles.

Pour the custard into the cooled pastry shell and level the top.

Sprinkle with cinnamon powder and refrigerate to set.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens