SOUTH AFRICAN MELKTERT (MILKTART)
This is a wonderfully thick and flavourful milk custard set in a crust. A traditional tart which is loved by young and old alike. Children especially love the filling as a dessert.
Provided by Bokenpop aka Mad
Categories Dessert
Time 15m
Yield 2 pies
Number Of Ingredients 10
Steps:
- Heat 3 cups of milk to boiling point.
- Mix remaining milk, flour, sugar, extracts, salt and egg yolks together and add to hot milk.
- Cook until very thick and remove from stove.
- Whisk egg whites to stiff peak stage and add to milk mixture after it has been off the stove for 5 minutes.
- Stir in margarine and pour mixture into ready-made pie shells.
- Sprinkle with cinnamon.
- Refrigerate to cool and set.
Nutrition Facts : Calories 2424.4, Fat 94.9, SaturatedFat 28.4, Cholesterol 495.4, Sodium 1904.8, Carbohydrate 349.9, Fiber 6.3, Sugar 193.2, Protein 46.8
SOUTH AFRICAN MELKTERT (MILK TART)
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.
Provided by TWAKMUIS
Categories World Cuisine Recipes African
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Coat a 9 inch deep dish pie plate with vegetable oil cooking spray.
- 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.
- 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.
Nutrition Facts : Calories 294.3 calories, Carbohydrate 46.8 g, Cholesterol 98 mg, Fat 8.5 g, Fiber 0.3 g, Protein 7.9 g, SaturatedFat 4.9 g, Sodium 238.5 mg, Sugar 30.9 g
SOUTH AFRICAN MILK TART (MELKTERT)
Make and share this South African Milk Tart (Melktert) recipe from Food.com.
Provided by MsBindy
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F.
- For the crust, combine the flour, baking powder, and salt in a large bowl.
- Cut in the butter with a pastry cutter or knife until the flour resembles a coarse cornmeal.
- Stir in the sour cream to form a soft dough.
- Dust the dough with flour and form it into a ball.
- On a generously floured surface, roll out the dough to fix at 11x13-inch baking sheet or a 14-inch pizza pan. It will be thicker than a usual pie crust.
- Carefully lift the dough and lay it out flat on the unoiled pan. Crimp the edges by pinching them to form a rim. Pierce the dough with a fork in several places.
- Bake for 25-30 minutes until crisp and golden.
- Meanwhile, make the custard by heating the milk to boiling.
- Combine the sugar, flour, eggs, and salt in a blender.
- When the milk begins o foam, pur it slowly into the whirling blender.
- Pour the custard back into the saucepan. Cook over medium heat, stirring constantly for 3-5 minutes, until thickened.
- Remove from the heat, and stir in the vanilla and almond extracts. Set aside.
- When the crust has baked, spread the custard filling evenly over it.
- Generously sprinkle the top with cinnamon and brown sugar. Return the tart to the oven for about 15 minutes, until the brown sugar melts and the top of the custard is firm.
- Serve the milk tart warm or cold.
Nutrition Facts : Calories 407.8, Fat 23.2, SaturatedFat 13.8, Cholesterol 142.9, Sodium 329.9, Carbohydrate 42.6, Fiber 1, Sugar 17.5, Protein 7.7
SOUTH AFRICAN MELKTERT (MILK TART)
This is a type of custard pie made in South Africa. This is a simple yet totally satisfying dessert or as a treat with coffee.
Provided by Debbie Boere Vrou
Categories Tarts
Time 25m
Yield 3 pies, 24 serving(s)
Number Of Ingredients 9
Steps:
- Mix sweetened condensed milk, 1 tin (300 ml) milk, egg yolks, corn starch and custard powder in a large microwave proof casserole dish. Whisk together until mixed well. Add the rest of the milk (5 tins or 1500 ml) and mix well again. Cook at high power in microwave for 3 minutes. Stir well and add margarine and vanilla. Cook for 3 minutes, stir well, continue cooking in two or three minute intevals until mixture is thickened and smooth. It takes about 8 minutes total in my microwave. Allow to cool slightly.
- Beat reserved egg whites until stiffly beaten. Fold in egg whites into cooked milk mixture.
- Pour into three baked pie crust - use Pat in Pan pie crust as a good pie crust for this pie.
- Sprinkle cinnamon on top of pie.
Nutrition Facts : Calories 144.7, Fat 5.8, SaturatedFat 2.9, Cholesterol 50.7, Sodium 78.4, Carbohydrate 18.7, Fiber 0.2, Sugar 12.6, Protein 4.7
SOUTH AFRICAN MELKTERT OR MILK TART (CUSTARD PIE)
This traditional South African Melktert or Milk Tart is a variation of an egg custard pie which originated with the Dutch settlers who came South Africa in the 17th Century. Melktert was then adapted and made a purely South African creation by the Cape Malays. Apparently wives reputations hang on their Melkterts and recipes are family heirlooms. So, for something exotic and a bit different, give this a try.
Provided by NcMysteryShopper
Categories Dessert
Time 45m
Yield 2 Pies
Number Of Ingredients 13
Steps:
- Preheat oven to 400o F.
- Line bottom and sides of two pie plates (not deep dish) with puff pastry making raised edges.
- In a pot, bring milk to a slow boil and add butter, salt and cinnamon. Reduce to simmer.
- In a mixing bowl, combine custard powder, corn flour and cake flour. Stir in cold milk and mix to form a paste. Stir in a little of the hot milk mixture.
- Stir custard mixture into the pot of hot milk. Add 4 tbsp of the sugar and bring to a boil, stirring continuously.
- Remove from heat once the mixture has thickened. Discard cinnamon.
- Beat egg whites until stiff. Gradually beat in the remaining sugar. Set Aside.
- Beat egg yolks lightly and add a little of the custard mixture to the egg yolks.
- Then stir the yolk/custard mixture into the main custard mixture and add almond extract.
- Gently FOLD in the egg whites.
- Pour the mixture into the awaiting pie pans and bake for approximately 10 minutes.
- Lower the temperature to 350 F and bake for an additional 10 to 15 minutes or until the filling has set.
- Cool slightly and sprinkle the top of the custard pie with cinnamon and sugar.
- Serve cold.
SOUTH AFRICAN MILKTART WITH AN EASY SHORTCRUST BASE
This comes from my scrapbook of tried and tested recipes which I have used for the last 35 years. The base is really easy to make and instead of rolling you just 'press' the dough into a pie plate and bake for 10-12 minutes. The filling is made on the stovetop (or microwave) and no further baking is required. This is a truly delicious not too sweet custard type tart. Try it you will not be disapointed! Individual small milktarts can be made by pressing base into muffin or patti pan pans. Base can be baked in advance and custard made on the day.
Provided by Good Looking Cooking
Categories Dessert
Time 1h
Yield 2 milktarts, 16-24 serving(s)
Number Of Ingredients 16
Steps:
- Pre heat oven to 200 degrees celcius.
- Grease 2 pie plates with a volume of 1 litre each.
- TO MAKE THE BASE.
- Cream the butter and sugar.
- Add the egg and mix.
- Sift the flour baking powder and salt together.
- Mix the flour mixture with the egg mixture, using a 'cutting' motion with a firm spatula or spoon.
- If the mixture seems dry, use your hands to press it all together, but do not over handle - do not add any liquid! The mixture will come together!
- Break off pieces and use your fingers to press the dough into the base and sides of the pans to form the crust.
- Bake for 10 to 12 minutes until the sides start to brown lightly and remove from oven.
- TO MAKE THE FILLING.
- Heat the 1 litre of milk and butter to boiling point.
- Separate 2 of the eggs keeping the egg whites apart.Whisk the egg whites until sof peaks form.
- Mix the 125ml extra milk, 1 whole egg, 2 egg yolks, sugar, flour,cornflour and salt to a paste.
- Gradually add a little of the boiled milk to this mixture.
- Then add this mixture to the rest of the boiled milk and beat with a whisk to prevent lumps from forming.
- Bring this mixture to the boil stirring all the time until it thickens.
- Add vanilla essence and stir through.
- Fold the whisked egg whites into the hot custard.
- Pour this filling into the baked bases and sprinkle cinnamon over the top.
- Allow milktart to cool down completely until mixture is set.
- Note1: To make the custard in the microwave heat the milk for about 8 minutes (in a 900w oven).
- Once the egg mixture has been added return to the microwave for about 6 minutes, stirring after each minute to prevent lumps forming and continue as per instructions.
- Note2: If you are using extra large eggs increase the amount of cornflour, otherwise the 'custard' will be less firm, but still delicious!
Nutrition Facts : Calories 269.5, Fat 11.7, SaturatedFat 6.9, Cholesterol 76.7, Sodium 284.4, Carbohydrate 35.5, Fiber 0.8, Sugar 15.8, Protein 6.1
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