Milk Tart Melk Tert Receita

Discover the secrets to a flawlessly creamy Milk Tart (Melk Tert), a beloved Cape Town treat! This foolproof recipe, passed down through generations, guarantees a melt-in-your-mouth experience. Learn the 'tricks of the trade' from an authentic Cape Afrikaans recipe and impress your friends and family with this iconic South African dessert. No more flops – just pure deliciousness!

Preparo 60 min

Cozimento 240 min

Calorias 554.8 kcal

Proteína 29g

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A equipe de cozinha da Forktionary

Adaptada de Food.com e testada e padronizada pela Forktionary.

Ingredientes para Milk Tart Melk Tert

1½ cups all-purpose flour
3 large egg yolks
¾ cup granulated sugar
½ cup (1 stick) unsalted cold butter
½ teaspoon salt
Baking Powder
3 cups whole milk
¼ cup cornstarch
3 large egg yolks
1 teaspoon vanilla extract
¼ - ½ cup ice water
¼ teaspoon ground cinnamon
powdered sugar (for dusting)

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Como fazer Milk Tart Melk Tert

Preheat oven to 350°F (175°C).
Make the pastry: In a large bowl, whisk together flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
Gradually add ice water, mixing until the dough just comes together. Do not overmix.
Form the dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
On a lightly floured surface, roll out the dough to fit a 9-inch tart pan with a removable bottom.
Transfer the dough to the pan, trim the edges, and prick the bottom with a fork.
Bake the pastry shell for 15-20 minutes, or until lightly golden.
While the pastry shell is baking, make the custard: In a saucepan, heat the milk and sugar over medium heat, stirring until the sugar dissolves. Bring to a simmer; remove from heat.
In a separate bowl, whisk together egg yolks, vanilla extract, and cinnamon (if using).
Slowly temper the egg yolks by whisking in a small amount of the hot milk mixture. Gradually add the remaining milk, whisking constantly.
Pour the custard mixture into the baked pastry shell.
Bake for 45-60 minutes, or until the custard is set and lightly golden.
Let the tart cool completely on a wire rack before dusting with powdered sugar and serving. Enjoy!