Ingredients for South African Milk Tart Melktert
- Unbleached White Flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt (for the custard)
- 1 cup (2 sticks) unsalted butter, chilled and cut into cubes
- 1/2 cup sour cream
- 4 cups whole milk
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 tablespoon ground cinnamon
- 1/4 cup packed light brown sugar
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How to Make South African Milk Tart Melktert
- Preheat oven to 400°F (200°C).
- In a large bowl, whisk together 2 1/2 cups flour, 1 teaspoon baking powder, and 1/2 teaspoon salt.
- Cut in 1 cup (2 sticks) chilled butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in 1/2 cup sour cream until a soft dough forms.
- Lightly flour a surface and form the dough into a ball.
- On a lightly floured surface, roll out the dough to fit a 11x13-inch baking sheet or a 14-inch pizza pan. It will be thicker than a typical pie crust.
- Carefully transfer the dough to the unoiled pan.
- Crimp the edges to form a rim. Prick the bottom with a fork.
- Bake for 25-30 minutes, or until golden brown and crisp.
- While the crust bakes, prepare the custard. In a saucepan, heat 4 cups of milk until it just begins to simmer.
- In a blender, combine 1 cup sugar, 1/4 cup flour, 4 large eggs, and 1/4 teaspoon salt.
- With the blender running, slowly pour the warm milk into the blender.
- Pour the custard mixture back into the saucepan.
- Cook over medium heat, stirring constantly, for 3-5 minutes, or until thickened.
- Remove from heat and stir in 1 teaspoon vanilla extract and 1/2 teaspoon almond extract.
- Once the crust is baked, spread the custard evenly over it.
- Sprinkle generously with 1 tablespoon cinnamon and 1/4 cup packed brown sugar.
- Bake for another 15 minutes, or until the brown sugar is melted and the custard is set.
- Let cool slightly before serving warm or chilled.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
70g
Fat
69g
Carbs
14g
