What is not to celebrate, today is National Milktart day! Milktart meaning milk pie or milk tart, originated from our Dutch heritage in the 1960s when Dutch Settlers started to share their favourite dessert. Today no traditional South African celebration, bake sale or bazaar will be perfect without a ‘melktert’ on the dessert table.
We Celebrate our favourite Milktart today.
You will find a perfect recipe in almost every South African Recipe book, most definitely in your family’s favourite Kook en Geniet. Cooking blogs or Pinterest has many variations of this delightful recipe, including milk-tart ice-cream, swiss roll and of course ‘melktertjies’, the modern South African shooter.
We use and love My Granny Naude’s Milktart Recipe (makes 2, because one is never enough)
Sift salt, flour and baking powder together. Using your fingers, rub butter in well with dry ingredients until finely distributed.
Beat eggs and milk together, add sugar. Beat well.
Mix the dry ingredients with egg mixture. Allow standing for a while.
Roll out the dough. Place the tart dish upside down on the dough. Use a sharp point knife to cut the dough out around the edging of the dish.
Bake crust at 180˚C until golden brown.
Pre-heat oven to 180˚C.
Mix flour with 250ml milk and 80ml sugar. Heat up the leftover milk (750ml) and 1 cinnamon stick in a saucepan over medium heat for a few minutes, stir into the flour mixture. Pour mixture back into the saucepan, boil until cooked – stir continuously to prevent the mixture from becoming lumpy. Remove from heat.
Beat the egg yolks, 80ml sugar, melted butter and vanilla extract well. Add to the milk mixture. Allow to cool down.
Beat the egg whites with leftover sugar until stiff. Fold gently into cooled down milk mixture.
Spoon the mixture into pre-baked tart shells, place back into pre-heated oven Bake for 20-30 minutes until golden brown.
Cinnamon can be sprinkled over the raw or baked tart. Enjoy!