Milk Tart, or Melktert, holds a cherished place in South African culinary heritage. This creamy, custard-filled dessert boasts a delicate balance of sweetness and spice, encased in a crisp pastry crust. While recipes may vary, the essence of Milk Tart remains constant – a comforting treat that evokes memories of home and gatherings with loved ones. Let’s delve into the quintessential South African way of making Milk Tart with this comprehensive guide:
Ingredients:
For the Pastry:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- Pinch of salt
- 1 large egg yolk
- 2 tablespoons ice water
For the Filling:
- 4 cups whole milk
- 1 cinnamon stick
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 3 large eggs, separated
- 2 tablespoons unsalted butter
- Ground cinnamon, for dusting
Instructions:
- Prepare the Pastry:
- In a large mixing bowl, combine the flour, sugar, and salt. Add the cold butter cubes and rub them into the flour mixture until it resembles coarse crumbs.
- Add the egg yolk and ice water to the mixture, stirring until a dough forms. If the dough is too dry, add more water, one teaspoon at a time.
- Turn the dough out onto a floured surface and knead gently until smooth. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Grease a 9-inch tart pan with removable bottom or a pie dish.
- Roll out the Pastry:
- On a floured surface, roll out the chilled pastry dough into a circle large enough to fit your tart pan. Carefully transfer the dough to the prepared pan, pressing it into the bottom and up the sides. Trim any excess dough.
- Blind Bake the Crust:
- Line the pastry shell with parchment paper and fill it with pie weights or dried beans to prevent it from puffing up during baking.
- Bake the crust in the preheated oven for 15-20 minutes, or until lightly golden brown. Remove the parchment paper and weights and allow the crust to cool while you prepare the filling.
- Make the Filling:
- In a saucepan, heat the milk and cinnamon stick over medium heat until it just begins to simmer. Remove from heat and let it steep for 10-15 minutes to infuse the milk with cinnamon flavor.
- In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until smooth.
- Gradually pour the warm milk into the egg mixture, whisking constantly to prevent curdling. Return the mixture to the saucepan.
- Cook the Custard:
- Cook the custard over medium heat, stirring constantly, until thickened and bubbling, about 5-7 minutes. Remove from heat and stir in the vanilla extract and butter until melted and smooth.
- Assemble and Chill:
- Pour the hot custard into the baked pastry shell, spreading it evenly with a spatula. Allow the tart to cool to room temperature, then refrigerate for at least 2 hours, or until set.
- Serve and Enjoy:
- Before serving, sprinkle the chilled Milk Tart with ground cinnamon for a classic finishing touch. Slice and serve chilled, savoring each creamy, spiced bite of this South African delicacy.
Mastering the art of making Milk Tart the South African way is a labor of love that yields a dessert worthy of celebration. With its crisp pastry crust and velvety custard filling, this classic treat embodies the warmth and comfort of home, making it a beloved favorite for generations to come.
