Milk Tart
Also known as "melktert" in Afrikaans, it is a South African dessert characterized by its creamy, delicate filling and crusty base. It is celebrated for its smooth texture and comforting flavor.
Ingredients
Crust
1 1/2 cups flour
1/3 cup powdered sugar
100 g butter, cold
1 egg
Custard Filling
2 cups milk
1/2 cup whipping cream
4 egg yolks
1/2 cup sugar
2 tbsp cornstarch
2 tbsp flour
vanilla
30 g butter
cinnamon, for dusting
Method
Crust
In a food processor, add the flour, powdered sugar, butter, and egg.
Press the dough on a 9 in tart pan. Use a fork, prick the crust.
Freeze for 30 minutes.
Preheat the oven to 180°C / 350°F.
Line the tart with baking paper and place the pie weights (or beans) on the baking paper.
Bake for 2o minutes. Remove the weights and bake for another 15-20 minutes.
Custard Filling
In a saucepan, heat the milk and whipping cream.
In a bowl, whisk the egg yolks, sugar, corn starch, flour, and vanilla.
While whisking, slowly add some of the hot milk to the yolk mixture.
Pour the yolk mixture back into the saucepan.
Whisk until the mixture begins to thicken. Add the butter.
Strain the mixture and pour on top of the cooled tart crust.
Lay a sheet of plastic wrap on top allowing it to touch the custard.
Refrigerate for 3 hours.
Dust with cinnamon before serving.
