The South African Melktert recipe is a South African dessert that holds a special place in the country’s heritage. It’s a creamy and delightful treat that has been enjoyed for generations. In South African households, Melktert is often prepared for special occasions and family gatherings. It’s a sweet and comforting dessert that brings people together.
This dessert has an interesting historical background. It is believed to have been influenced by Dutch and Indonesian culinary traditions, as these cultures have had a significant impact on South African cuisine. The name “Melktert” translates to “milk tart,” and this dish lives up to its name with its rich and creamy filling.
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While the basic concept of Melktert remains the same across South Africa, there are regional variations and unique ways of preparation. Some regions might add a touch of cinnamon to the filling for extra flavor, while others may use slightly different techniques to create a distinctive texture.
@hen you think of the South African Melktert recipe, envision a creamy, sweet, and culturally significant South African dessert that has been cherished for generations. It’s more than just a dish; it’s a piece of South African heritage on a plate..
How To Make Our South African Melktert Recipe
Ingredients
Sucre Patee (Pastry Crust)
1 1/2 cups all-purpose flour
1/3 cup confectioner’s sugar powdered sugar
¼ teaspoon salt
9 Tablespoons unsalted butter
1 large egg yolk
Milk filling
2 1/4 cups milk
2 tablespoon butter
2 tablespoons flour
3-4 tablespoons cornstarch
1/2 cup (100grams) sugar
2 Large eggs
2 teaspoons vanilla extract
½ teaspoon almond extract (optional)
½ teaspoon cinnamon
½ teaspoon nutmeg or replace with cinnamon
Prep Time: 25 Minutes (7 Servings)
Cooking Time: 25 Minutes
Instructions
1. Prepare a 9-inch pie pan with a detachable bottom by buttering or spraying it thoroughly. Put away for now.
2. Put the flour, salt, and sugar into a food processor and pulse a few times to combine.
3. Add the butter and pulse until a dough-like consistency is reached.
4. The dough will barely come together after adding the egg yolk and pulsing.
5. Take the dough out and lay it on the counter; knead it briefly to bring together all the pieces. Minimal dough handling is optimal.
6. If the dough is overworked, it will become tough. The dough is done when it can be shaped into a ball with very little further moisture.
7. Be extremely gently as you press the dough into the prepared pie pan, beginning in the middle and working your way outward and up the edges until the pan is completely lined with pastry.
8. Put the pie pan in the freezer for at least 30 minutes; if time is short, use a brick and bake it with beans to keep the dough from rising.
9. Put a rack in the middle of the oven and preheat it to 400 degrees Fahrenheit (205 degrees C). If you want a dry and golden crust, bake it for 20–25 minutes. Put apart
Filling Milk
1. Stir together the butter, nutmeg, and milk in a saucepan set over medium heat; bring to a boil, then turn off the heat.
2. Whisk together the eggs, flour, cornstarch, sugar, vanilla extract, and almond extract in a separate basin. In a pot, stir gently to avoid lumps.
3. Bring the pan back to the heat source, and whisk continually until bubbles form in the mixture.
4. Preparation time is roughly 5-6 minutes. Take off the stove and ladle the filling into the prebaked pastry casing. Cinnamon powder, please. Put in the fridge and wait to serve.
Pots, Pans and Cooking Equipment Needed for The South African Melktert Recipe
Mixing bowls
Whisk or mixing spoon
9-inch pie or tart pan
Measuring cups and spoons
Rolling pin (for pastry)
Cooling rack
Best Way to Store Leftovers From The South African Melktert Recipe
a. Place leftover Melktert in an airtight container.
b. Store the container in the refrigerator to keep it fresh.
c. Ensure that the Melktert is completely cooled before storing to prevent condensation.
d. Use plastic wrap to cover the top of the custard to prevent a skin from forming.
e. Refrigerate for up to 2-3 days for best quality.
f. If needed, you can freeze leftover Melktert in an airtight container for longer storage, but the texture may change slightly upon thawing.
Top Ways to Make A Better South African Melktert Recipe
When making the custard, constantly stir to prevent lumps.
Allow the custard to cool slightly before pouring it into the pastry crust.
Sprinkle cinnamon or nutmeg on top for added flavor.
Serve the Melktert at room temperature for the best taste and texture.
For a decorative touch, use a fine sieve to dust powdered sugar on the top.
Tips and Tricks For Easier Creation
Pre-bake the pastry crust slightly to prevent it from becoming soggy.
Use cold butter when making the pastry for a flakier texture.
You can add a pinch of salt to enhance the flavor of the custard.
Experiment with different spices like cardamom for unique variations.
Brush the pastry with a beaten egg for a golden finish.
Let the Melktert cool thoroughly before slicing to achieve clean, neat slices.
Side Dishes and Desserts For the The South African Melktert Recipe
How To Serve the South African Melktert Recipe
Dietary Substitution For The South African Melktert Recipe
a. Fresh berries and whipped cream
b. Sliced fruit salad
c. Vanilla ice cream
d. Lemon sorbet
e. Espresso or coffee
f. Green tea or herbal tea
How To Serve the South African Melktert Recipe
a. Slice the Melktert into equal portions.
b. Place each slice on a dessert plate.
c. Garnish with a sprinkle of cinnamon or nutmeg if desired.
d. Serve with your choice of side dish from the options above.
e. Enjoy this delightful South African dessert with friends and family.
f. Savor the creamy custard and flaky pastry crust for a delightful culinary experience.
Dietary Substitution For The South African Melktert Recipe
1. Vegan Options for the South African Melktert Recipe:
a. Substitute the unsalted butter with vegan butter or margarine.
b. Use almond milk, soy milk, or another plant-based milk instead of regular milk.
c. Replace the large egg yolk with a flaxseed or chia seed egg (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons of water equals one egg).
d. Ensure the confectioner’s sugar is certified vegan.
2. Gluten-Free Options for the South African Melktert Recipe:
a. Use gluten-free all-purpose flour or a gluten-free flour blend in place of regular all-purpose flour.
b. Confirm that the confectioner’s sugar is gluten-free (most are).
c. Verify that the cornstarch is gluten-free.
d. Ensure the vanilla and almond extracts are gluten-free, or use pure extracts.
3. Vegetarian Options for the South African Melktert Recipe:
a. The original recipe is already vegetarian-friendly. No substitutions are necessary.
4. Mediterranean Diet Options for the South African Melktert Recipe:
a. The original recipe aligns with the Mediterranean diet principles, which emphasize whole grains and dairy products. No substitutions are needed.
5. Keto Diet Options for the South African Melktert Recipe:
a. Use almond flour or coconut flour in place of all-purpose flour.
b. Replace the sugar with a keto-friendly sweetener like erythritol or stevia.
c. Substitute almond milk or another unsweetened, low-carb milk for regular milk.
d. Confirm that the extracts do not contain added sugars or carbs.
e. Use ghee or coconut oil instead of regular butter.
6. Heart-Healthy Diet Options for the South African Melktert Recipe:
a. Choose a heart-healthy margarine or spread in place of butter.
b. Use low-fat milk or a plant-based milk with low saturated fat.
c. Replace sugar with a sugar substitute suitable for heart health.
d. Ensure the extracts are free of added sugars and trans fats.
e. Limit the amount of confectioner’s sugar for garnishing.
7. Paleo Options for the South African Melktert Recipe:
a. Substitute almond flour or coconut flour for all-purpose flour.
b. Use coconut sugar or a paleo-approved sweetener instead of confectioner’s sugar.
c. Replace milk with unsweetened almond milk or coconut milk.
d. Ensure the extracts are pure and free from additives.
e. Opt for ghee or coconut oil instead of regular butter.
8. Low Carb Options for the South African Melktert Recipe:
a. Replace all-purpose flour with almond flour or a low-carb flour alternative.
b. Use a low-carb sweetener in place of confectioner’s sugar.
c. Choose unsweetened almond milk or another low-carb milk.
d. Confirm that the extracts do not contain added sugars.
e. Substitute ghee or coconut oil for butter.
9. Whole 30 Options for the South African Melktert Recipe:
a. Use almond flour or coconut flour instead of all-purpose flour.
b. Replace sugar with a Whole30-approved sweetener.
c. Choose unsweetened almond milk or coconut milk.
d. Ensure the extracts are free from non-compliant ingredients.
e. Opt for ghee instead of regular butter.
10. Weight Watchers Options for the South African Melktert Recipe:
a. Use a low-fat margarine or spread in place of butter.
b. Substitute sugar with a sweetener that aligns with Weight Watchers guidelines.
c. Choose a low-fat or skim milk option.
d. Confirm that the extracts do not contain added sugars.
e. Keep track of the Points value of confectioner’s sugar used for garnishing.
11. Low-Fat Options for the South African Melktert Recipe:
a. Use a low-fat margarine or spread instead of regular butter.
b. Choose skim milk or a low-fat milk option.
c. Replace sugar with a low-fat sweetener.
d. Ensure the extracts are free from added fats.
e. Use a minimal amount of confectioner’s sugar for garnishing.
12. Vegetable Variations for the South African Melktert Recipe:
a. Incorporate finely grated carrots or pumpkin for added texture and flavor.
b. Consider adding a small amount of finely chopped spinach or kale for a nutrient boost.
c. Include roasted sweet potatoes or butternut squash for a unique twist.
d. Experiment with zucchini or yellow squash for a subtle vegetable presence.
e. Ensure the vegetables are cooked and blended smoothly into the custard mixture.
It’s always recommended to check labels, choose quality ingredients, and consult with a healthcare professional or registered dietitian for personalized advice. Please note that these substitutions are provided as options to align the recipe with various dietary preferences and restrictions. Always check labels and choose ingredients that fit your specific dietary needs. Consult with a healthcare professional or registered dietitian for personalized advice.
Final Thoughts
“We are a couple who has visited and sampled food in every country in the world. We strive to get a local recipe for every dish we place on our blog. Some we have cooked in our kitchen but most we enjoyed in the restaurants and streets of the world. Our thoughts and opinions are based on the food we loved the most and you may find them and others you will fall in love with as well. Please enjoy the recipe and comment below.”
The South African Melktert is a beloved traditional dessert hailing from South Africa. This custard-based tart features a sweet pastry crust and a creamy, slightly spiced custard filling. It’s often garnished with a dusting of cinnamon or nutmeg. The recipe typically includes common kitchen staples such as flour, sugar, butter, milk, eggs, and flavorings like vanilla and almond extract.
This dessert embodies the rich culinary heritage of South Africa and is enjoyed on various occasions, from family gatherings to special celebrations. It strikes a delightful balance between sweet and mildly spiced flavors, making it a delightful treat for those with a sweet tooth.
While we won’t provide the full recipe details, the South African Melktert is a versatile dessert that can be adapted to suit various dietary preferences. You can explore vegan, gluten-free, low-carb, and other variations to accommodate your specific needs.
In summary, the South African Melktert is a cherished dessert that captures the essence of South African cuisine. Its creamy custard filling and sweet pastry crust create a delightful combination that’s sure to please your taste buds. Give it a try and savor the flavors of South Africa.
South African Melktert Recipe
Equipment
- Mixing bowls
- Whisk or mixing spoon
- 9-inch pie or tart pan
- Measuring cups and spoons
- Rolling pin (for pastry)
- Cooling rack
Ingredients
Sucre Patee (Pastry Crust)
- 1 1/2 cups all-purpose flour
- 1/3 cup sugar confectioner’s powdered
- ¼ teaspoon salt
- 9 Tablespoons butter unsalted
- 1 large egg yolk
Milk filling
- 2 1/4 cups milk
- 2 tablespoon butter
- 2 tablespoons flour
- 3-4 tablespoons cornstarch
- 1/2 cup sugar
- 2 Large eggs
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract optional
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg or replace with cinnamon
Instructions
Crust Pastry
- Prepare a 9-inch pie pan with a detachable bottom by buttering or spraying it thoroughly. Put away for now.
- Put the flour, salt, and sugar into a food processor and pulse a few times to combine.
- Add the butter and pulse until a dough-like consistency is reached.
- The dough will barely come together after adding the egg yolk and pulsing.
- Take the dough out and lay it on the counter; knead it briefly to bring together all the pieces. Minimal dough handling is optimal.
- If the dough is overworked, it will become tough. The dough is done when it can be shaped into a ball with very little further moisture.
- Be extremely gently as you press the dough into the prepared pie pan, beginning in the middle and working your way outward and up the edges until the pan is completely lined with pastry.
- Put the pie pan in the freezer for at least 30 minutes; if time is short, use a brick and bake it with beans to keep the dough from rising.
- Put a rack in the middle of the oven and preheat it to 400 degrees Fahrenheit (205 degrees C). If you want a dry and golden crust, bake it for 20–25 minutes. Put apart
Filling Milk
- Stir together the butter, nutmeg, and milk in a saucepan set over medium heat; bring to a boil, then turn off the heat.
- Whisk together the eggs, flour, cornstarch, sugar, vanilla extract, and almond extract in a separate basin. In a pot, stir gently to avoid lumps.
- Bring the pan back to the heat source, and whisk continually until bubbles form in the mixture.
- Preparation time is roughly 5-6 minutes. Take off the stove and ladle the filling into the prebaked pastry casing. Cinnamon powder, please. Put in the fridge and wait to serve.
