Classic South African Melktert
Classic South African Melktert
Ingredients
For the Crust
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup cold butter, cubed
- 1 large egg
- 1/4 teaspoon salt
For the Filling
- 3 cups whole milk
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1 cinnamon stick
- 1 tablespoon butter
For Garnish
- 1 teaspoon ground cinnamon, for dusting
Instructions
- 1
Prepare the Crust: In a large bowl, whisk together the all-purpose flour, 1/4 cup granulated sugar, and 1/4 teaspoon salt. Add the cold, cubed butter and cut it into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Add the large egg and mix until a dough forms. Do not overmix. Form the dough into a disc, wrap in plastic wrap, and refrigerate for 20 minutes.
⏱️ 25 min
- 2
Pre-bake the Crust: Preheat your oven to 375°F. On a lightly floured surface, roll out the chilled dough into a 10-inch circle. Carefully transfer the dough to a 9-inch pie dish. Trim and crimp the edges as desired. Prick the bottom of the crust all over with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment paper and bake for another 5-7 minutes, or until lightly golden. Remove from oven and set aside.
⏱️ 25 min•🌡️ 375
- 3
Prepare the Filling Base: While the crust is baking, combine the whole milk and the cinnamon stick in a medium saucepan over medium heat. Bring to a gentle simmer, then remove from heat and let steep for 10 minutes. Remove and discard the cinnamon stick.
⏱️ 15 min
- 4
Create the Egg Mixture: In a separate medium bowl, whisk together the 1/2 cup granulated sugar, large eggs, cornstarch, and vanilla extract until smooth and well combined.
⏱️ 5 min
- 5
Combine and Cook the Filling: Slowly temper the hot milk into the egg mixture by gradually whisking about 1/2 cup of the hot milk into the egg mixture first, then slowly pouring the tempered egg mixture back into the saucepan with the remaining hot milk, whisking constantly. Return the saucepan to medium-low heat and cook, stirring continuously with a whisk or wooden spoon, until the mixture thickens to a custard-like consistency, about 8-10 minutes. Do not boil. Remove from heat and stir in the 1 tablespoon of butter until melted and fully incorporated.
⏱️ 15 min
- 6
Assemble and Bake: Pour the warm custard filling into the pre-baked pie crust. Return the pie to the 375°F oven and bake for 10-15 minutes, or until the filling is just set and the top is lightly golden. The center may still have a slight wobble.
⏱️ 15 min•🌡️ 375
- 7
Cool and Garnish: Remove the Melktert from the oven and let it cool completely on a wire rack. This is crucial for the filling to fully set. Once cooled, dust generously with ground cinnamon before serving.
⏱️ 60 min
Kitchen Tools
Nutrition Facts (per serving)
Classic South African Melktert
Ingredients
For the Crust
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup cold butter, cubed
- 1 large egg
- 1/4 teaspoon salt
For the Filling
- 3 cups whole milk
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1 cinnamon stick
- 1 tablespoon butter
For Garnish
- 1 teaspoon ground cinnamon, for dusting
Instructions
- 1
Prepare the Crust: In a large bowl, whisk together the all-purpose flour, 1/4 cup granulated sugar, and 1/4 teaspoon salt. Add the cold, cubed butter and cut it into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Add the large egg and mix until a dough forms. Do not overmix. Form the dough into a disc, wrap in plastic wrap, and refrigerate for 20 minutes.
⏱️ 25 min - 2
Pre-bake the Crust: Preheat your oven to 375°F. On a lightly floured surface, roll out the chilled dough into a 10-inch circle. Carefully transfer the dough to a 9-inch pie dish. Trim and crimp the edges as desired. Prick the bottom of the crust all over with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment paper and bake for another 5-7 minutes, or until lightly golden. Remove from oven and set aside.
⏱️ 25 min•🌡️ 375 - 3
Prepare the Filling Base: While the crust is baking, combine the whole milk and the cinnamon stick in a medium saucepan over medium heat. Bring to a gentle simmer, then remove from heat and let steep for 10 minutes. Remove and discard the cinnamon stick.
⏱️ 15 min - 4
Create the Egg Mixture: In a separate medium bowl, whisk together the 1/2 cup granulated sugar, large eggs, cornstarch, and vanilla extract until smooth and well combined.
⏱️ 5 min - 5
Combine and Cook the Filling: Slowly temper the hot milk into the egg mixture by gradually whisking about 1/2 cup of the hot milk into the egg mixture first, then slowly pouring the tempered egg mixture back into the saucepan with the remaining hot milk, whisking constantly. Return the saucepan to medium-low heat and cook, stirring continuously with a whisk or wooden spoon, until the mixture thickens to a custard-like consistency, about 8-10 minutes. Do not boil. Remove from heat and stir in the 1 tablespoon of butter until melted and fully incorporated.
⏱️ 15 min - 6
Assemble and Bake: Pour the warm custard filling into the pre-baked pie crust. Return the pie to the 375°F oven and bake for 10-15 minutes, or until the filling is just set and the top is lightly golden. The center may still have a slight wobble.
⏱️ 15 min•🌡️ 375 - 7
Cool and Garnish: Remove the Melktert from the oven and let it cool completely on a wire rack. This is crucial for the filling to fully set. Once cooled, dust generously with ground cinnamon before serving.
⏱️ 60 min