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South African Melktert (Milk Tart)

South African Melktert (Milk Tart)

Name: South African Melktert (Milk Tart)
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 1 9-inch pie
Ingredients: 3 tablespoons butter, melted; 1 cup white sugar; 3 large egg yolks egg yolks; 1 cup cake flour; 1 teaspoon baking powder; ¼ teaspoon salt; 1 teaspoon vanilla extract; 4 cups milk; 3 large egg whites egg white; 1 tablespoon cinnamon sugar

Rating: 4.02 stars

44 Ratings
38 Reviews
12 Photos

My 'ouma' South African grandmother's legendary milk tart. It is lip-smacking. The recipe is a real winner. It is a traditional South African tart that is very easy to prepare.

By TWAKMUIS

Recipe Summary

prep:

30 mins

cook:

40 mins

total:

1 hr 10 mins

Servings:

Yield:

1 9-inch pie

Nutrition Info

Directions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Coat a 9 inch deep dish pie plate with vegetable oil cooking spray.

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Step 2

In a large bowl, mix together the butter and sugar until smooth. Add the egg yolks and beat until light and fluffy. Sift in the cake flour, baking powder and salt, and stir until well blended. Mix in the vanilla and milk. In a separate bowl, whip the egg whites to stiff peaks using an electric mixer. Fold into the batter. Pour into the prepared pie plate, and sprinkle cinnamon sugar over the top.
Step 3

Bake for 25 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C). Continue to bake for 25 to 30 minutes, or until the center is set when you gently jiggle the pie. Serve hot or cold.

Nutrition Facts

Per Serving:

294.3 calories; 7.9 g protein; 46.8 g carbohydrates; 98 mg cholesterol; 238.5 mg sodium. Full Nutrition

Reviews (38)

Most helpful positive review

Corne'

05/12/2009

I have not made this- very silly question: As it is, does that mean it inlcudes the crust or- Read More

Helpful

(244)

Most helpful critical review

Iluv2cook59

08/23/2006

One can also substitute the flour for cornflour (Maizena) - I make the batter first: ie: beat the flour sugar eggs - I do not whisk the egg whites - no need - The milk needs to be warmed prior to the batter being mixed in - this mixture needs to be "tendered" on a steady even heat - lastly adding the butter (not melted before) and vanilla essence! The pastry needs to be baked prior to adding the tart mixture.!! Sprinkle nutmegg on warm filling - let stand at room temperature before chilling prior to serving with a "dollop" of fresh cream!! Read More

Helpful

(39)

44 Ratings

5 star values: 28
4 star values: 6
3 star values: 1
2 star values: 1
1 star values: 8

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Corne'

05/12/2009

I have not made this- very silly question: As it is, does that mean it inlcudes the crust or- Read More

Helpful

(244)

Trix from Hermanus

03/07/2007

Pre-bake the crust for about 10-12 minutes. Try to make the filling as follows: 1. Bring half the milk and butter to the boil 2. Cream the sugar, egg yolks maizena (half flour & half maizena), salt and vanilla with the rest of the milk. Ommit the baking powder. 3 Add some of the hot milk to the creamed mixture, then put it back into the pot and heat gently until it thickens 4. Do NOT boil 5. Fold in the egg whites and pour the filling into the pie crust. Sprinkle the cinnamon sugar on top and.... 6. Bake for 20-25 minutes in a 180C oven. It is much easier to make it this way. Read More

Helpful

(208)

Denise Thompson

05/11/2007

Very good! It is hard the first time you make it as you will be confused about mixing the milk with the dough and it will have lumps that sink to the bottom no matter how long you beat it. the lumps form the bottom crust and the whipped egg whites form the top crust. This reminds me of a recipe called "Impossible Pie". Very tasty and a great way to use up milk. (got 3 milk cows) Read More

Helpful

(130)

Iluv2cook59

08/23/2006

Helpful

(39)

Mariekie

03/25/2008

LEKKER JONG!!!!!This is the real deal!!!!! This comes from a full blooded South African Read More

Helpful

(33)

BOXIE61

08/17/2005

This tasted too much like flan to me. I don't like flan. I was looking to use up some milk that's why I used this recipe. I didn't have cake flour so I did use all purpose flour. I don't think it had much if any effect. Ingredients should be added in a different order too. Either that or milk should be warmed before adding to mixture because I had problems with the butter (batter) clumping. In the end if you like flan you might like this. Read More

Helpful

(26)

Sherry White

10/05/2008

I prepared this for an International Dinner held by my church. It was a sensation! Read More

Helpful

(14)

LEE

10/14/2005

Wonderful. I received rave reviews when I made this for a few friends. Read More

Helpful

(13)

KIMALA

06/23/2009

Very good. I made this as a dessert accompaniment to the Moroccan Tagine recipe on this site and it was a nice balance to the spiciness of the Tagine. Read More

Helpful

(12)

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Nutritional Information

South African Melktert (Milk Tart)

Servings Per Recipe: 8
Calories: 294.3

% Daily Value *

protein: 16 %

carbohydrates: 15 %

exchange other carbs:

dietary fiber: 1 %

sugars:

fat: 13 %

saturated fat: 24 %

cholesterol: 33 %

vitamin a iu: 9 %

niacin equivalents: 22 %

vitamin b6: 5 %

vitamin c:

folate: 12 %

calcium: 19 %

iron: 9 %

magnesium: 7 %

potassium: 7 %

sodium: 10 %

thiamin: 22 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of South African Melktert (Milk Tart)

1 of 38

All Reviews

Corne'

05/12/2009

I have not made this- very silly question: As it is, does that mean it inlcudes the crust or-

Helpful

(244)

Trix from Hermanus

03/07/2007

Helpful

(208)

Denise Thompson

05/11/2007

Helpful

(130)

Iluv2cook59

08/23/2006

Helpful

(39)

Mariekie

03/25/2008

LEKKER JONG!!!!!This is the real deal!!!!! This comes from a full blooded South African

Helpful

(33)

BOXIE61

08/17/2005

Helpful

(26)

Sherry White

10/05/2008

I prepared this for an International Dinner held by my church. It was a sensation!

Helpful

(14)

LEE

10/14/2005

Wonderful. I received rave reviews when I made this for a few friends.

Helpful

(13)

KIMALA

06/23/2009

Very good. I made this as a dessert accompaniment to the Moroccan Tagine recipe on this site and it was a nice balance to the spiciness of the Tagine.

Helpful

(12)