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Melktert — cinnamon milk tart

  • Dessert
  • South African

Short pastry filled with milk-and-egg custard and dusted with cinnamon.

Active time40 min

Cooking30 min

Total3 hResting : 2 h

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Ingredients

  • 4 tbsp unsalted butter
  • 100 g unsalted butter
  • 1200 ml whole milk
  • 1 egg
  • 3 eggs
  • 2 tsp ground cinnamon
  • 2 tsp vanilla extract
  • 3 tbsp wheat flour
  • 250 g wheat flour
  • 3 tbsp cornflour
  • 2 tsp baking powder
  • ¼ tsp salt
  • ¼ tsp salt
  • 100 g sugar
  • 140 g sugar

Preparation

  1. Let the pastry butter soften. Beat the pastry butter with its sugar. Beat the pastry eggs and add them. Add the pastry flour, baking powder and salt. Mix briefly and press into paper-lined pie dishes in an even layer.

    100 g unsalted butter
    1 egg
    250 g wheat flour
    2 tsp baking powder
    ¼ tsp salt
    100 g sugar
    • mixing bowl
    • whisk
    • pie dishes
    • baking paper

  2. Preheat the oven to 180 °C. Prick the base and bake for about 20 min until golden. Remove using oven gloves.

    • oven
    • pie dishes
    • knife
    • oven gloves

  3. Heat the milk with the custard sugar and butter. Beat the custard eggs with the custard flour, cornflour and salt. Gradually whisk in the hot milk and return to the saucepan. Stir over low heat for about 5 min until smooth and thick enough to coat a spoon. Add the vanilla.

    4 tbsp unsalted butter
    1200 ml whole milk
    3 eggs
    2 tsp vanilla extract
    3 tbsp wheat flour
    3 tbsp cornflour
    ¼ tsp salt
    140 g sugar
    • saucepan
    • mixing bowl
    • whisk
    • spoon

  4. Pour the custard into the baked case. Cool until lukewarm, then chill for about 120 min until set enough to slice. Dust with cinnamon before cutting.

    2 tsp ground cinnamon
    • pie dishes
    • knife

Allergens

  • Eggs
  • Gluten
  • Milk
Melktert — cinnamon milk tart