Traditional Afrikaans Melktart Recipe
Category News
Whenever you think of a traditional South African dessert, melktart will always be at the top of the list of our tasty sweet delights. This traditional recipe has been loved for generations of South Africans and has become synonymous with family gatherings and braais with friends. Here is the recipe for the tastiest melktart for you and your family to enjoy, no more store-bought.
Ingredients:
Crust:
- 2 Cups of cake flour
- 250 ml Butter softened
- 1 Large egg beaten
- 1 Tbsp brown sugar
- 2 Tbsp ice water
- 2 tsp baking powder
Filling:
- 1 Tbsp cold butter
- A pinch of salt
- 1 litre of full cream milk
- 1 Cup of flour
- 1 Cup of white sugar
- 3 large eggs beaten
- 1 tsp Almond essence
- Cinnamon sugar or roasted coconut shavings
Method:
- Preheat the oven to 200 degrees Celsius.
- Thinly slice the 250ml of butter for the crust.
- Add the brown sugar and ice water and the beaten egg to the butter.
- Sift the flour and baking powder together over the mixture and very gently fold the mixture by working it with your fingertips.
- Cover the dough and place the dough in the fridge for 20 to 30 minutes.
- Divide the dough into two parts and grease two pie dishes capable of holding about a litre each.
- Press each dough ball into a pie dish making sure to spread the dough evenly and prick several times with a fork. Use your fingers to make a pattern at the edge of the dish, or use a knife to cut a straight edge at the rim of the dish.
- Bake 10 -12 minutes or until the edges begin to brown then set aside to cool.
- Increase the oven temperature to 220 degrees Celsius.
- Combine the butter, salt, sugar, and flour for the filling in a mixing bowl until it forms a crumbly texture.
- In a large saucepan, slowly bring the milk to a boil and then reduce to a low temperature.
- Slowly add the filling crumbs to the milk while mixing with a whisk taking care not to let the milk burn or add the crumbs too quickly to prevent lumps.
- Once the crumbs are thoroughly mixed into the milk, allow the mixture to simmer for about five minutes, then remove from the stove and allow to cool.
- Once cooled, add the three beaten eggs and almond essence and mix well.
- Gently pour the filling mixture into the crusted dish and bake for 10 - 15 minutes.
- Remove from the oven and allow to cool before sprinkling with cinnamon, sugar, roasted coconut shavings or any combination of the three to your preference.
This recipe is a long time favourite for everyone who calls South Africa home and belongs in everyone’s recipe book.
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Author: Lillian Rencken
