Milktart Recipe South Africa: The Creamiest, Dreamiest You’ll Ever Make!

Milktart, or Melktert as it’s affectionately known in Afrikaans, is more than just a dessert; it’s a slice of South African heritage. This creamy, custard-filled tart, subtly spiced with cinnamon, evokes memories of Sunday lunches, family gatherings, and the comforting warmth of home. Forget fancy patisseries – this is a recipe passed down through generations, a testament to the simple beauty of South African baking. This recipe delivers a perfectly balanced milktart, boasting a crisp, buttery crust and a smooth, velvety filling that will have you reaching for seconds (and thirds!). Get ready to experience a taste of South Africa with this foolproof recipe.

Why This Recipe Works

This recipe isn’t just a collection of ingredients; it’s a carefully crafted formula that guarantees success. Here’s why it works:

• The Crust: The shortcrust pastry is made with cold butter and a touch of vinegar. The cold butter ensures a flaky texture, while the vinegar tenderizes the gluten, preventing a tough crust. We blind bake the crust to ensure it’s perfectly golden and crisp before adding the filling, preventing a soggy bottom.
• The Filling: The filling is a delicate balance of milk, eggs, sugar, and flour. Cooking the milk with a cinnamon stick infuses it with a subtle warmth. The flour acts as a thickener, creating that signature creamy texture. Tempering the eggs prevents them from scrambling when added to the hot milk mixture.
• The Spice: A generous dusting of cinnamon is the quintessential finishing touch. It adds a warm, aromatic note that complements the creamy sweetness of the filling perfectly.
• Tried and Tested: This recipe has been perfected over years of baking, ensuring consistent results every time. The ratios of ingredients are carefully balanced to create the ideal texture and flavor.

Ingredients

• For the Crust:
  • 1 ½ cups (190g) all-purpose flour
  • ½ teaspoon salt
  • ½ cup (115g) cold unsalted butter, cubed
  • 3-4 tablespoons ice water
  • 1 teaspoon white vinegar
• For the Filling:
  • 4 cups (1 liter) whole milk
  • 1 cinnamon stick
  • ½ cup (100g) granulated sugar
  • ¼ cup (30g) all-purpose flour
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Ground cinnamon, for dusting

Instructions

1. Make the Crust:
   1. In a large bowl, whisk together the flour and salt.
   2. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
   3. In a small bowl, whisk together the ice water and vinegar.
   4. Gradually add the ice water mixture to the flour mixture, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
   5. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Blind Bake the Crust:
   1. Preheat oven to 375°F (190°C).
   2. On a lightly floured surface, roll out the dough to a 12-inch circle.
   3. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough into the bottom and up the sides of the pan.
   4. Trim any excess dough.
   5. Prick the bottom of the crust with a fork.
   6. Line the crust with parchment paper and fill with pie weights or dried beans.
   7. Bake for 15 minutes.
   8. Remove the parchment paper and pie weights and bake for another 5-10 minutes, or until the crust is lightly golden brown.
   9. Let the crust cool completely.
3. Make the Filling:
   1. In a medium saucepan, combine the milk and cinnamon stick. Bring to a simmer over medium heat.
   2. In a separate bowl, whisk together the sugar and flour.
   3. In another bowl, whisk together the eggs and vanilla extract.
   4. Once the milk is simmering, remove the cinnamon stick.
   5. Gradually whisk the sugar and flour mixture into the hot milk, ensuring there are no lumps.
   6. Cook over medium heat, stirring constantly, until the mixture thickens to a custard-like consistency (about 5-7 minutes).
   7. Remove from heat.
   8. Temper the eggs by slowly drizzling about ½ cup of the hot milk mixture into the egg mixture, whisking constantly. This prevents the eggs from scrambling when added to the hot milk.
   9. Pour the tempered egg mixture back into the saucepan with the remaining milk mixture.
   10. Cook over low heat, stirring constantly, for another 1-2 minutes, or until the filling is smooth and glossy.
   11. Remove from heat and stir in the pinch of salt.
4. Assemble and Bake:
   1. Pour the warm filling into the cooled crust.
   2. Dust generously with ground cinnamon.
   3. Bake in the preheated oven for 15-20 minutes, or until the filling is set but still slightly jiggly in the center.
   4. Let the milktart cool completely at room temperature before refrigerating.
5. Serve: Serve chilled.

Tips for Success

Here are a few extra tips to ensure your milktart is a triumph:

• Use Cold Ingredients: For a flaky crust, use cold butter and ice water.
• Don’t Overmix: Overmixing the dough develops the gluten, resulting in a tough crust. Mix just until the dough comes together.
• Blind Bake Properly: Blind baking the crust prevents a soggy bottom. Make sure to use pie weights or dried beans to weigh down the parchment paper.
• Stir Constantly: When making the filling, stir constantly to prevent lumps from forming.
• Temper the Eggs: Tempering the eggs prevents them from scrambling when added to the hot milk mixture.
• Don’t Overbake: Overbaking the milktart can result in a cracked and dry filling. The filling should still be slightly jiggly in the center when removed from the oven.
• Patience is Key: Allow the milktart to cool completely before refrigerating. This allows the filling to set properly.

Storage Instructions

Store the milktart in the refrigerator for up to 3 days. Cover it loosely with plastic wrap or store it in an airtight container. The crust may soften slightly over time, but the flavor will remain delicious.

FAQ

• Can I use a different type of milk? While whole milk provides the richest flavor and texture, you can use 2% milk or even almond milk. However, the filling may not be as creamy.
• Can I use a pre-made pie crust? Yes, you can use a pre-made pie crust to save time. Just make sure to blind bake it according to the package instructions.
• Can I add other spices to the filling? Feel free to experiment with other spices, such as nutmeg or cardamom. However, cinnamon is the traditional spice for milktart.
• Why did my crust shrink during baking? This can happen if the dough was overworked or if it wasn’t chilled for long enough. Make sure to follow the recipe instructions carefully.
• Why is my filling lumpy? This usually happens if the sugar and flour mixture wasn’t properly whisked into the hot milk, or if the filling wasn’t stirred constantly while cooking.

Conclusion

There you have it – a truly authentic South African milktart recipe that’s guaranteed to impress! This is more than just a dessert; it’s a taste of home, a slice of nostalgia, and a celebration of simple, wholesome ingredients. So gather your ingredients, preheat your oven, and get ready to create a milktart that will transport you straight to the heart of South Africa. Enjoy!