Melktert

Melktert Recipe from Ghana - Puff Pastry with Cinnamon and Almond Extract

Region / culture: Ghana | Preparation time: 30 minutes | Cooking time: 25 minutes | Servings: 2

Introduction

Melktert, also known as milk tart, is a traditional South African dessert that consists of a sweet pastry crust filled with a creamy milk-based custard. This delicious treat is a favorite among many South Africans and is often enjoyed during special occasions and holidays.

History

The origins of melktert can be traced back to the Dutch settlers who brought their culinary traditions to South Africa in the 17th century. The recipe has evolved over the years, with various influences from different cultures contributing to its unique flavor and texture.

Ingredients

500 g of puff pastry
7 mg of butter
1 mg of salt
1 stick of cinnamon
750 ml of boiling milk
10 mg of custard powder
15 mg of corn flour
15 mg of cake flour
25 ml of cold milk
125 mg of sugar
4 large eggs (only yolks needed)
2 ml of almond extract
cinnamon sugar

How to prepare

Line the bottoms and sides of 2 pie plates with the puff pastry and create a raised edge for each.
To prepare the filling, combine the butter, salt, and cinnamon with the boiling milk. In a separate bowl, mix the custard powder, cornflour, and cake flour with the cold milk until it forms a paste. Gradually stir in a small amount of the milk mixture. Then, add the custard mixture to the hot milk, along with 50 ml of sugar. Bring the mixture to a boil, stirring continuously. Once it thickens and the cinnamon is no longer needed, remove it from the heat. Beat the egg whites until stiff, but not dry. Gradually add the remaining sugar while beating. Lightly beat the egg yolks and stir them into a small portion of the custard mixture. Combine the yolks with the custard mixture, and then add the almond extract. Carefully fold in the beaten egg whites.
Pour the mixture into the pastry cases and bake at 200°C for approximately 10 minutes. Then, reduce the temperature to 180°C and bake for an additional 10–15 minutes, or until the filling has set. Allow the tart to cool slightly, and then sprinkle it with cinnamon sugar.

Variations

Add a layer of apricot jam or caramelized fruit to the bottom of the pastry crust before adding the custard filling.
Top the tart with a layer of meringue for a twist on the classic recipe.

Cooking Tips & Tricks

Be sure to line the pie plates with puff pastry properly to ensure a crispy and flaky crust.

- When making the custard filling, be sure to stir continuously to prevent lumps from forming.

- Allow the tart to cool slightly before serving to allow the flavors to meld together.

Serving Suggestions

Melktert can be served warm or cold, and is delicious on its own or with a dollop of whipped cream or a sprinkle of cinnamon on top.

Cooking Techniques

Be sure to bake the tart at a high temperature initially to set the filling, then reduce the temperature to allow the custard to cook through without burning the crust.

Ingredient Substitutions

If you don't have puff pastry, you can use a shortcrust pastry or even a graham cracker crust as a substitute.

- You can use vanilla extract instead of almond extract for a different flavor profile.

Make Ahead Tips

Melktert can be made a day in advance and stored in the refrigerator. Allow it to come to room temperature before serving.

Presentation Ideas

Serve melktert on a decorative platter and garnish with fresh berries or a dusting of powdered sugar for an elegant presentation.

Pairing Recommendations

Melktert pairs well with a cup of coffee or tea, or a glass of sweet dessert wine.

Storage and Reheating Instructions

Store leftover melktert in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at a low temperature to maintain the crispness of the crust.

Nutrition Information

Calories per serving

Each serving of melktert contains approximately 250 calories.

Carbohydrates

Each serving of melktert contains approximately 30g of carbohydrates.

Fats

Each serving of melktert contains approximately 15g of fats.

Proteins

Each serving of melktert contains approximately 5g of proteins.

Vitamins and minerals

Melktert is a good source of calcium, vitamin A, and vitamin D.

Alergens

Melktert contains dairy, eggs, and gluten.

Summary

Melktert is a delicious dessert that is rich in carbohydrates, fats, and proteins. It is also a good source of calcium and vitamins A and D.

Summary

Melktert is a delicious and creamy South African dessert that is perfect for any occasion. With its flaky pastry crust and rich custard filling, it is sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for the first time. It was many years ago, when I was just a young girl, spending my summers with my grandmother in the small town of Bloemfontein, South Africa. My Ouma was a wonderful cook, and she loved to share her recipes with me. One day, as we were flipping through her old recipe book, she came across a page that was stained with flour and had faded with age.

"What's this, Ouma?" I asked, curious about the cryptic title at the top of the page. My grandmother smiled and explained that it was a recipe for Melktert, a traditional South African milk tart that was a favorite in our family. She told me how she had learned to make it from her own mother, who had learned it from her mother before her. It was a recipe that had been passed down through generations, and now it was my turn to learn how to make it.

As we gathered the ingredients and began to mix them together, my grandmother told me stories about her own childhood and the times she had spent in the kitchen with her mother. She showed me how to roll out the dough for the crust, and how to whisk together the creamy filling. I watched in awe as she worked, her hands moving with a practiced grace that only comes from years of experience.

When the tart was finally ready, we sat down to enjoy a slice together. The first bite was like a taste of heaven - sweet and creamy, with a hint of cinnamon and nutmeg. I knew then that this recipe would become a staple in my own kitchen, a way to keep the memories of my grandmother and our time together alive.

Over the years, I have made Melktert countless times, each time adding my own twist to the recipe. I have shared it with friends and family, passing on the tradition of this delicious dessert to the next generation. And every time I take a bite, I am transported back to that summer in Bloemfontein, sitting in my grandmother's kitchen and learning the secrets of her culinary magic.

As I sit here now, with my own grandchildren gathered around me, I realize that the true magic of this recipe lies not just in the ingredients or the method, but in the memories and stories that are woven into each bite. And so, I will continue to make Melktert for years to come, sharing the joy and love that my grandmother passed down to me.