Milk Tart

Milk Tart Recipe from Malawi and South Africa | Easy and Delicious

Region / culture: Malawi, South Africa | Preparation time: 30 minutes | Cooking time: 15 minutes | Servings: 8

Introduction

Milk Tart, also known as Melktert, is a traditional South African dessert that consists of a creamy milk-based filling in a sweet pastry crust. This delicious treat is loved by many for its smooth texture and comforting flavors.

History

The origins of Milk Tart can be traced back to Dutch settlers who brought their culinary traditions to South Africa in the 17th century. Over time, the recipe evolved to include local ingredients such as milk and eggs, resulting in the beloved dessert we know today.

Ingredients

Pie Crust

0.5 cup of margarine
0.5 cup of sugar
1 egg
2 cups of sifted flour
A pinch of salt

Filling

4 cups of milk
1 tbsp of margarine
1 cup of sugar
2 eggs
3 tbsp of corn starch
3 tbsp of flour
1 tsp of vanilla extract

How to prepare

Cream the margarine and sugar together and beat in the egg.
Add the flour and salt and knead until a soft dough is formed.
Press the mixture into a greased circular pie dish and bake at 350°F (177°C) for 15 minutes.
Bring the milk and margarine to a boil.
Cream the sugar, eggs, corn starch, flour, and vanilla extract.
Add some of the hot milk to the creamed mixture, then pour it back into the pot and heat gently until it thickens.
Do not boil.
Pour the filling into the pie crust and let it cool.
Refrigerate until required and sprinkle with cinnamon to serve.

Variations

For a chocolate twist, you can add cocoa powder to the filling mixture.
For a citrusy flavor, you can add lemon or orange zest to the filling mixture.

Cooking Tips & Tricks

Be sure to use cold ingredients when making the pie crust to ensure a flaky texture.

- When making the filling, be sure to temper the eggs by gradually adding hot milk to prevent them from curdling.

- For a richer flavor, you can add a touch of cinnamon or nutmeg to the filling mixture.

Serving Suggestions

Milk Tart is best served chilled with a sprinkle of cinnamon on top. It pairs well with a cup of coffee or tea.

Cooking Techniques

Be sure to bake the pie crust before adding the filling to ensure a crisp base.

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

Ingredient Substitutions

You can use butter instead of margarine in the pie crust for a richer flavor.

- You can use almond or coconut milk as a dairy-free alternative in the filling.

Make Ahead Tips

Milk Tart can be made a day in advance and stored in the refrigerator until ready to serve. Just be sure to sprinkle with cinnamon before serving.

Presentation Ideas

You can garnish Milk Tart with fresh berries or a dollop of whipped cream for an elegant presentation.

Pairing Recommendations

Milk Tart pairs well with a variety of beverages such as coffee, tea, or a glass of dessert wine.

Storage and Reheating Instructions

Milk Tart can be stored in the refrigerator for up to 3 days. To reheat, simply place in the oven at 350°F (177°C) for a few minutes until warmed through.

Nutrition Information

Calories per serving

Each serving of Milk Tart contains approximately 250 calories.

Carbohydrates

The carbohydrates in Milk Tart primarily come from the sugar in the pie crust and filling. Each serving contains approximately 30 grams of carbohydrates.

Fats

The fats in Milk Tart come from the margarine used in the pie crust and filling. Each serving contains approximately 15 grams of fat.

Proteins

The proteins in Milk Tart come from the eggs used in the filling. Each serving contains approximately 6 grams of protein.

Vitamins and minerals

Milk Tart is a good source of calcium, vitamin D, and vitamin A due to the milk and eggs used in the recipe.

Alergens

Milk Tart contains dairy (milk, eggs) and gluten (flour) allergens.

Summary

Milk Tart is a delicious dessert that provides a good balance of carbohydrates, fats, and proteins. It is also a good source of calcium and vitamins.

Summary

Milk Tart is a classic South African dessert that is loved for its creamy texture and comforting flavors. With a flaky pie crust and a rich milk-based filling, this dessert is sure to be a hit at any gathering.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Milk Tart. It was a hot summer day, and I was visiting my dear friend Mary at her home. Mary was known for her amazing baking skills, and that day, she had just pulled a delicious-looking Milk Tart out of the oven.

As soon as I took a bite of the creamy, custard-filled tart, I knew I had to learn how to make it myself. Mary laughed when I asked her for the recipe, telling me that it was a family secret that had been passed down for generations. But she could see the determination in my eyes, so she agreed to teach me how to make it.

We spent the rest of the afternoon in Mary's cozy kitchen, me scribbling down notes as she measured out ingredients and explained the steps to making the perfect Milk Tart. It was a labor of love, but Mary's patience and guidance made the process easy and enjoyable.

I learned that the key to a delicious Milk Tart lies in the pastry crust, which should be buttery and flaky, and the creamy custard filling, which should be rich and velvety. Mary taught me how to blind bake the crust to ensure it was perfectly cooked and how to make the custard using just the right amount of eggs, milk, sugar, and flour.

After a few tries, I finally mastered the art of making Milk Tart. The first time I made it for my family, they couldn't believe how delicious it was. They said it tasted just like Mary's, which was the highest compliment I could receive.

Over the years, I have made Milk Tart countless times, each batch better than the last. I have shared the recipe with friends and family, who have all fallen in love with this sweet treat. It has become a staple at family gatherings and special occasions, with everyone always asking for seconds.

The recipe for Milk Tart holds a special place in my heart, as it reminds me of the day I spent with Mary in her kitchen, learning from a dear friend and creating something truly delicious. It is a recipe that has been passed down through generations, and I am honored to continue the tradition in my own home.

I am grateful for the memories and moments shared over a slice of Milk Tart, and I will always treasure the time spent perfecting this recipe with Mary by my side. Cooking has always been a passion of mine, but making Milk Tart has brought me a sense of joy and fulfillment like no other dish.

As I sit here, writing down the recipe for Milk Tart to pass on to future generations, I can't help but smile at the thought of all the memories that will be made over this sweet and creamy dessert. I hope that whoever tries this recipe will feel the same love and happiness that I do when I bake a Milk Tart.

So here it is, my beloved recipe for Milk Tart, a treasure that I hold dear to my heart. May it bring you as much joy and deliciousness as it has brought me over the years. Enjoy every bite, savor every moment, and create your own special memories with this timeless dessert. Bon appétit!