Milk Tart

I have slowly been trying my hand at South African desserts and finally got around to the milk tart, or melktert in Afrikaans. This one has a thicker scone like crust but there are lots of different recipes out there with different crusts. I may even try it with a regular pie crust sometime, that's the kind my husband is more familiar with. But let's be honest, it's the filling that we need to get down and this recipe does it!

It is especially lovely once nap time rolls around and you have a chance to make a cup of coffee and sit down for a couple minutes.

What you will need:

For the pastry:
2 cups flour
1/2 cup sugar
125 grams of butter (or  roughly 1/2 cup plus 2 tablespoons)
1 egg
pinch of salt
2 teaspoons baking powder

To make the pastry:

Cream butter and sugar.  Add the egg and beat. In a separate bowl, sift together flour, baking powder and salt. Add flour mixture to butter/egg/sugar. Mix well. Press pastry into regular pie pan, or a 9in a tart pan or springform pan. I guess what I am saying is, improvise! Use what you have on hand.  But it should be thin and pressed up the sides of the pan. (As you can see from my pictures I didn't do this, and it resulted in the thicker crust.) Bake at 400 until lightly golden brown. The timing on this is touchy. It depends on your oven and how thick your crust is. It can take anywhere from 6 to 20 minutes. Keep an eye on it!

What you will need:

For the filling:

4 cups of milk
1 tablespoon butter
3 rounded tablespoons of flour
3 rounded tablespoons of cornstarch
1 cup sugar
2 eggs
1 teaspoon vanilla

To make filling:

Bring milk and butter to boiling point. While you are waiting for it to reach boiling point mix the flour, cornstarch, sugar and eggs together in a bowl, to a smooth paste. Add a bit of the hot milk to the mixture to make it runny and then add it all back into the pot. Return to boil, stirring constantly. Don't let it scorch! Boil and stir until it thickens. Just a few minutes. Add vanilla and stir. Pour filling into baked crust and dust with cinnamon. Allow to cool on the counter top and then refrigerate until set. A couple of hours. Enjoy!