Why leave milk and cookies for Santa when you can show some South African hospitality with a slice of 'melktert'? (That's if you have a slice left) 🤭

What is 'melktert'?
Also known as South African Milk Tart, 'melktert' is a delicate but decadent heritage dessert. With its flaky crust, cooked custard filling and cinnamon dusting, it's a local favourite. Serve it after dinner or as a teatime treat!

✨ RECIPE ✨

Ingredients:

✨ Pastry Crust



1 1/2 cups all-purpose flour
1/3 cup icing
A pinch of salt
125g unsalted butter, room temperature.
1 large egg

✨ Custard filling

2 1/2 cups milk
2 Tbsp butter
2 Tbsp flour
4 Tbsp cornstarch
100g sugar
2 large eggs
2 tsp vanilla extract
1/2 tsp cinnamon
1/2 tsp nutmeg or replace with cinnamon

Method:

Prepare all your ingredients in #LeCreuset's Noël Collection Mini Dishes and Plates.

✨ Pastry Crust

Butter some small tart pans with removable bottoms and set aside.

Mix the flour, icing sugar, and salt in a Le Creuset Stainless Steel Mixing Bowl. Add cold butter, cut into small cubes, and mix it with the dry ingredients to form tiny crumbs.

Add the whisked egg and mix until a dough starts to form. Wrap it with cling wrap and refrigerate for 30 minutes.

Dust your working surface with flour and transfer the dough on to it. Using your hands, flatten the dough, then lightly roll it out with a rolling pin lighting.

Transfer it to the prepared pie pan and lightly press down. Gently work up from the centre until the bottom and sides are fully covered with pastry. Use a sharp knife to remove the excess dough on the sides of the pan.

Lightly prick the bottom of the pastry crust with a fork to prevent the dough from puffing up as it bakes. Cover with plastic wrap and place in the freezer for about 15 minutes; this helps prevent the dough from rising.

Meanwhile, preheat oven to 200°C and place rack in centre of oven.

Put foil on the pastry, then add some weight (dry beans or rice) onto the foil. Place the small tart pans on a Le Creuset Ovenware Tray and bake the crust for about 20 minutes.

Remove the weight, reduce oven temperature to 180°C, and bake the crust for about 15 minutes or until the crust is dry and lightly golden brown.

Remove from oven and place on a wire rack to cool. If desired, seal the crust with an egg-white or apricot glaze. It can be covered and stored for a few days.

✨ Custard Filling

Place a Le Creuset Toughened Non-Stick Saucepan with Helper Handle over medium heat, add butter, nutmeg, and milk, bring to a boil, and remove from the heat.

Mix flour, cornstarch, sugar, and vanilla extract together in a bowl and whisk in eggs until smooth. Gently whisk into the saucepan, making sure there are no lumps.

Now, return the pan to the stove and keep stirring until it starts to bubble.
Cook for about 4-5 minutes. Remove from heat, pour the mixture into the baked pastry shell and sprinkle with cinnamon. Chill until ready to be served.

Tips & Notes:

You can make the crust ahead of time, bake it, and leave it out until it is ready to be used. Don't have time to bake from scratch? Use store-bought pie crust.

To switch up the flavours, I used nutmeg and cinnamon. I love the flavour combination