Traditional milk tart with almond crust
Almost every South African knows that you can’t go wrong with a good old melktert. A family favourite for generations, there isn’t much to improve on, but we’ve still tried our best! This traditional milk tart with almond crust has a slightly crumblier golden base, but is still guaranteed to be an instant hit.
MAKES 1 milk tart | COOK TIME 1 hr + 1 hr to chill
INGREDIENTS
Pastry
- 200 g (2 cups) ground almonds
- 100 g brown sugar
- 50 g cold butter, cubed
- 30 ml (2 tbsp) ice water
Custard
- 4 large egg yolks
- 50 g cornflour
- 250 ml (1 cup) milk
- 150 g sugar
- seeds from ½ vanilla pod
- cinnamon, to serve
METHOD
Preheat the oven to 180°C and lightly grease a pie dish.
For the pastry, combine the almonds, sugar and butter in a bowl. Using your fingers, rub the ingredients until the mixture resembles coarse breadcrumbs. Add the ice water and mix until the dough comes together Wrap in plastic wrap and put into the fridge to chill for 10 – 15 minutes.
Press the mixture into the bottom and sides of the pie dish and bake blind until golden, about 20 – 25 minutes.
For the custard, mix the egg yolks, cornflour and a little of the milk to make a smooth paste.
Heat the remainder of the milk, the sugar and vanilla seeds in a double boiler. Once the milk is hot, add the egg mixture. Whisk continuously until the mixture is thick enough to coat the back of a spoon.
Pour the mixture into the pastry case, sprinkle with the cinnamon and chill in the fridge for 1 hour before serving.
Traditional milk tart with almond crust
Ingredients
Pastry
- 200 g (2 cups) ground almonds
- 100 g brown sugar
- 50 g cold butter, cubed
- 30 ml (2 tbsp) ice water
Custard
- 4 large egg yolks
- 50 g cornflour
- 250 ml (1 cup) milk
- 150 g sugar
- seeds from ½ vanilla pod
- cinnamon, to serve
Instructions
Preheat the oven to 180°C and lightly grease a pie dish.
For the pastry, combine the almonds, sugar and butter in a bowl. Using your fingers, rub the ingredients until the mixture resembles coarse breadcrumbs. Add the ice water and mix until the dough comes together Wrap in plastic wrap and put into the fridge to chill for 10 – 15 minutes.
Press the mixture into the bottom and sides of the pie dish and bake blind until golden, about 20 – 25 minutes.
For the custard, mix the egg yolks, cornflour and a little of the milk to make a smooth paste.
Heat the remainder of the milk, the sugar and vanilla seeds in a double boiler. Once the milk is hot, add the egg mixture. Whisk continuously until the mixture is thick enough to coat the back of a spoon.
Pour the mixture into the pastry case, sprinkle with the cinnamon and chill in the fridge for 1 hour before serving.
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ALSO SEE: Baked ricotta tarts
