Lemon and bay leaf melktert

Lemon and bay leaf melktert

Melktert is such a South African classic! We love this delicious twist on the traditional recipe.

Lemon and bay leaf melktert

Serves: Makes 2 tarts
Cooking Time: 1 hour 30 mins plus extra for chilling

Ingredients

  • PASTRY

  • 100g butter
  • 100g castor sugar
  • 240g (2 cups) cake flour
  • 2,5ml (½ tsp) baking powder
  • 1 large egg
  • FILLING</h3.

  • 8 large egg yolks
  • 100g sugar
  • 500ml (2 cups) milk
  • 400ml fresh cream
  • 10ml (2 tsp) vanilla extract
  • 1 bay leaf
  • zest of 1 lemon
  • 30ml (2 tbsp) butter
  • nutmeg, freshly grated

Instructions

1

To make the pastry, blend all the ingredients in a food processor until the dough comes together in a ball. Wrap in plastic wrap and refrigerate for about 1 hour.

2

Preheat the oven to 180°C.

3

On a lightly floured surface, divide the pastry in half and roll out to 5mm in thickness. Line 2 x 20cm springform tart tins with the pastry and bake blind for 8 minutes. Remove the beansand cook for another 5 – 7 minutes. Remove from the oven and allow to cool. Reduce the oven temperature to 150°C.

4

For the filling, mix the egg yolks with the sugar, beat well and set aside.

5

In a saucepan, heat the milk, cream, vanilla, bay leaf, lemon zest and butter. Just before it boils, pour the mixture into the egg yolks, whisking continuously until combined.

6

Pour the mixture through a sieve into a large jug.

7

Place the tart tins on a baking tray on an oven shelf. Pour the custard mixture into the pastry cases – it is easier to fill the cases while they are in the oven.

8

Sprinkle with the nutmeg and bake until the middle wobbles but looks like set jelly, about 45 minutes.

9

Remove from the oven and allow to cool completely. Refrigerate for 1 hour before serving.

 

 

Send this to a friend