• 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.

     

     

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