Dumplings and filled pastries
Melktert is a South African tart with a crisp pastry crust filled with cinnamon milk custard. Getting the custard smooth and baking the crust without overbaking takes care. Its cinnamon filling uses less sugar, making it a dessert option described as diabetes-friendly.
Rub the cold butter into the flour with your fingertips until the mixture resembles coarse crumbs. Add the egg yolk and cold water and bring the dough together. Wrap and chill in the refrigerator for 60 minutes.
Roll out the dough and fit it into a tart pan. Prick it with a fork and blind-bake in an oven preheated to 180°C / 355°F for 15 minutes.
Warm the milk on the stove. In a separate bowl, whisk the eggs, starch, and sugar. Slowly whisk the warm milk into the egg mixture, return it to the pot, and cook over low heat for 10 minutes, stirring constantly, until it coats the back of a spoon.
Pour the custard into the par-baked crust, sprinkle with cinnamon, and bake at 180°C / 355°F for 10 more minutes, until the center puffs slightly and sets. Cool for at least 45 minutes before serving.
Cook the custard while stirring constantly, or it may become lumpy. If you remove the tart too soon, the center will wobble; wait until it puffs slightly and sets. Allergens: contains gluten (wheat flour), milk and dairy products, and eggs.
Kremayı kaşığın arkasını kaplayana kadar pişirmek tarifte yazdığından biraz uzun sürdü, 10 dakika yerine 14 dakikada o kıvama geldi. Sabırlı davranınca sonuç gerçekten pürüzsüz oldu.
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