Melktert is South Africa's crisp-crusted tart filled with a silky cinnamon custard, and getting both the smooth filling and the precisely baked base right takes real skill. Its low-sugar cinnamon filling makes it a diabetes-friendly dessert option.
Rub the flour and cold butter together with your fingertips until sandy, then work in the egg yolk and cold water to form a ball. Wrap and chill for 60 minutes.
Roll out the dough and line the tart tin, prick with a fork and blind-bake in an oven preheated to 180°C for 15 minutes.
Warm the milk in a pan while whisking the eggs, cornflour and sugar together in a separate bowl. Slowly pour the warm milk into the egg mixture, return everything to the pan and cook over low heat, stirring constantly, for 10 minutes until it coats the back of a spoon.
Pour the custard into the pre-baked base, dust with cinnamon and bake for a further 10 minutes at 180°C until the centre puffs slightly and sets. Chill for at least 45 minutes before serving.
Stir the custard constantly as it cooks, or it will turn lumpy. Taking the tart out too early leaves the centre wobbly, so wait until it has puffed slightly and set. Allergens: contains gluten (wheat flour), milk and dairy, egg.
Removing the sugar entirely and using three tablespoons of blended date paste instead makes the tart even lower in sugar, without changing the texture.
Admin DadaGastro · verified in test kitchenKremayı 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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