South African Melktert Recipe

The South African Melktert recipe is a South African dessert that holds a special place in the country's heritage. It's a creamy and delightful treat that has been enjoyed for generations. In South African households, Melktert is often prepared for special occasions and family gatherings. It's a sweet and comforting dessert that brings people together. This dessert has an interesting historical background. It is believed to have been influenced by Dutch and Indonesian culinary traditions, as these cultures have had a significant impact on South African cuisine. The name "Melktert" translates to "milk tart," and this dish lives up to its name with its rich and creamy filling. Sucre Patee (Pastry Crust) 1 1/2 cups all-purpose flour 1/3 cup confectioner’s sugar powdered sugar ¼ teaspoon salt 9 Tablespoons unsalted butter 1 large egg yolk Milk filling 2 1/4 cups milk 2 tablespoon butter 2 tablespoons flour 3-4 tablespoons (23- 30grams) cornstarch 1/2 cup (100grams) sugar 2 Large eggs 2 teaspoons vanilla extract ½ teaspoon almond extract (optional) ½ teaspoon cinnamon ½ teaspoon nutmeg or replace with cinnamon Prep Time: 25 Minutes (7 Servings) Cooking Time: 25 Minutes Instructions Crust Pastry 1. Prepare a 9-inch pie pan with a detachable bottom by buttering or spraying it thoroughly. Put away for now. 2. Put the flour, salt, and sugar into a food processor and pulse a few times to combine. 3. Add the butter and pulse until a dough-like consistency is reached. 4. The dough will barely come together after adding the egg yolk and pulsing. 5. Take the dough out and lay it on the counter; knead it briefly to bring together all the pieces. Minimal dough handling is optimal. 6. If the dough is overworked, it will become tough. The dough is done when it can be shaped into a ball with very little further moisture. 7. Be extremely gently as you press the dough into the prepared pie pan, beginning in the middle and working your way outward and up the edges until the pan is completely lined with pastry. 8. Put the pie pan in the freezer for at least 30 minutes; if time is short, use a brick and bake it with beans to keep the dough from rising. 9. Put a rack in the middle of the oven and preheat it to 400 degrees Fahrenheit (205 degrees C). If you want a dry and golden crust, bake it for 20–25 minutes. Put apart