A classic South African melktert with a thin, delicate pastry crust and a smooth, cinnamon-dusted custard filling, pure Klein Karoo winter comfort.Ingredients
115 grams butter, for the crust
100 grams sugar, for the crust
1 large egg, for the crust
240 grams cake flour
1 teaspoons baking powder
1 pinch salt, for the crust
1 liters full-cream milk
1 cinnamon stick
30 grams butter, for the filling
3 large eggs, separated
200 grams sugar, for the filling
45 grams cake flour, for the filling
45 grams cornflour (Maizena)
5 milliliters vanilla essence
1 pinch salt, for the filling
1 teaspoons ground cinnamon, for dusting
StepsMake the thin crust: Preheat the oven to 180°C. Cream 115 grams butter, for the crust and 100 grams sugar, for the crust together until pale, then beat in 1 large egg, for the crust. Sift in 240 grams cake flour, 1 teaspoons baking powder and 1 pinch salt, for the crust, and mix to a soft dough.
Line and blind-bake: Press or roll the dough thinly and evenly into a greased 24cm pie dish, taking it right up the sides. Prick the base with a fork and bake for 12–13 minutes until lightly golden. Set aside to cool.
Infuse the milk: Pour 1 liters full-cream milk into a large pot. Add 1 cinnamon stick and 30 grams butter, for the filling and heat gently until almost boiling. Remove from the heat, let the cinnamon infuse for a few minutes, then lift it out.
Mix the custard paste: In a bowl, whisk 200 grams sugar, for the filling, 45 grams cake flour, for the filling, 45 grams cornflour (Maizena) and 1 pinch salt, for the filling with a splash of the warm milk to form a smooth paste. Separate 3 large eggs, separated and whisk the yolks into the paste, keeping the whites aside.
Cook the custard: Slowly pour the paste into the warm milk, whisking constantly. Return to a medium heat and cook, stirring all the time, until thick and smooth. Stir in 5 milliliters vanilla essence.
Fold in the egg whites: Beat the reserved egg whites to soft peaks, then gently fold them through the warm custard for that lighter, classic melktert texture.
Fill and dust: Pour the custard into the cooled crust and smooth the top. Dust generously with 1 teaspoons ground cinnamon, for dusting.
Chill and set: Leave to cool, then chill in the fridge for at least 120 minutes until set. Serve cool, ideally with a hot cup of rooibos by the fire.
NotesFor the thinnest, crispest crust, roll the dough out and line the tin rather than pressing it in thickly — and resist overfilling. A pinch of ground cinnamon mixed into the pastry is a lovely Karoo touch. The tart keeps well, covered, in the fridge for up to 3 days.