Ingredients
-
1/2
-
1 1/2
-
1
-
1
-
3
-
2
-
3
-
3
-
2
-
1/2
-
4
-
1/2
-
-
-
Directions
South African Melktert or Milk Tart (Custard Pie), This traditional South African Melktert or Milk Tart is a variation of an egg custard pie which originated with the Dutch settlers who came South Africa in the 17th Century Melktert was then adapted and made a purely South African creation by the Cape Malays Apparently wives reputations hang on their Melkterts and recipes are family heirlooms So, for something exotic and a bit different, give this a try , I love Melktert & as a child in South Africa always had one when I went for the weekly shop with Mum Dont like things too sweet so only used 1/4 cup sugar for the whole recipe & made 24 small muffin size milk tarts using short crust or what may be know as pie pastry Pre cooked the pastry with pie weights for 5 min at 200 Celsius let it cool then added the filling & cooked per instructions, it turned out perfectly & was loved by all I’ll definitely be making more as absolutely love them Thanks for sharing , I also made 1 pie and it was wonderful I like this recipe because many I found on the Internet contained condensed milk which is too sweet for me (I’m diabetic) In this recipe you can adjust the sugar to taste I also like that it has almond extract I also prebaked a regular pie crust for a short take before adding the filling
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Steps
|
1
Done
|
Preheat Oven to 400o F. |
|
2
Done
|
Line Bottom and Sides of Two Pie Plates (not Deep Dish) With Puff Pastry Making Raised Edges. |
|
3
Done
|
in a Pot, Bring Milk to a Slow Boil and Add Butter, Salt and Cinnamon. Reduce to Simmer. |
|
4
Done
|
in a Mixing Bowl, Combine Custard Powder, Corn Flour and Cake Flour. Stir in Cold Milk and Mix to Form a Paste. Stir in a Little of the Hot Milk Mixture. |
|
5
Done
|
Stir Custard Mixture Into the Pot of Hot Milk. Add 4 Tbsp of the Sugar and Bring to a Boil, Stirring Continuously. |
|
6
Done
|
Remove from Heat Once the Mixture Has Thickened. Discard Cinnamon. |
|
7
Done
|
Beat Egg Whites Until Stiff. Gradually Beat in the Remaining Sugar. Set Aside. |
|
8
Done
|
Beat Egg Yolks Lightly and Add a Little of the Custard Mixture to the Egg Yolks. |
|
9
Done
|
Then Stir the Yolk/Custard Mixture Into the Main Custard Mixture and Add Almond Extract. |
|
10
Done
|
Gently Fold in the Egg Whites. |
|
11
Done
|
Pour the Mixture Into the Awaiting Pie Pans and Bake For Approximately 10 Minutes. |
|
12
Done
|
Lower the Temperature to 350 F and Bake For an Additional 10 to 15 Minutes or Until the Filling Has Set. |
|
13
Done
|
Cool Slightly and Sprinkle the Top of the Custard Pie With Cinnamon and Sugar. |
|
14
Done
|
Serve Cold. |
