If you are South African and come out of an Afrikaans household, the smell of freshly made melktert would probably put you in a state of nostalgia. Nothing smells as inviting as a warm melktert, cinnamon and almond…..mmmmmm. Our family recipe for this delicious tart comes from my great grandmother and has been passed down and now has a permanent home in my recipe collection.  I’ve sampled many “melktert’s” in my 30+ years, some has come really close but none taste like this.
 This recipe is enough for 2 crusts and 1 filling:

Crust:

Ingredients:
  • 1/2 cup of Butter
  • 2 tbsp of Castor Sugar
  • 2 tbsp of Oil
  • Punch of Salt
  • 2 cups of All Purpose Flour, sifted
  • 2 tsp of Baking Powder
  • 1 Egg, beaten
 Method:
Cream the butter and sugar, add the oil and mix well, add the flour and egg bits at a time. Press into pie dishes, poke with a fork and bake at 180°C until golden brown.

Filling:

Ingredients:
  • 2 cups of Milk
  • 1/2 tsp of Almond Essence
  • 1 tbsp of Butter
  • Pinch of Salt
  • 2 tbsp All Purpose Flour
  • 1 tbsp Corn Flour
  • 2 tbsp Sugar
  • 2 Eggs Separated
 Method:
Cook the almond essence, milk and butter together, mix the corn flour, all purpose flour and sugar with the egg yolks and a little bit of extra milk. Add the flour mixture to the milk mixture and let thicken over a medium heat. While the milk is thickening, whisk the egg whites until fluffy soft peaks form, fold into the rest of the filling. Scoop filling into pre-made crusts. Sprinkle with cinnamon sugar and add some pieces of butter.Ribbon.fw

Enjoy your homemade goodness! “Eating is really one of your indoor sports. You play three times a day, and it’s well worth while to make the game as pleasant as possible” – Dorothy Draper
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