One of the most famous desserts to come out of South Africa is the milktart or more commonly known as melktert. This simple dessert is made with common store cupboard ingredients and is utterly delicious.
Let’s get cooking…
Blitz the biscuits in a food processor until fine crumbs then add butter. Place into a tart pan and press in to line the pan. Allow to set in the freezer while making the filling.
Heat milk, vanilla and condensed milk stirring constantly until the condensed milk dissolves. Whisk egg whites to a soft peak and set aside. Whisk egg yolks with corn starch, water and salt. When the milk boils remove from the heat and slowly add the egg yolk mixture stirring vigorously.
Return the pot to the heat and whisk until the mixture thickens, about 10-15 minutes. Add egg whites and whisk until combined. Pour the filling into the pie shell, sprinkle with cinnamon and refrigerate until set, about 2 hours.
Swaps…
Can be made completely dairy free by using plant based milk, I find oat milk works well and dairy free condensed milk.
Ingredients
200g rich tea biscuits
150g melted butter
700ml full cream milk
1 tin condensed milk
2 tsp vanilla extract
2 eggs, separated
50gm corn starch
50 ml water
Cinnamon to decorate
Directions
- Blitz the biscuits in a food processor until fine crumbs then add butter
- Place into a tart pan and press in to line the pan
- Set in the freezer while making the filling
- Heat milk, vanilla and condensed milk stirring constantly until the condensed milk dissolves
- Whisk egg whites to a soft peak and set aside
- Whisk egg yolks with corn starch, water and salt
- When the milk boils remove from the heat and slowly add the egg yolk mixture stirring vigorously
- Return the pot to the heat and whisk until the mixture thickens, about 10-15 minutes
- Add egg whites and whisk until combined
- Pour the filling into the pie shell, sprinkle with cinnamon and refrigerate until set.
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