Melktert

Ingredients

Instructions

1. 1

   Preheat the oven to 200°C. Lightly grease one 12-14 cm tart tin or two 10 cm tart tins. In a bowl, rub the flour and cold butter together with the sugar and salt until the mixture looks like fine crumbs. Add the egg yolk and cold water, then mix just until the dough comes together; do not overwork or the crust will turn tough.

2. 2

   Press the dough evenly into the tart tin(s), pushing it well into the corners and up the sides. Prick the base with a fork. Chill for 5 minutes if your kitchen is warm; this helps prevent shrinkage.

3. 3

   Bake the pastry shell for 12-15 minutes until lightly golden and dry to the touch. If it puffs, press it down gently with the back of a spoon while still hot. Set aside while you make the filling.

4. 4

   In a saucepan, heat most of the milk until just steaming, reserving about 60 ml cold milk. In a bowl, whisk the reserved cold milk with the sugar, flour, cornflour, egg, and salt until completely smooth with no lumps.

5. 5

   Pour the hot milk gradually into the egg mixture, whisking constantly to temper it. Return everything to the saucepan and cook over medium-low heat, whisking continuously, until the custard thickens to a smooth, spoonable consistency, about 3-5 minutes. It should hold whisk lines briefly and lose any raw flour taste.

6. 6

   Take the pan off the heat and whisk in the butter and vanilla until glossy. Pour the custard into the baked shell and smooth the top. A skin is less likely to form if you spread it while still hot.

7. 7

   Let the tart stand for 10 minutes so the filling can set slightly, then dust generously with ground cinnamon. Serve warm or at room temperature.

Nutrition per serving

Notes

• •For the most classic texture, keep the filling softer than a firm baked custard; Melktert is known for its silky, lightly set interior.
• •If you have pie weights, you can blind-bake the shell for an even flatter base, but for this small tart the docked press-in crust works well and saves time.
• •A little freshly grated nutmeg can be added with the cinnamon, but cinnamon alone is the traditional finish.
• •Best eaten the day it is made, though leftovers can be chilled and served cold.

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