MILK TART  [MELKTERT]  from South Africa 

It is impossible to visit South Africa without trying this traditional dessert. I tasted several versions, [it’s a hard life, but someone has to do it] so I looked forward to making one as soon as I returned to Cornwall. While there I bought a couple of recipe books, but the one I like the most is entitled Hunger for Freedom, the Story of Food in the life of Nelson Mandela. I decide to use this old traditional recipe, rather than a modern updated one.

Originally a Cape Malay recipe, adapted from a bland, old Dutch recipe, brought over by the settlers. The Cape Malays adapted it, added the cinnamon to make it what it is today.

It’s quite easy and a very delicious cold dessert. I used a fluted loose bottom tin, maybe little more than an inch deep. I realised then that it would only take half of the filling quantity. So if you have a deep flan tin, go for the whole lot! These can also be made in little individual tarts. Or make a larger tart. The “pastry” is enough for two smaller tarts.

The recipe is in two parts.

THE PASTRY [like nothing we know here in the UK, more biscuit like]

4 oz butter [110 gr]

½ cup caster sugar

1 large egg

2 cups plain flour [cake flour in SA]

pinch salt

2 teaspoons Baking Powder

½ teaspoon of cinnamon powder

Cream the butter and sugar, add the egg slowly, beating with each addition. Beat in the flour, salt, spice and BP and bring together with your hands. Roll out the dough as much as you can - it is very short [I did it in about 3 pieces] then press it evenly into a 8” [20cm] pie dish that has been lightly greased, patching and levelling out with your fingers or the back of a spoon. Trim around the edge. Chill for at least 30 mins then line with parchment and fill with baking beans and bake blind for about 25 mins at 180C. I then took out the beans and continued baking for another 5-10 mins at 160C. Lightly dredge the base with more cinnamon, then cool.

FILLING

3 large eggs

1 cup caster sugar

4½ cups of whole milk

2½ tablespoons of plain flour

2½ tablespoons cornflour

1 teaspoon salt

1 teaspoon vanilla extract [or pod, or vanilla bean paste]

1 oz melted butter

2 tablespoons of cinnamon sugar

Beat together the 3 eggs and sugar. Warm the milk until it is just about to boil, then remove from the heat and slowly add to the egg and sugar mix, beating well with each addition to ensure the eggs do not curdle. Add the remaining assembled ingredients and beat well. gently cooking over a low heat until it comes together as a custard, [ just a minute or so]. Do not stop stirring! It is ready when it is thick enough to coat the back of a spoon. Allow this to cool a little then pour into the cooked pastry case, then leave to cool until completely set - at least an hour.  Once it has set, dredge with cinnamon sugar. Serve room temperature - I never saw it chilled.

You can make your own cinnamon sugar: mix ¼ cup granulated sugar and 1 tablespoon cinnamon powder in a screw top jar. Leave for a few days to infuse, shaking now and then.

But you can buy it in large supermarkets.

A true taste of South Africa. So scrummy. I served it for dessert last Friday, when I cooked for my family and everyone loved it!

NOTE: please make sure your cinnamon is well in date. The flavour deteriorate quickly.

NOTE: I used English cup measures - it seemed OK!