Melktert recipe

 INGREDIENTS:

      For the Pastry:

• 2 ½ cups all-purpose flour: The foundation of our melktert masterpiece, strong enough to hold all that creamy goodness without becoming a soggy mess (because nobody likes a sad, soggy pastry, do they?).
• 125g cold butter, cubed: Because cold butter is flakier butter, and flaky butter makes the flakiest, most melt-in-your-mouth crust ever.
• ¼ cup icing sugar: A touch of sweetness to balance out the savory notes in the dough, kind of like a happy little melody in your pastry symphony.
• 1 large egg yolk: The binding agent that will bring everything together, like the glue that holds your favorite childhood memories in place.
• 1-2 tablespoons ice-cold water: Just a splash to create a smooth dough, because nobody wants to wrestle with a crumbly, grumpy pastry (trust us, it’s not a pretty sight).

       For the Filling:

• 1 liter milk: Because melktert literally means “milk tart,” so skim milk is probably not the best choice here (unless you’re looking for a melktert-light situation, which we don’t judge, but just don’t say we didn’t warn you).
• 1 ½ cups caster sugar: For the perfect level of sweetness, because nobody wants a melktert that tastes like sadness (or like you forgot the sugar altogether).
• 2 large eggs: The thickening agents for our creamy filling, like the backup singers in your melktert choir, adding richness and body.
• 2 tablespoons cornflour (cornstarch): Another thickening buddy for the eggs, because nobody wants a runny melktert situation (it’s more of a soup at that point).
• 1 teaspoon ground cinnamon: For a warm, comforting spice that will have you daydreaming of South African sunshine.
• ¼ teaspoon ground nutmeg: Another spice buddy for the cinnamon, adding a touch of complexity to the flavor party.
• A pinch of salt: Just a pinch to balance out all that sweetness, because even the sweetest memories need a touch of reality (but mostly sweetness, because let’s be honest, melktert is all about comfort).

Ready to bake up some South African sunshine? Let’s get started!

Step 1: The Pastry Piñata (Don’t Worry, It’s Filled With Goodness, Not Candy)

In a large bowl, whisk together your flour and icing sugar. This is like setting the stage for your pastry masterpiece. Now, add in those cold, cubed chunks of butter. Using your fingertips (or a pastry cutter, if you’re feeling fancy and don’t want greasy fingerprints all over the place), work the butter into the dry ingredients until it resembles coarse crumbs. Think of it as creating a tiny butter blizzard in your bowl, but without the windchill (because this is all about warmth and comfort, remember?).

Next, crack in that egg yolk and add a splash of ice-cold water. Gently fold everything together until a dough forms. Don’t overmix, or your pastry will end up tough and sad, like a deflated party balloon.

Now comes the fun part! Wrap that dough in plastic wrap and pop it in the fridge for at least 30 minutes. Think of it as the dough taking a nap to get all nice and rested before it gets rolled out and transformed into a beautiful pastry shell.

Step 2: The Filling Fantasy (Get Ready for Creamy Dreams)

While your dough chills, it’s time to whip up the magical melktert filling. In a saucepan, whisk together your milk, sugar, eggs, and cornflour. Imagine them becoming the best of friends, ready to create a creamy, dreamy filling together.

On low heat, gently cook the mixture, whisking constantly, until it thickens and starts to bubble. This is where the magic happens! The milk and eggs will thicken up, creating a smooth and luxurious custard.

Now, add in your warm spices – the ground cinnamon and nutmeg. Stir them in gently, letting them infuse their warm, comforting flavors into the filling. Take a deep breath and savor the aroma – it’s like bottling up a South African sunset in a pot (almost).

Once the filling has thickened and become beautifully smooth, remove it from the heat and let it cool slightly. Nobody wants a burnt tongue with their melktert, do they?

Step 3: The Pastry Shell Samba (Roll, Roll, Roll Your Dough!)

Take that chilled dough out of the fridge and give it a little roll on a lightly floured surface. Imagine yourself rolling out a red carpet for your delicious melktert filling. Aim for a circle about 3mm thick – not too thin, not too thick, just the perfect melktert pastry base.

Carefully drape the dough over a greased pie dish, gently pressing it into the corners. Don’t worry if it’s not perfect – a few cracks and imperfections just add to the homemade charm (and besides, nobody will be judging your melktert for its looks once they taste it).

Trim off any excess dough around the edges, and then prick the bottom of the pastry shell with a fork a few times. This will help prevent those pesky air bubbles from forming and ruining your melktert masterpiece.

Step 4: The Grand Finale (Prepare for Daydreams and Deliciousness)

Preheat your oven to 200°C (400°F). Once your filling has cooled slightly, pour it into your prepared pastry shell. Now comes the best part – baking! Pop that melktert in the oven and let it bake for about 45 minutes, or until the filling is set and the pastry is golden brown.

The aroma that fills your kitchen during this time will be pure South African sunshine. Just close your eyes and imagine yourself sitting on a stoep (porch) in Cape Town, enjoying a slice of melktert with a cup of tea.

Once the melktert is baked and golden brown, take it out of the oven and let it cool completely before serving. Dust it with a bit of icing sugar for an extra touch of sweetness, and then slice and serve.

Prepare for compliments, daydreams of South Africa, and maybe even a few requests for seconds (because let’s be honest, one slice of melktert is never enough!). So there you have it! With this recipe, you can create a taste of South African comfort food right in your own kitchen. Now go forth, bake up some melktert sunshine, and share it with loved ones!