There are many different ways of making Melktert. The one method is to cook the filling on the stove and add it to a prepared crust. The other is to bake it in the oven together with the crust.
A crust can be made from “Tennis” or “Marie” biscuits, although the traditional way is to use a pastry dough crust.
The traditional filling is made from milk and eggs, so basically a custard. More modern versions use starch (Maizina) and some even use Condensed milk.
You can also make milk tart in a microwave oven.
See our page about baking substitutes for more information about Maizina
Yvette se Melktert
Yvette is n bobaas bakster, en het die resep met ons gedeel
Kors:
- 125g botter/margarine
- 2 koppies (500ml) Meel
- 50g Suiker
- 1 Eier
Vulsel:
- 1Lt melk
- 125g margarine/botter
- 85g suiker
- 30g meel
- 50ml Mazina (cornstarch)
- 4 Groot eiers
- 2t vanielje
- Fyn kaneel
Oond 180 C
Room die margarine/botter, eier, en suiker
Sny die meel in met n mes.
Druk dun lagie in ‘n bak.
Bak blind vir 15-20 min teen 180C.
Kook melk en margarine/botter.
In n aparte bak, klits die suiker, meel, mazina, eiers saam.
Haal die melkmengsel van die hitte af en roer die meel mengsel daarby
Kook stadig tot dit dik word, klits dit voordurend met die hand.
Haal die mengsel van die stoof af en voeg die vanielje by, roer, gooi in gebakte dop.
Sprinkel kaneel oor en laat afkoel.
Korslose Melktert
Korslose ongebakte melktert uit ń 1987 Huisgenoot
Ek het n beskuitjie kors gebruik vir so bietjie ekstra smaak
Bestandele:
- 1,5 l melk
- 4 eiers
- 250ml suiker
- Sout
- 5ml vanilla essens
- 150ml mielieblom (Mazeina – Speisestarke in Duits)
- 125ml koekmeel
- Kaneel
- Laat melk stadig opkom tot kook.
- Terwyl melk aangaan – klits eiers en suiker tot sponsagtig dik en lig.
- Gooi sout, vanilla, mielieblom en meelblom by eiermengsel en klits goed saam tot glad.
- Wanneer melk kook, draai af na lae hitte, gooi eiermengsel by en roer aanhoudend.
- Laat dit goed maar stadig deurkook en roer aanhoudend.
Wanneer klaar deur gekook is, as daar klontjies is is, klits vinnig weer deur en gooi in bak. - Sprinkel kaneel bo oor en laat afkoel.
- Laat natturlik afkoel voor dit in yskas gesit word, anders “sweet” die kaneel af.
Milk tart by Kerry Mayer
This recipe makes 2 milk tarts in a 20cm pie dish
CRUST
- 125g butter (at room temp)
- 125ml sugar
- 1 egg (beaten)
- 500ml flour
- 10ml baking powder
FILLING
- 1 litre + 125ml milk
- 30ml butter
- 3 eggs
- 200ml sugar
- 40ml flour
- 40ml Maizena
CRUST
- Cream sugar and margarine
- Add egg and mix
- Sieve flour & baking powder
- Mix wet and dry ingredients until you get a dough.
- Line dishes with dough mixture (fairly thin lining) bake until golden brown.
FILLING
- Separate 2 of the eggs
- Mix 125ml milk, whole egg, 2 egg yolks, sugar, flour & maizena together.
- (known as milk mixture)
- Whisk egg whites until points form.
- Bring 1 Litre of milk and 30 ml margarine to the boil. (This can be started just prior to
- whisking egg whites)
- Once the milk has reached boiling point, add the milk mixture, stir continuously
- to prevent lumps from forming. Bring to the boil.
- Remove above from heat, add the egg whites, (I always whisk the whites in)
- NB it may appear to have small lumps, not to worry, it’s the whites and will not
- affect the finished product.
- Pour into crust lined dishes and sprinkle with cinnamon.
- Once the tarts have cooled, place them in the fridge.
If you prefer to have a thinner crust use less dough and the remainder of the crust can be rolled and pressed to make cookies.
Charlene's Milktart
Ingredients:
Crust:
2 cups flour
1/2 tsp salt
250g butter (cold)
1/4 cup ice water
1 egg yolk
Filling:
4 cups milk
3/4 cups flour
10 tbsp sugar (can even do 7 or 8)
4 eggs
1tsp salt
3 tbsp butter
1,5 tsp vanilla essence
Crust:
Sift flour, and salt.
Grate butter and rub into flour mixture.
Whisk ice water and egg yolk foam, mix lightly into flour mixture.
Place dough in the fridge to cool.
When it is ice-cold, press dough into a pre-buttered tart pan (I used 28cm diameter) and place it back in the fridge while you make the tart filling.
Filling:
Pre Heat the oven to 180 C
In a medium pot, heat 3 cups milk on stovetop, medium heat. Separately sift flour, and mix with sugar, 1 cup milk and salt. (Make sure there are no lumps!)
Stir flour mixture into warm milk and simmer till cooked and thickened up, custard texture. Keep stirring regularly to make sure no lumps. And medium heat to not burn the milk!!
Separate eggs: Whisk 4 egg yolks and mix with a little warm milk mixture before adding all into the pot and mix well.
Add the butter and keep stirring till all melted, also add vanilla. Take the mixture off the stovetop. Whisk the egg whites well but not dry, and lightly fold (not whisk) into the milk mixture.
Pour filling into the tart pan.
Bake in pre-heated oven for 45min or till light golden brown crust+filling.
Let it cool down and sprinkle lightly with cinnamon or cinnamon sugar mix.
Mikrgolf Melktert
- 1 blik kondensmelk
- 2½ blik koue water (gebruik kondensmelk blikkie)
- 1 koppie melk
- 4 eetlepels hoogvol Maizena
- 2 eiers
- 1 eetlepel botter
- ½ t vanilla
- Pakkie tennis beskuitjies
- Pak beskuitjies in bak.
- Meng die kondensmelk, water, ½ kop melk
en botter. - Mikrogolf dit tot amper kokend.
- Klits eiers & melk, maizena
en roer goed. - Meng die eier mengsels by die kondensmelk mengsel in.
- Klits met klitser tot
goed gemeng. - Mikrogolf tot dik. Klits tussendeur
- Voeg die Vanilla by.
- Gooi in oor tennisbeskuitjies in die bak
- Sprinkel Kaneel bo-oor.
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