There are many different ways of making Melktert. One method is to cook the filling on the stove and then 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 it’s 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 is n bobaas bakster, en het die resep met ons gedeel
Kors:
Vulsel:
Verhit die oond tot 180 C
Vulsel
Korslose ongebakte melktert uit ń 1987 Huisgenoot
Ek het n beskuitjie kors gebruik vir so bietjie ekstra smaak
Bestandele:
This recipe makes 2 milk tarts in a 20cm pie dish
CRUST
FILLING
CRUST
FILLING
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.
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 the flour mixture.
Whisk ice water and egg yolk foam, mix lightly into the flour mixture.
Place the dough in the fridge to cool.
When it is ice-cold, press the dough into a pre-buttered tart pan (I used a 28cm diameter) and place it back in the fridge while you make the tart filling.
Filling:
Preheat the oven to 180 C
In a medium pot, heat 3 cups of milk on the stovetop, medium heat. Separately sift flour, and mix with sugar, 1 cup milk and salt. (Make sure there are no lumps!)
Stir the flour mixture into the warm milk and simmer till cooked and thickened up, custard texture. Keep stirring regularly to make sure there are 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 mixing 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 45 minutes or till light golden brown crust+filling.
Let it cool down and sprinkle lightly with cinnamon or cinnamon sugar mix.
Nota: Die kors is aanvanklik los, maar bind vanself wanneer die warm vulsel bo-oor gegooi word.
Stap 1: Maak die kors
Druk die Leibniz-kekse fyn en meng met die gesmelte botter.
Druk die mengsel liggies in ’n tertpan vas. Moenie stres as dit los lyk nie — dit sal later mooi bind.
Sit die pan vir ’n rukkie in die yskas as jy wil hê dit moet vinniger stol.
Stap 2: Verhit die melk
Gooi die 1 liter melk, 2 teelepels botter en die kaneelstokkie in ’n kastrol.
Verhit oor matige hitte totdat dit net begin kook. Moenie wegloop nie — melk is ’n stout kind.
Stap 3: Meng die droë en koue bestanddele
Klits die koekmeel, Speisestärke, sout, 125 ml melk, suiker, eiers en vanielje saam.
Klits tot ’n gladde, egalige mengsel sonder klonte.
Stap 4: Temper en kook
Gooi 1–2 koppies van die warm melk stadig by die koue meelmengsel, terwyl jy aanhoudend en vinnig roer.
Gooi nou hierdie mengsel terug in die kastrol by die warm melk.
Hou aan roer — reg tot onder in die pot — anders brand dit vas.
Laat dit kook totdat dit dik word en borrel soos ’n klein vulkaan.
👉 As dit nie behoorlik kook nie, is die meel nie gaar nie, en die tert sal nie mooi stol nie.
Twifel jy? Roer en kook eerder ’n minuut langer.
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