Melktert Resepte

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.