GARDEN ROUTE | KAROO NEWS - There are few desserts more quintessentially South African than the good old Milk Tart. 

It is omnipresent at every church bazaar, school fete, home industry outlet, supermarket and bakery, so it’s no surprise then to know that it has its very own day – February 27 – on the South African calendar.

Milk Tart, also known as melktert, holds a cherished place in South African culinary tradition. This classic dish consists of a shortbread crust filled with a creamy mixture of milk and eggs, resulting in a delectably light texture. 

Whether served hot or cold, milk tart is a beloved treat enjoyed by many across the country.

Believed to have originated in the latter part of the 17th century, the milk tart has deep roots in South Africa's history. 

Dutch settlers who arrived in the region during this time period introduced the dish. 

The Dutch East India Company established Cape Town in 1652 as a pivotal way-station for ships traveling between the Netherlands and Indonesia. These ships brought with them precious cargo, including cinnamon and other spices from South East Asia.

Local bakers in the Cape Colony seized upon the opportunity to incorporate these exotic spices into their recipes, combining imported cinnamon with fresh dairy sourced from farms in the region. 

The result was the creation of milk tart, a delightful custard-based tart that quickly became a beloved staple in South African cuisine.

As National Milk Tart Day is observed, South Africans take pride in celebrating this iconic dish that reflects the country's rich cultural heritage and culinary diversity. 

Whether enjoyed as a nostalgic family recipe or savored at a local bakery, Milk Tart continues to hold a special place in the hearts and taste buds of South Africans nationwide.

So wherever you are today, make sure you grab yourself a slice, or two, of Milk Tart, or make your own.

Granny’s Melk Tert 

Capsicum Culinary Studio Pretoria campus

Ingredients for the base

• 125g butter
• 125g icing sugar
• 250g flour
• 65g almond flour
• ½ teaspoon salt
• 1 large egg

Method

1. In a stand mixer with a paddle, combine the icing sugar, flour, almond flour, butter and salt and mix to a sandy texture. 
2. Add the egg and mix until it forms a dough. 
3. Do not overmix. Wrap in clingfilm and let it rest for 30 minutes at room temperature. 
4. When ready to use, unwrap from the clingfilm, place on a board and bang it with a rolling pin to flatten it into a 1½cm thick disc. 
5. Flick flour over the work surface and roll out the dough into a circle 30 cm in diameter, making sure the work surface is well-floured throughout the process, so the dough does not stick to the surface or the rolling pin.
6. Roll from the centre of the disc outwards, rotating it 90 degrees after every roll to ensure the disc is stretched into a uniform circle. If the dough breaks towards the edges, it can be patched up later. 
7. When it has reached the correct size, roll it gently onto the rolling pin and then unroll it over a 25cm tart pan. Gently press the dough into the tart pan, including the corners, and trim the edges. 
8. Ensure it is smooth on the sides and bottom and if there are any missing bits patch them up with leftover scraps of dough. 
9. Cover with clingfilm and set aside for 30 minutes. Preheat oven to 180°C and place a rack in the centre. 
10. Line the base of the tart shell with a round of baking paper, then pour in baking beans or uncooked rice and bake for 15-20 minutes or until golden brown.
11. Let the tart shell cool down for 5 minutes before removing it. Set aside

Ingredients for filling

• 500ml milk
• 30g butter, softened
• 100g sugar
• ¼ teaspoon salt
• 30g all-purpose flour
• 30g cornstarch
• 3 large eggs, separated
• 1 teaspoon vanilla extract
• Cinnamon powder

Method

1. In a medium saucepan pour in 450ml of the milk, add the sugar and salt and heat until just about to boil.
2. Remove from stove and set aside. 
3. In a bowl mix together the cornstarch and flour with the remaining 50ml of milk until you have a smooth paste. 
4. Add the egg yolks and mix well. 
5. Slowly temper the hot milk into the egg yolk mixture until everything is well combined. 
6. Pour the mixture back into the saucepan and cook on medium heat until it starts to bubble and there is no taste of the cornstarch. 
7. Add the vanilla extract and stir. 
8. Remove from the heat and leave to cool down, covering it with clingfilm and ensuring the clingfilm makes direct contact with the mixture to prevent a skin from forming. 
9. Once it has cooled to 45°C mix in the soft butter. 
10. Next, whisk the egg whites with a handheld beater until soft peaks start to form. 
11. Gently fold the beaten egg whites into the pastry cream mixture until everything is well combined. 
12. Pour the mixture into the prepared tart base and spread it evenly with a spatula. 
13. Sprinkle with cinnamon on top and place it in the fridge to chill for 30 minutes before serving. 

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