I was missing some home flavours and decided to make this creamy tart. South Africa is filled with diversity and culturally has so many influences and that off course comes with a variety of cuisines and desserts.
The original name ”Melk Tert” is an Afrikaans name naturally for Milk Tart. These are a big favourite in South Africa and it has been a great hit abroad too. The pastry is slightly sweet and buttery and the filling is creamy and divine with a dash of cinnamon on the top.
I have decided to make them into small tartlets as I love making small desserts. Don’t know why, I just do. Ask my hubby I love small desserts, small jars, small spoons et cetera; but do you really need a reason to enjoy the things you love. Even if you are a bit quirky, just go for it.
This desserts is perfect on it its own, or with a great cup of Rooibos Tea or any other hot beverage that you love.
The quantity gave me 12 small – medium tartlets. I used the same mini cake tin as in the Chocolate Almond Cake Recipe. That tin is so versatile and my bakes always comes out cleanly from the tin. You can also make a large tart by doubling all the ingredients.
Ingredients for Pastry:
100g organic spelt flour / plain flour
50g cold unsalted butter
20g golden caster sugar
1 egg yolk
¼ tsp vanilla extract
- Add the flour to a mixing bowl and add the butter, rub it in until it resembles bread crumbs. Stir in the sugar.
- Use a fork to lightly whisk the egg yolk and vanilla then add them to the dry ingredients and mix with a wooden spoon to form a short dough.
- Press together in a ball and cover with cling film and let it rest in the fridge for 30 minutes.
- After the pastry is chilled roll it out thinly on a floured surface. Cut the pastry into round shapes and insert the pastry into a tart tin or mini muffin tin and chill for 10 minutes.
- Bake the pastry blind (baking parchment placed on top of pastry and ceramic beans or normal dried beans placed on top and baked) for 5 minutes. Remove the parchment paper and beans and bake further for 10 minutes – 14 minutes or until golden (depending on size of the tart tin or muffin tin).
- Remove from the oven when done and cool completely in the tin.
*Take note: This pastry will look more golden when ready as result of the type of flour and golden caster sugar. So do not worry.
Ingredients for Milk custard filling:
2 cups full cream milk
⅙ cup agave nectar/ ¼ cup sugar
1 large egg
1 tbsp unsalted butter
20g spelt flour/ plain flour
½ tsp vanilla extract
- Bring the milk and butter to boil.
- Once the mixture comes to a rolling boil remove from heat and bit-by-bit add the corn flour and flour first and then the other ingredients, whisking continuously to any avoid lumps.
- Return to heat and stir slowly but continuously until the mixture is thick and creamy.
- I left my pastry shells in the tin (just make sure the sides are loose to pop them out easily). Spoon the custard mixture into the pastry shells and dust them lightly with ground cinnamon and chill until set (it does not take long at all to set, but I have waited at least 30 minutes).
- Serve and enjoy!