Melktert(or Milk Tart) is a Afrikaner dessert consisting of a sweet pastry crust containing a custard filling made from milk, flour, sugar and eggs. The ratio of milk to eggs is higher than in a traditional Portuguese custard tart or Chinese egg tart, resulting in a lighter texture and a stronger milk flavor.
Crust
1 Egg
1/2 cup sugar
2 cups flour
1/2 teaspoon salt
1/4 pound butter
1 teaspoon of baking powder
5 drops of vanilla
Beat egg and sugar until the sugar is not visible.
Sift flour, salt and baking powder in a separate bowl.
Add butter and lastly the vanilla.
Mix everything together
Press it into a tart pan
Bake at 350 degrees for 15 min.
Rest of dough can be frozen for later.
Filling
2 tablespoons butter and 2 cups milk
Boil it with a pinch of salt.
In separate bowl, mix
2 tablespoons Corn Starch
4 tablespoons of sugar
1 beaten egg
Add it to the milk mixture
Cook it (for a little while) until a little stiff and toss in the crust.
Recipe by Danielle, an au pair from South Africa