How to Prepare Award-winning South African Milk Tart / Melktert

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, south african milk tart / melktert. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

South African Milk Tart / Melktert is one of the most popular of current trending meals in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. South African Milk Tart / Melktert is something that I have loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook south african milk tart / melktert using 13 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make South African Milk Tart / Melktert:

1. Take 200 g butter
2. Get 200 g sugar
3. Prepare 200 g muesli
4. Prepare 500 g plain flour
5. Take Custard
6. Take 1.5 l whole milk
7. Prepare 45 g cornflour
8. Make ready 45 g plain flour
9. Get 3 eggs
10. Take 1 vanilla pod
11. Prepare 100 g sugar
12. Get 1 Tbs butter
13. Get 1 vanilla pod

Instructions to make South African Milk Tart / Melktert:

1. Preheat oven to 180’C
2. Make biscuit base. Cream the sugar and butter. Add muesli and mix. Then using a fork stir the flour into the mixture. Once it is mixed through press down into cake tin or pie dish. Bake for 30 minutes.
3. Make the custard. Heat the milk, butter and vanilla seeds. Careful not to burn. Reduce heat and keep stirring. Mix the flour, cornflour, sugar then add touch of milk until mixed through and runny. Add the eggs and whisk until all lumps are gone. When the milk has warmed up but not boiling add egg and flour mixture in and keep stirring. Reduce heat and keep stirring for 2 minutes.
4. Take pastry base out of the oven and pour thickened custard into base. Reduce oven to 160’C and bake tart until top of custard is slightly golden. Take out of the oven and let cool. Once cooled enough leave in the fridge for two hours. Then sprinkle cinnamon sugar over custard. The tart is best served cold.

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