South- African Melktert

May 16, 2023May 16, 20230 15
South-African Melktert that will melt your heart with its creamy sweetness
in Dessert

Prep

20 min

Cook

50 min

Ready In

70 min

Level

Easy

Rating

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Ingredients

3 tablespoons butter , melted
1 cup white sugar
3 egg yolks
1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
4 cups milk
3 egg whites
1 tablespoon cinnamon sugar
1 pie shell

Nutrision Information

Servings Per Recipe
10-12
Calories
380
Sugar
35g
Fat
16g
South African Melktert is a traditional tart in South Africa. It is a creamy smooth custard-like dessert with a crispy crust, usually flavored with cinnamon and nutmeg. It is a family favorite and can be served at any occasion. Making this dessert is not complicated; you only need a few ingredients which are readily available in your kitchen. You can add a handful of fresh berries or a dollop of whipped cream to decorate the tart before serving.

Instructions

1.Preheat oven to 350°F.
2.In a large bowl, stir together melted butter, sugar, and egg yolks until smooth.
3.Sift in flour, baking powder, and salt, and mix well.
4.Slowly pour in milk while whisking continuously.
5.Beat egg whites until stiff peaks form and fold into mixture.
6.Pour the mixture into the pie shell and sprinkle cinnamon sugar on top.
7.Bake in the preheated oven for 45-50 minutes until golden brown and set. Let it cool and refrigerate for an hour before serving.

PROS

This dessert is silky-smooth, creamy and sweet with a touch of cinnamon.

It is easy to make and can be enjoyed both warm or chilled.
Can be served as a breakfast or dessert.

It serves a large group of people.

CONS

This dessert contains high amounts of sugar and fat which means you should consume it in moderation.

HEALTH & BENEFITS

South African Melktert is a good source of calcium, protein, and is low carb. Nutmeg used in the recipe has been linked to improving digestion and reducing pain and inflammation in the body, while cinnamon can help stabilize blood sugar levels.

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