Melktert Resep Food
SOUTH AFRICAN MELKTERT (MILK TART)
My 'ouma' South African grandmother's legendary milk tart. It is lip-smacking. The recipe is a real winner. It is a traditional South African tart that is very easy to prepare.
Provided by TWAKMUIS
Categories World Cuisine Recipes African
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Coat a 9 inch deep dish pie plate with vegetable oil cooking spray.
- In a large bowl, mix together the butter and sugar until smooth. Add the egg yolks and beat until light and fluffy. Sift in the cake flour, baking powder and salt, and stir until well blended. Mix in the vanilla and milk. In a separate bowl, whip the egg whites to stiff peaks using an electric mixer. Fold into the batter. Pour into the prepared pie plate, and sprinkle cinnamon sugar over the top.
- Bake for 25 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C). Continue to bake for 25 to 30 minutes, or until the center is set when you gently jiggle the pie. Serve hot or cold.
Nutrition Facts : Calories 294.3 calories, Carbohydrate 46.8 g, Cholesterol 98 mg, Fat 8.5 g, Fiber 0.3 g, Protein 7.9 g, SaturatedFat 4.9 g, Sodium 238.5 mg, Sugar 30.9 g
MELKTERT (MILK TART)
Melktert is Afrikaans for milk tart, and is a dessert which has a sweet pastry crust and a creamy custard filling made from eggs, flour, milk and sugar.
Provided by Mike Benayoun
Categories Dessert
Number Of Ingredients 15
Steps:
- Cream the butter and sugar until smooth. Add the egg.
- Add dry ingredients and mix well to form a smooth dough.
- Press into greased pie plate.
- Bake at 350F/180C for approximately 20 minutes or until golden.
- Boil milk, sugar and butter.
- Beat eggs with dry ingredients.
- Pour hot mixture over cold and mix well. Add vanilla essence.
- Allow to thicken on the stove.
- Pour filling into pastry-lined pie dish. Allow to cool and then sprinkle with cinnamon.
SOUTH AFRICAN MELKTERT (MILKTART)
This is a wonderfully thick and flavourful milk custard set in a crust. A traditional tart which is loved by young and old alike. Children especially love the filling as a dessert.
Provided by Bokenpop aka Mad
Categories Dessert
Time 15m
Yield 2 pies
Number Of Ingredients 10
Steps:
- Heat 3 cups of milk to boiling point.
- Mix remaining milk, flour, sugar, extracts, salt and egg yolks together and add to hot milk.
- Cook until very thick and remove from stove.
- Whisk egg whites to stiff peak stage and add to milk mixture after it has been off the stove for 5 minutes.
- Stir in margarine and pour mixture into ready-made pie shells.
- Sprinkle with cinnamon.
- Refrigerate to cool and set.
Nutrition Facts : Calories 2424.4, Fat 94.9, SaturatedFat 28.4, Cholesterol 495.4, Sodium 1904.8, Carbohydrate 349.9, Fiber 6.3, Sugar 193.2, Protein 46.8
TRADITIONAL MELKTERT
This is the real old fashioned traditional South African Melktert, quite delicious, and rightly one of our favourite treats. There are many of these recipes on the web, adjusted in various ways, and with many ingredients added which were not available when this recipe was first created. These can make the finished tart something quite different from the original. There are also many recipes available that do not contain cinnamon, which may be a personal preference, but is definitely NOT traditional! It is very important to keep the pastry short, and to pre-bake it, so that the creamy filling does not make it soggy. I use honey in my filling, because it is more nutritious than sugar, and healthier, (and I think the settlers may well have used it, not sugar) but if you hate honey, you could substitute 80 - 100g sugar, to taste.
Provided by ZAR-INA
Categories Dessert
Time 45m
Yield 1 tart, 8 serving(s)
Number Of Ingredients 12
Steps:
- METHOD.
- First bake the pastry base, and allow it to cool. If the base is filled before it is cool, it will go soggy.
- PASTRY BASE.
- Mix the butter and sugar vigorously until it is light in colour. It does not have to be smooth, the grainy texture of the sugar helps the crust to be more like biscuit than cake.
- Add the egg and beat well.
- Add the flour and beat until well blended and smooth.
- Press into a spring-form cake tin or loose-bottom tin, making sure that the pastry comes at least 4cms (1 1/2 inches) up the side of the tin.
- Bake at 180degC for 25mins. Remove from oven and allow to cool.
- FILLING.
- Put the milk, cinnamon stick, vanilla pod and butter into a saucepan and scald. (bring almost to the boil before removing from the heat.) Turn off the heat and allow the saucepan to remain on the hot stove plate for the cinnamon and vanilla flavours to steep.
- Meanwhile, put the honey (or sugar) and eggs into a bowl and whisk vigorously, adding small amounts of the flours until you have a smooth and well-blended consistency.
- Strain the hot milk, and pour onto the sugar and egg mixture while beating until all the ingredients are well blended.
- Return to the saucepan, and simmer over a low heat, stirring constantly with a wooden spoon or wire whisk until the mixture is thick and creamy, taking care that it does not stick to the bottom of the saucepan.
- Pour the mixture into the prepared and cooled pastry case, (which should still be in the tin), sprinkle lightly with ground cinnamon, and refrigerate until cold and set.
Nutrition Facts : Calories 357.6, Fat 16.6, SaturatedFat 9.6, Cholesterol 118.7, Sodium 146.9, Carbohydrate 45.8, Fiber 0.5, Sugar 23.7, Protein 7.1
MELKTERT
Provided by Lannice Snyman
Categories Milk/Cream Egg Dessert Bake Vanilla Fall Cinnamon Phyllo/Puff Pastry Dough Simmer Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- CRUST
- Set the oven at 200°C (400°F). Lightly grease a 24-cm (10-inch) shallow enamel plate or quiche tin. Roll out the pastry and line the baking plate or tin. Press in a piece of oiled foil and bake for 10 minutes. Remove foil and bake the crust for about 5 minutes more until crisp and golden. Allow to cool.
- FILLING
- Measure three-quarters of the milk into a saucepan, add the cinnamon and heat to just below boiling point. Set aside to infuse for about 15 minutes.
- Mix together the remaining milk, egg yolks, flour, cornflour (cornstarch), castor sugar (superfine or regular sugar) and baking powder. Strain the cinnamon-flavoured milk, pour into a clean saucepan and cook, stirring, until the custard thickens. Remove from the heat, and whisk in the butter and vanilla essence. Cool to room temperature. Reduce oven temperature to 180°C (350°F).
- Whisk the egg white stiffly and fold into the custard. Pour into the pastry shell and bake for 10 minutes. Reduce oven temperature to 160°C (325°F) and bake for about 30 minutes more, until the filling is set. Slide the hot tart onto a plate, sprinkle with ground cinnamon and serve warm.
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