South Africa · Africa
Milk Tart (Melktert)
Cornstarch turns hot milk into the cloud-soft set custard of South African melktert.
South African melktertmilk tart custard
The Chemistry in This Bake
Cooking a milk-and-cornstarch mixture until it thickens into a set custard filling.
Learn the full technique →Ingredients
- Sweet pastry shell
- Whole milk
- Eggs
- Sugar
- Cornstarch
- Butter
- Ground cinnamon
- Vanilla extract
Method
Blind-bake the pastry shell until pale golden.
Heat most of the milk with sugar and vanilla.
Whisk remaining milk with cornstarch and egg yolks.
Temper the egg mixture into the hot milk and cook, stirring, until it thickens into a set custard.
Pour into the shell and dot with butter.
Chill until fully set and dust with cinnamon before serving.