Milk Tart or Melktert is an African dessert. In Afrikans, it is called Melktert, but since I am not African, I will just call it by the English name of Milk Tart. As you might guess, milk is the primary ingredient in this yummy pie. 🙂
I had never heard of Milk Tart before going to South Africa in 2012. A friend made one to bring to a planned meeting and dinner at Satara in Kruger National Park. Since then I’ve often thought I should get the recipe and make one myself. A couple of weeks ago, I read in someone’s blog that it was Milktert day at the end of February. That got me thinking more seriously about making one, since my mouth watered at the thought of it.
I didn’t manage to get it made before the end of February, but yesterday afternoon I decided that today was the day. I searched for a recipe and discovered that except for not having quite enough milk, I did have all the other ingredients in the house. So – I picked up some milk and made a Milk Tart! 🙂
If you have read my other posts involving baking or cooking anything, you will know that I rarely follow recipes exactly – just using them as guidelines, while I add and substract or substitute at will. I also seldom actually measure the ingredients.
Anyway – the recipe that I used for my guideline yesterday is found at (about) food.
I did not make the crust – deciding to take the easy way out and purchase a graham wafer crust as I have done before. I’m not sure what vanilla bean paste is so I just used a bit of vanilla extract out of a bottle. The recipe doesn’t say what milk to use and I always have either skim or 1%, but thought it could use a bit more fat for flavour, so I put in about 1/4 cup of cream cheese and only used 3 cups of milk because the pie crust didn’t seem to be large enough to hold 4 cups. I used the rest of ingredients as noted, but without measuring, so they would all be approximate.
Here is my result!
I could have done a better job of applying the cinnamon to even it out and will work on that the next time I make this.
This gets a big thunbs-up. Very easy and very little time involved to make it. Cooling time in the fridge was much longer than preparation time. My first piece was delicious.
On the original blog post that mentioned Melktert Day, someone posted and suggested substituting some of the milk with Aramala. This idea might be something worth trying one time.