Sunday, May 15, 2011


Well, it was almost a complete disaster. I told N I would try and make some Melktert. She showed me a South African Magazine a few weeks ago called "Avocado" and it had a recipe for the milk tart in it. I said I would try it out and let her taste it. Haha.. She's South African so, I think I've just ruined the traditional treat. -__- It's not my fault. The measurements for the ingredients were a bit odd. They used volume instead of weight..

I had the late shift at work so I decided to make it Friday morning. The mini tarts turned out... horrendous, but the baseless tart was actually quite good! It tastes.. quite okay. I don't know what the real deal tastes like (I've never had South African food before..) but it tastes milkier than an egg tart. Haha. Duh.

Makes 24 small tarts and a large baseless tart

16 layers of filo pastry
melted butter
1 litre milk
ground cinnamon
100ml sugar
100ml cake flour
pinch of salt
4 egg yolks, lightly beaten
4 egg whites, beaten to still peaks

Layer 4 layers of filo pastry brushed with melted butter.
Cut in 6 squares and arrange into muffin pan.
Repeat this with remaining filo pastry.

Heat milk with cinnamon.

Mix sugar, flour and a pinch of salt in a heatproof bowl.
Slowly add in hot milk and mix.
Allow to cool.

Preheat oven to 180C.

Mix in egg yolks. Fold in egg whites.
Pour into pastry cases.

Bake for 10mins at 180C. Then another 10mins at 160C.

Where I went wrong was that I didn't fold the egg whites enough. So most of the egg whites appeared in the little tarts, thus explaining their lumpy appearance. BLAH. :(

1 comment:

  1. I much prefer egg tart to melktert. Maybe cos egg tart is usually eaten warmish and melktert is cold.