Looking for a different kind of dessert? Melktart is a traditional South African tart with a soft buttery crust and creamy custard filling. This classic South African dessert is served at both the most formal parties and the most humble teas.
You can “cheat” and use a pre-made pie crust. If you plan to do this, then skip to step 6.If you are making your own crust, proceed as follows. Blend the confection sugar, butter, egg yolks, and vanilla in a blender or food processor. Gradually add flour and salt. Add 2-3 Tablespoons cold water, and blend until well mixed.
Take the pie crust dough and roll it into a ball. Press it down into a pancake shape, and allow to chill in the refrigerator for 30 minutes.
Place your pie crust between two sheets of wax paper. Using a rolling pin, roll out the dough, and place in a standard cake pan. Place this back in the refrigerator for at least 15 minutes.
Preheat the oven to 190 degrees C. Once chilled, you can bake the pie crust for 15 minutes.
Meanwhile, in a medium saucepan, add heavy cream, butter, cinnamon stick, and the vanilla pod. Over low heat, bring slowly to a boil while stirring. Immediately remove from heat, and set aside for at least 10 minutes. This gives the vanilla a chance to properly flavor the mixture.
Separate the eggs into yolks and whites. Set the whites aside.Mix together the egg yolks, sugar, flour and cornflour. Using a strainer (to remove vanilla pod and cinnamon stick), pour the heavy cream mixture into this dry mixture. Add vanilla extract.
Whisk or beat the remaining egg whites until they form stiff peaks. Fold these egg whites into your custard mixture.
Pour the filling into your pie crust. Sprinkle lightly with the cinnamon and brown sugar.
Bake for 25 minutes, or until Melktert is set.
Serve chilled or at room temperature. Serves 8.