No Bake Milk Tart (Melktert)
There are two ways to make Melktert; THIS IS NO BAKE MILK TART.
Milk Tart or as the Afrikaans call it Melktert is a creamy milky tart. A little reminiscent of custard pie but more delicate, with a lighter texture and a strong milk presence. Don’t wait for this pie to firm up – it just doesn’t, more of a pudding with a crust.
- Food Processor
- Pie pan with a removable bottom
- ** PASTRY CRUST **
- 1½ cup (188 grams) all-purpose flour
- ⅓ cup (35 grams ) confectioner’s sugar powdered sugar
- ¼ tsp Salt
- 9 tbsp (125 grams) unsalted butter(cold or frozen) , cut into small pieces
- 1 Large egg yolk
- ** MILK FILLING **
- 2¼ cup (496 ml) cups milk
- 2 tbsp (28 grams) butter
- 2 tbsp 2 tablespoons (20 grams) flour
- 3 – 4 tbsp (23- 30 grams) cornstarch
- ½ cup (100 grams) sugar
- 2 Large eggs
- 2 tsp Vanilla extract
- ½ tsp Almond extract (optional)
- ½ tsp Cinnamon
- ½ tsp Nutmeg or replace with cinnamon
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** PASTRY CRUST **
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Butter or spray a 9-inch pie pan with a removable bottom – making sure it is has been adequately sprayed. Set aside
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Place flour, salt and sugar in a food processor and pulse for a couple of times to mix ingredients.Throw in butter and pulse until rough dough forms.Then add egg yolk – pulse until the dough barely comes.
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Remove dough place on a work surface – knead just enough to incorporate all the dough. Working the dough as little as possible.
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Do not overwork the dough; otherwise it’ll be too tough. When it’s ready, the dough will be barely moistened and come together into a ball.
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Lightly press the dough on the prepared pie pan – working from the center up until the bottom and sides are fully covered with pastry – again be very gentle when pressing the dough onto the pie pan.
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Place pie pan in the freezer and freeze for at least 30 minutes or more this helps prevent the dough from rising. If you are in a rush, then blind bake with beans to prevent rising.
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Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven
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Bake crust for about 20 to 25 minutes or until the crust is dry and golden browned. Set aside
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** MILK FILLING **
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Place saucepan over medium heat, add butter, nutmeg and milk -bring to a boil and remove from the heat.
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In another bowl, mix together flour, cornstarch, sugar, vanilla and almond extract – whisk in eggs until smooth. Gently whisk into the saucepan making sure there are no lumps
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Now return the pan back on the stove – keep stirring constantly until in starts to bubble.
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Cook for about 5-6 minutes.
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Remove from heat and pour mixture into the baked pastry shell. Sprinkle with cinnamon. Chill until ready to be served.
- You can make the crust ahead of time, bake and leave out until ready to be use.
- Use store bought pastry pie if you are pressed for time
- To switch up the flavors, I used nutmeg and cinnamon- just love the flavor combination
- A lot of recipes call for throwing in cinnamon stick so it infuses the milk mixture – if you have some handy by all means use it, if not just use cinnamon spice.
