South African Melktert (Milk Tart)

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South African Melktert is a real, traditional South African dish, known as Milk Tart. A thin pastry shell filled with a smooth, delicately spiced milk custard, dusted with cinnamon, a beloved South African teatime classic.\n\nMelktert has Cape Dutch origins, historically brought by early settlers and refined over generations into one of South Africa's most cherished traditional desserts, especially popular at church gatherings and celebrations.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in South African home cooking, not a generic stand-in for a search term.

재료

서브 8

• 200 g만능 밀가루(지각에 대한)
• 100 g버터(cold, cubed, for crust)
• 2 tbsp설탕(지각에 대한)
• 1달걀 노른자(지각에 대한)
• 2 tbsp찬물(지각에 대한)
• 1 L전유
• 100 g설탕(채우기 위해)
• 50 g옥수수 전분
• 2계란
• 1 tsp바닐라 추출물
• 1 tbsp버터(채우기 위해)
• 1 tsp계피 가루(to finish)

조리법

1. 1

   빵 껍질을 만드십시오

   Combine flour, cold butter and sugar, working the butter in until coarse crumbs form. Add egg yolk and water, mixing until a dough forms. Chill for 30 minutes.

2. 2

   Blind bake

   Press the chilled dough into a tart pan, prick the base, and bake at 180°C (350°F) for 15 minutes until pale golden.

3. 3

   충전물을 만드세요

   Warm the milk in a saucepan. Whisk sugar, cornstarch and eggs together, then gradually whisk in the warm milk.

4. 4

   커스터드를 요리하세요

   Return the mixture to low heat and cook, stirring constantly, until thickened into a smooth custard, about 8 minutes.

5. 5

   Finish and pour

   Stir in vanilla and butter, then pour the warm custard into the baked crust.

6. 6

   식혀서 서빙하세요

   Dust generously with cinnamon and refrigerate for at least 2 hours until set before slicing.

변형

• •

  必要情报をすべて确认してください。

• •

  あなたのことを忘れないでください。

• •

  정말 대단합니다.

저장

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