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South African Melktert: A Taste of Home

The scent of cinnamon always takes me back to my grandmother’s kitchen in Johannesburg. It wasn’t just any cinnamon; it was the fragrant dusting atop her legendary Melktert, or Milk Tart. I remember standing on a stool, mesmerized as she carefully poured the creamy filling into the perfectly baked crust, the warmth from the oven creating a cozy haven. Each bite was a little piece of South Africa, a comforting hug of flavor and tradition. This recipe captures that very essence.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 8 minutes (microwave) + Baking time for crust
Total Time: 30 minutes + Baking time for crust
Servings: 24
Yield: 3 pies
Dietary Type: Varies depending on pie crust (can be vegetarian)

Ingredients

For the Filling:
- 300 ml sweetened condensed milk (Eagle Brand Condensed Milk)
- 1800 ml milk (6 tins, use tin to measure)
- 4 large eggs, separated
- 2 tablespoons margarine
- 1/2 cup cornstarch
- 1/2 cup sugar
- 2 tablespoons custard powder (Birds Custard Powder)
- 2 teaspoons vanilla
- 1 tablespoon cinnamon
For the Crust:
- Use your favorite pie crust recipe or store-bought crusts. Pat in Pan pie crust is recommended.

Equipment Needed

Large microwave-proof casserole dish
Whisk
Microwave oven
Electric mixer or whisk for egg whites
Three pie dishes
Measuring cups and spoons

Instructions

Prepare the Filling Base: In a large, microwave-proof casserole dish, combine the sweetened condensed milk, 1 tin (300 ml) of milk, the egg yolks, cornstarch, and custard powder. Use a whisk to ensure all ingredients are thoroughly combined and smooth.
Add Remaining Milk: Add the rest of the milk (5 tins or 1500 ml) to the mixture and whisk well again to incorporate everything evenly.
Microwave Cooking (First Stage): Cook the mixture in the microwave on high power for 3 minutes. This initial cooking helps to begin thickening the custard.
Stir and Add Flavor: Remove the casserole dish from the microwave and stir the mixture vigorously. Add the margarine and vanilla, and stir until the margarine is melted and fully incorporated.
Microwave Cooking (Second Stage): Cook for another 3 minutes in the microwave. Afterwards, stir the mixture well again.
Microwave Cooking (Final Stages): Continue cooking in two or three-minute intervals, stirring well after each interval, until the mixture has thickened considerably and is smooth. The total microwave cooking time should be around 8 minutes (excluding the first stage) depending on your microwave’s power. It’s crucial to stir frequently to prevent lumps from forming and to ensure even cooking.
Cool Slightly: Allow the custard mixture to cool slightly while you prepare the egg whites. This prevents the egg whites from cooking when folded into the warm filling.
Whip Egg Whites: In a separate bowl, beat the reserved egg whites using an electric mixer (or whisk) until they form stiff peaks. This step is essential for creating a light and airy texture in the finished Melktert.
Fold in Egg Whites: Gently fold the stiffly beaten egg whites into the slightly cooled milk mixture. Be careful not to overmix, as this will deflate the egg whites and result in a denser filling. Fold until just combined.
Prepare Pie Crusts: If you are using homemade crusts, prepare and bake them according to your chosen recipe. A ‘Pat in Pan’ pie crust is recommended, but any standard pie crust will work. Bake and cool the crusts before filling. If you are using store-bought crusts, ensure they are baked according to package directions before filling.
Fill the Crusts: Pour the milk mixture evenly into the three prepared pie crusts.
Sprinkle with Cinnamon: Generously sprinkle the top of each pie with cinnamon. This adds a warm, aromatic flavor and a beautiful visual appeal.
Chill and Serve: Allow the pies to cool completely, then refrigerate for at least 2 hours before serving. This allows the filling to set properly.

Expert Tips & Tricks

Microwave Power Variability: Microwaves vary in power, so keep a close eye on the mixture while cooking. If you notice it bubbling too vigorously, reduce the power level slightly.
Lump Prevention: To avoid lumps, ensure the cornstarch and custard powder are fully dissolved in the milk before cooking. Also, stir the mixture frequently during the microwave cooking process.
Perfect Pie Crust: For a perfectly golden and crisp crust, consider blind baking it before adding the filling. This will prevent a soggy bottom.
Even Cinnamon Distribution: Use a fine-mesh sieve to evenly sprinkle the cinnamon over the top of the pies.
Make Ahead: The filling can be made a day in advance and stored in the refrigerator. Simply re-whisk before folding in the egg whites and pouring into the crusts.
Creamy Texture Secret: Ensure you don’t overcook the custard in the microwave, as this will result in a rubbery texture.

Serving & Storage Suggestions

Melktert is best served chilled. Cut into slices and enjoy as a dessert or a treat with coffee or tea.

To store, cover the pie loosely with plastic wrap or place in an airtight container and refrigerate. It will last for up to 3 days in the refrigerator. Freezing is not recommended as it can alter the texture of the filling.

Nutritional Information

(Note: These values are estimates and may vary based on specific ingredients and portion sizes)

Nutrient	Amount per Serving	% Daily Value
Calories	250 kcal	13%
Total Fat	8g	10%
Saturated Fat	4g	20%
Cholesterol	60mg	20%
Sodium	100mg	4%
Total Carbohydrate	40g	15%
Dietary Fiber	0g	0%
Sugars	25g	–
Protein	5g	10%

Variations & Substitutions

Gluten-Free: Use a gluten-free pie crust recipe or a store-bought gluten-free crust.
Dairy-Free: Substitute the milk with a plant-based milk alternative, such as almond milk or soy milk. Be mindful that this may slightly alter the flavor and texture. Use a dairy-free margarine.
Spice Variations: Experiment with other spices, such as nutmeg or cardamom, in addition to or instead of cinnamon.
Citrus Zest: Add a teaspoon of lemon or orange zest to the filling for a bright, citrusy note.
Coconut Melktert: Replace some of the milk with coconut milk for a tropical twist.
Individual Tarts: Instead of making full-sized pies, use smaller tart shells for individual servings.

FAQs (Frequently Asked Questions)

Q: Can I bake the filling in the oven instead of microwaving it?
A: Yes, you can. Pour the milk mixture into the crust, sprinkle with cinnamon, and bake in a preheated oven at 350°F (175°C) for about 30-40 minutes, or until the filling is set but still slightly wobbly.

Q: How do I know when the filling is cooked enough in the microwave?
A: The filling should be thick enough to coat the back of a spoon and leave a trail when you run your finger through it. It will also continue to set as it cools.

Q: Can I use a different type of milk?
A: Yes, but the texture and flavor might be slightly different. Whole milk will provide the richest flavor and creamiest texture.

Q: Why is it important to fold in the egg whites gently?
A: Folding gently helps to maintain the airiness of the egg whites, resulting in a light and fluffy filling. Overmixing will deflate the egg whites, leading to a denser, less appealing texture.

Q: Can I reduce the amount of sugar in the recipe?
A: While you can reduce the sugar, keep in mind that sweetened condensed milk is a key ingredient that contributes to both sweetness and texture. Reducing the overall sweetness significantly might impact the final result.

Final Thoughts

I hope this Melktert recipe brings as much joy to your kitchen as it does to mine. It’s more than just a dessert; it’s a connection to heritage, a taste of comfort, and a chance to share a piece of South Africa with those you love. Don’t be afraid to experiment with variations and make it your own. I’d love to hear your feedback and see your Melktert creations! Serve it with a Rooibos tea for a truly authentic South African experience.

South African Melktert (Milk Tart) Recipe