Good ol’ melktert; the Afrikaans name for ‘milk tart’; the classic, South African dessert consisting of a sweet pastry crust, filled with a mild, creamy custard of milk, flour, sugar and eggs, baked in a round pie tin and dusted with cinnamon after baking.
Milk tart is omnipresent in South Africa; it appears at every church bazaar, bake sale, home industry, supermarket, or bakery, and has surely featured on every South African food blogger’s blog. And let’s not forget that time when Jamie Oliver made SA’s milk tart famous on Instagram,
History
Melktert stems from the Dutch settlers in the Cape in the 1600s. The origin of Mattentaart is credited to a recipe listed inThomas van der Noot’s book, “Een notabel boexcken van co*keryen” (A Notable Book of Cookery) and it’s possible that melktert developed from the same recipe.
A few standard considerations that have stood the test of time:
The crust
Traditionally, the crust consisted of short-crust pastry. These days, many use ready-made puff pastry dough instead. Ancestors would turn in their graves hearing that crustless milktart has become a thing. Certain recipes require the custard to be baked in the crust, and others call for the custard to be prepared in advance, and then placed in the crust and chilled before serving.
The custard filling
The large proportion of milk in the filling is evidence that melktert was introduced to us by the Dutch dairy farmers who settled the Cape of Good Hope in the middle of the century. The custard filling is made from milk, sugar and eggs, thickened with flour or cornflour. Cinnamon could be used to infuse the milk with flavour during preparation. Some recipes call for whole eggs, others require the eggs to be separated. The filling can vary in consistency from firm to wobbly.
The topping
Cinnamon, introduced to us byJavanese slaves, is often sprinkled over the surface. It is served sliced, chilled or room temperature.
How has melktert been part of your heritage?
Top 5 milk tart recipes here.
Something a little different with your cuppa tea? Try milk tart pancakes, milk tart Swiss roll, or milk tart macarons.
FAQs
Melktert stems from the Dutch settlers in the Cape in the 1600s. The origin of Mattentaart is credited to a recipe listed in Thomas van der Noot's book, “Een notabel boexcken van co*keryen” (A Notable Book of Cookery) and it's possible that melktert developed from the same recipe.
What is the history of the milk tart? ›
History of the milk tart
It originated in the Dutch Cape Colony in the 1700s, amongst the Afrikaner population. It is believed to have developed from the Dutch 'Mattentaart', which was a cheesecake-like dessert. The Afrikaans name for this pudding is 'melktert', which translates directly to its English name, milk tart.
What is the meaning of milktart? ›
Melktert (/ˈmɛlktɛrt/, Afrikaans for milk tart) is a South African dessert originally created by the Dutch settlers in the "Cape" (South Africa) consisting of a sweet pastry crust containing a custard filling made from milk, flour, sugar and eggs.
How long does milk tart last in the fridge? ›
*Feel free to double the FILLING & form thinner/higher pastry edges if you'd like to make a deeper/fuller tart. The tart will keep in the fridge for 3 days but only place it in the fridge once it has fully cooled otherwise it'll crack.
What is the milk tart mystery? ›
In THE MILK TART MURDERS Tannie Maria, Ladismith's famous crime fighter and agony aunt, once again finds herself in the middle of a murder investigation… but that is not all that troubles her. Newly estranged from her policeman boyfriend, Tannie Maria must wrestle with the complex feelings she has for him and for food…
What is the history of tarts? ›
Tarts have a long history, and their origins can be traced back to ancient Rome. The word “tart” is thought to derive from the Old French word tarte, which itself is derived from the Latin word torta, meaning “twisted bread”. Tarts were initially made with a variety of fillings, including meats, fish, and vegetables.
Why does my milk tart crack? ›
Allow the milk tart to cool at room temperature. If you put it in the fridge straight away, you will probably end up with a huge crack down the centre as a result of cooling too quickly. Be sure to use the best quality ingredients.
Can I use tennis biscuits instead of graham crackers? ›
*The closest equivalent to Graham crackers in South Africa is a digestive biscuit. Tennis biscuits come in a close second. As a result, I made the base with half of each, but you could easily use 200g of either of them.
How long can tarts sit out? ›
A fruit tart can sit out at room temperature for a few hours before needing to be refrigerated. It's best to cover your tart with a cloche or keep in a sealed container.
What is the alcohol content of melktert liqueur? ›
Wine and Liquor
| Wine and Liquor | |
|---|
| Alcohol Volume Percentage | 15.5% |
We like sipping a finger of this liqueur as is before bedtime. An adult version of a warm glass of milk, you might say! Mixed into co*cktails. The sweet flavors of this liqueur go very well with bourbon and rum.
What is shooter co*cktails? ›
A shooter, or shot, is a small serving of spirits or a mixed drink (usually about one US fluid ounce or 30 millilitres), typically consumed quickly, often in a single gulp. It is common to serve a shooter as a side to a larger drink.
Where did the insult tart come from? ›
In the 19th century, tart was British slang for "pretty woman." Some believe it is a shortening of "sweetheart." But by the end of that century, tart described a prostitute, something many language scholars trace back to the tart that you get at the bakery.
What is the history of the Neenish tart? ›
The tart was originally created in Australia and is mainly found there, alongside New Zealand and the Falkland Islands. The origin of the name "neenish" is unknown. A column in the Sydney Morning Herald attributed the name to a woman named Ruby Neenish, but this was later revealed to be a prank.
What is the history of Chinese custard tart? ›
The British introduced the custard tart to the southern Chinese city of Guangzhou in the 1920s, and over time the Cantonese adapted the tarts to suit their own tastes.
Where did the gypsy tart come from? ›
It originates from the county of Kent. The tart is extremely sweet and is, for many people, associated with school dinners. Although most commonly made with evaporated milk, condensed milk may be used in its place. This makes for a firmer and even sweeter tart, with a darker colour.
