Sharing the melktert / milk tart love

by Karisa

I’ve been having major cravings for this amazing korslose melktert (aka crustless milk tart) my mom used to make when I was growing up…  You see I’ve never really liked the crust they use to make regular milk tart, so this version became the perfect option for me.

So then last week I decided to get the recipe from my mom (who lives all the way in PE) to try and make it myself.  Now I’m definitely no baker, and I’m quite useless in the kitchen in general, but my milk tart turned out to be a huge hit.  So I figured if it was that easy for me to impress, I definitely need to share the melktert love.

The recipe arrived as a photo via Whatsapp.  It was typed up obviously way back in the day using an actual typewriter and it was all in Afrikaans.  I’ve therefore needed to do some careful translation to spread the joy of this delicious dessert…

This is what you’ll need:

  • 4 cups of milk (I opted for full cream cause aint nobody got time for fat free when you’re planning to indulge)
  • 1 teaspoon baking powder
  • 2 tablespoons of butter
  • 3 eggs
  • 1 cup of flour
  • 1 cup of sugar
  • 1 teaspoon vanilla essence
  • And some cinnamon for sprinkling

And this is how you go about it:

Separate the eggs and beat the eggs whites until stiff.  Melt the butter and mix with the sugar, the egg yolks, and the vanilla.  Add the baking powder to the flour, then mix with the sugar mixture.  Add the milk and mix with a mixer until you get a nice smooth liquid.  Lastly you fold in the egg whites and then you’re ready to pour your mixture into greased oven dishes.

I just used a little bit of butter to grease the tins, which were those foil tart trays you buy in a pack of 6 at Pick ‘n Pay.  The recipe says you can get two milk tarts from this recipe, but that’s if you use proper round glass tart dishes (like my mom used to).  With these foil tart trays you actually get 3, because they’re a bit smaller & shallower.

Then you pop them in the oven at a temperature of 190 degrees (Celsius) and you bake for 30 – 35 min (or until the tops have gone slightly golden and the tart has set).  With the foil tins I did 35min, but probably could’ve even done 3 – 5min extra for it to set a tiny bit more, but nobody else seemed to think that was needed.  You can judge for yourself.  It of course still sets a bit as the tart cools.

And then voila!  Once cooled, sprinkle with some cinnamon and you’re ready to dig in.  Just be careful though, I think I ate at least one whole tart by myself.  It’s really addictive… Oh and you can of course get creative with your cinnamon sprinkling by cutting out a cool shape with some paper or by using anything else that’ll give your tart some badass edge.

But yeah, it’s easy peasy really.  Hope you guys try it & love it as much as I do.  🙂





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