Melktert
Melktert[edit | edit source]
Melktert, also known as Milk Tart, is a traditional South African dessert. It is a sweet pastry crust containing a creamy filling made from milk, flour, sugar and eggs. The dish is of Dutch origin and has been part of South African cuisine for centuries.
History[edit | edit source]
The history of Melktert dates back to the 17th century when the Dutch settlers arrived in South Africa. The recipe was likely adapted from a similar Dutch dessert, using ingredients that were readily available in the new colony. Over time, the dessert has become a staple in South African households and is often served at social gatherings and celebrations.
Ingredients[edit | edit source]
The main ingredients in Melktert are milk, sugar, eggs, and flour. Some variations of the recipe may also include butter, vanilla extract, and a pinch of salt. The crust is typically made from flour, butter, and sugar, although some recipes may use puff pastry or even a biscuit base.
Preparation[edit | edit source]
The preparation of Melktert involves several steps. First, the crust is prepared by combining the flour, butter, and sugar, and then pressing the mixture into a pie dish. The filling is made by heating the milk and sugar in a saucepan, then slowly adding the flour and eggs. The mixture is stirred continuously until it thickens, then poured into the crust and baked until set.
Serving[edit | edit source]
Melktert is typically served chilled and dusted with cinnamon. It can be enjoyed as a dessert or a tea time treat. In South Africa, it is often served on special occasions such as Easter and Christmas, but can also be found in many bakeries and supermarkets year-round.
Variations[edit | edit source]
There are many variations of Melktert. Some recipes use a biscuit base instead of a traditional pastry crust, while others add different flavors to the filling, such as almond or chocolate. There are also vegan and gluten-free versions of Melktert available.
See Also[edit | edit source]
References[edit | edit source]
- The Great South African Cookbook, by Toby Murphy
- Traditional South African Cooking, by Pat Barton
External Links[edit | edit source]
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