Crustless Milktart
- Danè Swart
- Aug 4
- 2 min read
Milktart is a traditional South-African dessert known for its silky-smooth custard filling and crumbly crust.
The milktart traditionally came from the 1600'sm when dutch settlers found their way to South-Africa. This dessert is a very close relative of the Dutch "melktaart."
In South-Africa the recipe has been adapted and influenced by several different cultures like the Khoisan and British.
My favourite variation of this delectable dessert is definitely this crustless version.
Ingredients:
1 Litre full cream milk + 1 extra cup
125 Gram soft butter
1 Stick of cinnamon
100 Gram cornflour (Maizena)
25 Gram custard powder
125 Millilitre all-purpose flour
5 Mililitre salt
350 Mililitre sugar
6 Large eggs, separated (Whites beaten stiff, Yolks mixed together with a fork)
10 Mililitre Vanilla Essence (or 5 Mililitre Caramel Essence)
Sugar & Cinnamon mixed together to sprinkle on top
Method:
Pre-heat oven to 180 degrees Celcius and spray a springformpan with non-stick spray.
Place 1 Litre of milk, butter and cinnamonstick in a pot and heat up until it almost reaches boiling point. (Remove from heat just before it starts boiling)
Sift together flour, maizena, sugar and salt.
Add the cup of milk and yolks to flour mixture and stir until you get a lump-free liquid.
Add the flour and milk mixture to the warm milk mixture, stirring until well incorporated.
Place the pot back onto low heat and stir until a thick custard forms.
Remove pot from heat and remove cinnamon stick.
Fold stiff beaten egg whites into custard mixture.
Transfer to pan.
Wrap bakingpaper around springform pan to create height. The milktart is going to rise really high while baking, but will flatten once taken out of oven.
Bake for 45 minutes or until goldenbrown. Milktart will still look wobbly when done, but will settle once cooled down.
Sprinkle with cinnamon-sugar while still hot and let cool down to room temperature before removing from the pan.
Enjoy with a nice cup of coffee!
Comments