Mini Milktarts

This is one of South Africa’s best-loved heritage desserts, and for many of us it brings back fond childhood memories of enjoying it at home. Although it is a custard-based tart and similar versions are found in many countries, this one is unmistakably South African. For us, it will always be linked to what our grannies used to make , each family with its own unique crust, but always finished with a generous sprinkling of cinnamon on top.

The crust may be substituted with ready-to-roll puff pastry or crushed biscuits if preferred. Remember to pre-bake the crust before adding the filling, as this prevents the base from becoming soggy. Traditionally, the tart is made in a 20 cm round tin, but for this recipe it has been prepared as mini tarts with a diameter of approximately 7 cm.

Mini Milktarts

Shortcrust Pastry (Patè Sucrèe)

Ingredients

300 g plain cake flour

1¼ tsp salt

200 g cold butter, cubed

100 g caster sugar

1 egg yolk

Method

1. Preheat the oven to 180°C.

2. Place the flour and salt onto a clean work surface and form a mound. Make a well in the centre.

3. Add the cold butter to the well. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.

4. Shape the mixture into a mound again and make a well in the centre.

5. Add the caster sugar and egg yolk. Using your fingertips and the heel of your hand, gently bring the mixture together to form a dough. Do not knead.

6. Shape the dough into a flat disc, wrap in plastic wrap, and refrigerate for about 1 hour.

7. Roll out the chilled dough on a lightly floured surface.

8. Line 12 x 7cm diameter tart tins with the pastry.

9. Blind bake the pastry before adding the filling:

   • Line the pastry with foil or baking paper.

   • Fill with rice or baking beans.

   • Bake for 15–20 minutes, or until firm and lightly golden.

   • Remove the weights and foil, then allow to cool before filling.

Milk Tart (Melktert)

Preparation time: 20 minutes

Baking time: 20 minutes

Serves: 4

Ingredients

500 ml full-cream milk

2 large egg yolks

100 g sugar

26 g cake flour

40 g cornflour

2 g salt

30 g butter

5 ml vanilla essence

Ground cinnamon, for sprinkling

500 g shortcrust pastry

Method

1. Preheat the oven to 180°C.

2. Roll out the shortcrust pastry on a floured surface. Cut a circles large enough to line 7 cm round tart tins, allowing extra for shrinkage. Refrigerate until ready to use.

3. Blind bake the pastry until dry with minimal colour, as it will bake again once filled.

4. Heat the milk in a saucepan over medium heat. Do not allow it to boil.

5. In a bowl, beat the egg yolks and sugar together until pale and creamy.

6. Sift the cake flour, cornflour and salt into the egg mixture and stir until smooth and thick.

7. Gradually add half of the warm milk to the egg mixture in a thin stream, whisking continuously to prevent curdling.

8. Return the mixture to the saucepan with the remaining milk. Cook over medium heat, stirring constantly, until thickened.

9. Bring to a gentle boil and whisk continuously for a few seconds to fully cook the starches.

10. Remove from the heat and beat in the butter and vanilla using an electric mixer until smooth and slightly cooled.

11. Pour the custard into the cooled pastry case and sprinkle generously with cinnamon.

12. Refrigerate for 1–2 hours until fully set before serving.