Why You’ll Love This Recipe

This Melktert with a twist is a perfect blend of comfort and citrusy freshness. The buttery crust is delicate and perfectly golden, while the creamy filling provides a velvety smooth texture. The added twist of orange or lemon zest brings a bright, zesty note that makes this dessert stand out from the traditional version. It’s easy to make and a great way to impress guests or enjoy a special treat with family. Plus, the dessert can be made ahead of time, making it an excellent choice for gatherings.

Ingredients

For the Crust:

1 cup flour
1/2 cup butter, softened
1/4 cup sugar
1 egg

For the Filling:

2 cups milk
1/2 cup sugar
1/4 cup cornstarch
2 eggs
1 tsp vanilla extract

For the Twist:

Zest of 1 orange or lemon (your choice)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Crust:

Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the flour, butter, sugar, and egg. Mix until it forms a dough.
Roll the dough out on a lightly floured surface and press it into the base of a tart pan (about 9 inches in diameter). Make sure the dough covers the bottom and sides evenly.
Use a fork to prick the base of the crust a few times to prevent bubbling while baking.
Bake in the preheated oven for about 10-12 minutes, or until the crust is lightly golden. Remove from the oven and let it cool while you prepare the filling.

Make the Filling:

In a saucepan, combine the milk, sugar, and cornstarch. Whisk until the cornstarch is fully dissolved.
Heat the mixture over medium heat, stirring constantly, until it starts to thicken (about 5-7 minutes).
In a separate bowl, whisk the eggs and vanilla extract together. Once the milk mixture has thickened, slowly add a spoonful of the hot milk mixture to the egg mixture, whisking constantly to temper the eggs.
Gradually pour the egg mixture back into the saucepan, continuing to stir. Cook for another 2-3 minutes, until the mixture becomes smooth and thick.
Remove from the heat and stir in the citrus zest (orange or lemon) for an extra flavor twist. Let the filling cool slightly.

Assemble the Melktert:

Pour the cooled filling into the pre-baked crust, smoothing it out with a spatula.
Allow the tart to cool to room temperature, then place it in the refrigerator for at least 3 hours, or until the filling is fully set.

Serve:

Once the tart is set, slice it into wedges and serve chilled.
Optional: Garnish with a light dusting of cinnamon or additional citrus zest for a decorative touch.

Servings and Timing

Servings: 8-10 servings
Prep Time: 20 minutes
Cook Time: 15-20 minutes
Chill Time: 3 hours (or longer for best results)

Variations

Fruit Variations: Try adding a small amount of fruit puree (such as berry or mango) to the filling for a unique flavor twist.
Spices: Experiment with other spices like nutmeg or cardamom to give the filling an aromatic touch.
Gluten-Free: Substitute the regular flour with a gluten-free flour blend to make this dessert gluten-free.

Storage/Reheating

Storage: Store any leftover Melktert in an airtight container in the refrigerator. It will keep for up to 3 days.
Reheating: This dessert is best served chilled and doesn’t require reheating. If you prefer a warm tart, you can gently heat individual slices in the microwave for 10-15 seconds.

FAQs

1. Can I use a store-bought crust for this recipe?

Yes, you can use a pre-made tart or pie crust if you prefer to save time.

2. What is the best way to ensure my filling thickens properly?

Make sure to stir constantly while cooking the milk mixture to prevent lumps. Also, temper the eggs by slowly adding a bit of the hot milk mixture before incorporating it into the saucepan.

3. Can I use a different citrus for the twist?

Yes, feel free to use lime zest or grapefruit zest for a unique flavor combination.

4. How do I know when the tart filling is fully set?

Once the filling has cooled completely and is firm to the touch, it’s set and ready to serve.

5. Can I make this recipe ahead of time?

Yes, Melktert is perfect for making in advance. Just allow it to chill in the refrigerator for at least 3 hours before serving.

6. Is there an alternative to cornstarch?

You can substitute cornstarch with arrowroot powder or potato starch for a similar thickening effect.

7. How do I prevent the crust from becoming soggy?

Be sure to bake the crust until golden and crisp before adding the filling. This will help prevent it from becoming soggy.

8. Can I use coconut milk instead of regular milk?

Yes, coconut milk can be used for a dairy-free version, though it will impart a slight coconut flavor.

9. How should I garnish the Melktert?

You can garnish with a sprinkle of cinnamon, additional citrus zest, or even whipped cream for an extra touch of indulgence.

10. Can I freeze this dessert?

Yes, you can freeze the tart for up to 1 month. Thaw in the refrigerator before serving.

Conclusion

This Melktert with a twist is a delightful update to the traditional South African dessert. The creamy, smooth filling combined with the buttery crust and zesty citrus flavor makes it a treat you’ll want to make again and again. Perfect for any occasion, it’s an easy-to-make yet impressive dessert that everyone will love

Melktert (Milk Tart) with a Twist

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Experience the perfect blend of creamy, citrusy, and buttery flavors with this Melktert (Milk Tart) with a Twist. A classic South African dessert, now with a refreshing twist of orange or lemon zest. This delightful dessert features a velvety smooth custard filling in a flaky, golden crust. A perfect treat for any occasion, whether you’re new to Melktert or a fan of the original recipe!

Author: Laura
Prep Time: 20min
Cook Time: 15-20 minutes
Total Time: 3 hours
Yield: 8-10 servings
Category: Dessert
Method: Baking
Cuisine: American

Instructions

Prepare the Crust:
Preheat your oven to 350°F (175°C). In a mixing bowl, combine the flour, butter, sugar, and egg. Mix until it forms a dough. Roll the dough out on a lightly floured surface and press it into the base of a 9-inch tart pan. Prick the base of the crust with a fork to prevent bubbling. Bake for 10-12 minutes until lightly golden, then cool.
Make the Filling:
In a saucepan, combine the milk, sugar, and cornstarch. Whisk until smooth. Heat over medium heat, stirring constantly, until the mixture thickens (5-7 minutes). In a separate bowl, whisk eggs and vanilla extract. Gradually add a spoonful of the hot milk mixture to the eggs to temper them. Then, pour the egg mixture back into the saucepan and cook for another 2-3 minutes. Remove from heat and stir in the citrus zest.
Assemble the Melktert:
Pour the cooled filling into the pre-baked crust. Smooth it out with a spatula. Allow the tart to cool to room temperature, then refrigerate for at least 3 hours or until the filling is fully set.
Serve:
Once the tart is set, slice into wedges and serve chilled. Optional: Garnish with cinnamon or additional citrus zest.