Melktert

Looking for a simple, quick cake made with uncomplicated ingredients, I came across Anooshki's blog and her recipe for Melktert. It's an incredibly simple milk tart that I really liked, and my kids especially did. They were delighted by the aroma of cinnamon and milk and the delicate texture. I'll admit that this cake has a distinctive taste, and if you don't like the taste of thickened milk, you won't be raving about this dessert.

Melktert

While looking for information about melktert, I learned that it comes from South Africa, where it is a traditional dessert. Its distant roots, however, are in the Netherlands.

Instructions – Melktert:

Prepare the crust: cream the butter with the sugar until pale and fluffy. Mix the flour with the salt and baking powder, add it to the butter and mix. Then add the water and knead until the dough is elastic, wrap it in plastic wrap and chill in the refrigerator for at least an hour.

Filling:
Bring the milk to a boil in a water bath (double boiler), adding the cinnamon stick. Gradually add the flour mixed with the sugar, stir well and cook for 15 minutes, stirring. At the end, remove from the heat, add the butter, stir, and set aside to cool. When the mixture is cold, add the eggs one at a time, beating the mixture constantly.

Preheat the oven to 200°C (390°F). Grease a 22 cm tart pan (mine is 24 cm, which is why my tart is shallower) and dust it with flour. Line it with the dough and prick it with a fork. Pour in the filling and bake the tart for about 20-30 minutes. Mix the sugar with the cinnamon and sprinkle it over the tart before serving.

Enjoy!