Melktert
Melktert is a classic South African dessert that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.
Carefully prepared featuring Flour for the base, Butter, Eggs, Milk, Cornflour, Flour for the filling, Cinnamon stick, Ground cinnamon and Vanilla, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. The cooking process allows natural aromas to develop, ensuring each portion is both hearty and flavorful.
Serve hot alongside fresh bread, steamed grains, or a crisp seasonal salad for a well-rounded dining experience.
If you enjoy authentic South African cooking, be sure to also explore our recipe for Bobotie.
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Ingredients
- Flour for the base250 g
- Butter125 g
- Sugar200 g
- Eggs3 pieces
- Milk1 l
- Cornflour40 g
- Flour for the filling40 g
- Cinnamon stick1 piece
- Ground cinnamon2 tsp
- Vanilla1 tsp
- Salt1 pinch
Step-by-Step Instructions
7 stepsInteractive Cook Mode: Click any step or circle to check it off as you cook.
Rub the flour with the cold butter, a spoon of sugar and an egg into a dough and chill it half an hour.
Line a tin with the pastry and blind-bake it at 180 °C for fifteen minutes, to a pale gold.
Heat the milk with the cinnamon stick until hot and leave it to infuse ten minutes.
Whisk the remaining eggs with the sugar, flour, cornflour, vanilla and salt until smooth.
Pour in the hot milk in a thin stream, whisking constantly, and return it to the heat.
Cook over medium heat for eight minutes, until the filling thickens to the body of double cream.
Pour the filling into the base, chill it three hours and dust it with ground cinnamon before serving.
👨🍳 Chef's Culinary Notes
Cultural Heritage
Melktert carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.
Dietary Substitutions
If using instant dry yeast instead of active dry yeast, you can mix it directly into the dry ingredients without proofing first, reducing wait time by 15 minutes.
Chef Technique Tips
Always ensure liquids used to activate the yeast are comfortably lukewarm (around 38°C–42°C / 100°F–108°F); liquid that is too hot will kill the yeast, while cold liquid delays proofing. Keep the dough in a warm, draft-free spot to rise.
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