South African Milk Tart

This is a recipe for traditional South African “melktert,” which translated just means milk tart – it is delicious and served at absolutely all social functions and Sunday afternoon teas in South Africa.

*Makes 16 servings (two 9-inch pies)

For the crust:
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
1 pinch salt

For the filling:
4 cups whole milk
1 teaspoon pure vanilla extract
1 tablespoon butter
2 1/2 tablespoons all-purpose flour
2 1/2 tablespoons cornstarch
1/2 cup granulated sugar
2 eggs, beaten
1/2 teaspoon ground cinnamon

For the crust:
1. Preheat oven to 350 degrees F.
2. In a medium mixing bowl, cream together 1/2 cup butter and 1 cup sugar.
3. Add 1 egg to the mixing bowl and beat until mixture is smooth.
4. In a separate bowl, whisk together 2 cups flour, baking powder, and salt.
5. Slowly add flour mixture to the mixing bowl. Beat until thoroughly combined.
6. Press mixture into bottom and sides of two 9-inch pie pans.
7. Bake crusts in preheated oven for 10-15 minutes, or until golden brown.

For the filling:
1. In a large saucepan, combine milk, vanilla, and 1 tablespoon butter. Bring mixture to a boil over medium heat, and then remove saucepan from burner.
2. In a separate bowl, mix together 2 1/2 tablespoons flour, cornstarch, and 1/2 cup sugar.
3. Add beaten eggs to sugar mixture and whisk until smooth.
4. Slowly add egg mixture to milk mixture, whisking continuously.
5. Return saucepan to burner and bring to a boil, stirring continuously for 5 minutes.
6. Divide filling among baked crusts and sprinkle the tops with cinnamon.
7. Let pies chill and set in the fridge for a few hours before serving.




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