South African Milk Tart Recipe (2024)

FAQs

What is South African milk tart made of? ›

Melktert (/ˈmɛlktɛrt/, Afrikaans for milk tart) is a South African dessert originally created by the Dutch settlers in the "Cape" (South Africa) consisting of a sweet pastry crust containing a custard filling made from milk, flour, sugar and eggs.

Whether it be a French Flan Patissier, a Portuguese Pasteis de Nata or an Italian Torte della Nonna, there are definite similarities the world over. The major difference in comparison of Milk Tart to these, is the absence of lots of eggs in the custard.

Melktert stems from the Dutch settlers in the Cape in the 1600s. The origin of Mattentaart is credited to a recipe listed in Thomas van der Noot's book, “Een notabel boexcken van co*keryen” (A Notable Book of Cookery) and it's possible that melktert developed from the same recipe.

Tennis biscuits can be difficult to find in Australia. Arnotts Nice biscuits make a great substitution. Use any tin of condensed caramel - such as Nestle Top N Fill Caramel, Carnation Caramel, or thick dulce de leche. Use any rectangular or square baking tin - it is fine for there to be small gaps between the biscuits.

Allow the milk tart to cool at room temperature. If you put it in the fridge straight away, you will probably end up with a huge crack down the centre as a result of cooling too quickly. Be sure to use the best quality ingredients.

History of the milk tart

It originated in the Dutch Cape Colony in the 1700s, amongst the Afrikaner population. It is believed to have developed from the Dutch 'Mattentaart', which was a cheesecake-like dessert. The Afrikaans name for this pudding is 'melktert', which translates directly to its English name, milk tart.

Instead of a short, crumbly pastry, the pastel de nata has a crisp, slightly salty, layered crust; and, rather than the firm, egg-rich fillings of the classic British or French custard tart, the filling is almost molten, and spiced with cinnamon and lemon zest, as opposed to our peppery nutmeg or sweet vanilla.

There are 291 calories in 1 serving (50 g) of SPAR Milk Tart.

The short answer is that sour milk is milk with a tart taste, which the milk gets either because it is beginning to spoil or because it was soured intentionally through fermentation or acidification.

What is the alcohol content of melktert liqueur? ›

The distillation process, which occurs after fermenting, separates the water from the alcohol. This process increases the alcohol content of liquor to about 20% alcohol by volume (ABV). Yes, that's what that means – if you've ever spotted it on the bottle of your favourite cream liqueur alcohol.

The liqueur has a smooth and syrupy mouthfeel and a rich, creamy flavor. It's sweet, but with a more complex flavor than simple sugar: malty and slightly caramelized.

A shooter, or shot, is a small serving of spirits or a mixed drink (usually about one US fluid ounce or 30 millilitres), typically consumed quickly, often in a single gulp. It is common to serve a shooter as a side to a larger drink.

Amasi is a fermented milk product which is made from full cream milk. The bacterial cultures present in the homemade fermented amasi are inherited from the unpasteurized milk left in the calabash or clay pots which was used to store the milk.

Inkomazi is a traditional South African maas, sour milk, that you find next to normal milk on the shelves of all South African food stores.

Amasi is traditionally prepared by storing unpasteurised cow's milk in a calabash container (Xhosa: iselwa, Zulu: igula) or hide sack to allow it to ferment. A calabash is smoked, then milk from the cow is put in a skin bag or bucket, where it ferments for 1 - 5 days, and acquires a sharp acidic taste.

Sour milk is a drink that is popular in Southern Africa and is fermented milk that tastes like a mix between cottage cheese and plain yogurt. Common names for this drink are Inkomazi,Maas,Amasi,Madila.