Melktert (Cape Town Milk Tart with a Frosting of Cinnamon) 🍽

Méthode

1. 1

   Warm 800 ml milk with sugar until dissolving. Slurry the rest (200 ml cold) with flour/cornstarch until smooth, whisk in eggs and yolks.

2. 2

   Pour the hot milk into the slurry in a thin stream while whisking, return everything to a clean pot, and cook low, stirring constantly while scraping the base — 6–8 minutes until thick enough to ribbon off the spoon. Never let it boil hard or it turns grainy.

3. 3

   Off heat, beat in butter and vanilla. Pour into the baked shell through a sieve — yes, sieve; the Cape grandmothers learned from lumps.

4. 4

   Cool to room temp, then fridge 3+ hours until it sets into that famous wobble. (Egg-free flour versions bake at 160°C for 40 min instead — pick your camp, follow its rule.)

5. 5

   Before serving: hold the tea strainer a hand-span above the tart and shake cinnamon until the surface reads like snow on Table Mountain. No peeking at the custard under it.

6. 6

   Cut with a cold knife, serve bone-cold at the braai's edge. It keeps 2 days, but nobody has ever verified that claim at a house with kids.