Indulging in the Art of Melktert
Today, I had the extraordinary privilege of indulging in a delectable Melktert, lovingly crafted by one of our gifted Greek South African Pastry Chefs. As we gathered for a communal lunch, each person brought a culinary masterpiece to share, but it was this traditional gem that truly stole the show.
With the very first bite, I found myself entranced by the harmonious dance of flavors. The pastry, delicately sweet and crumbly, served as the perfect canvas for the silky, wiggly filling. Each mouthful was a symphony of textures and tastes, a true masterpiece that melted effortlessly on my tongue.
A gentle dusting of cocoa powder added an elegant finishing touch, elevating this dessert to a work of art.
This encounter sparked a heartfelt promise within me - the vow to recreate this wonder, to embark on a journey to craft my own rendition of the revered Melktert.
Melktert Recipe:
Pastry:
1 3/4 cups all-purpose flour
1/4 cup milk powder
1 whole egg
1/4 cup icing sugar
1 teaspoon baking powder
1/2 cup butter
1/8 teaspoon salt
1/4 teaspoon vanilla
1/8 teaspoon cinnamon powder
Filling:
4 cups fresh milk
1/2 cup condensed milk
3 1/2 tablespoons cornstarch
3/4 cup granulated white sugar
3 eggs
1/4 teaspoon salt
2 tablespoons all-purpose flour
1/2 teaspoon vanilla
2 tablespoons butter
Procedure:
Pastry:
Cream butter and sugar until light and creamy.
Add the eggs one at a time, mixing until no longer curdled.
Gradually incorporate all the other ingredients until they form a dough.
Press the dough into a lined pan.
Place baking paper on top of the pressed pastry and add pie weights for blind baking.
Bake blind for 20 - 30 minutes at 150°C.
Remove the paper and the pie weights and bake for another 5-7 minutes or until light brown.
Filling:
In a thick-bottomed casserole or saucepan, put milk and let it simmer.
In a separate bowl, mix eggs, sugar, flour, cornflour, and salt.
Pour the hot milk into the mixture and mix vigorously.
Return the casserole to low heat.
Mix continuously until the mixture thickens (it should coat the back of the spoon).
Remove from heat and immediately add the butter and vanilla, mixing thoroughly.
Pour the hot custard into the pre-baked crust.
Let it cool for at least 5 minutes on the bench, then transfer the pie into the refrigerator.
Chill the pie overnight.
Sprinkle with cinnamon powder on top.
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