A silky, cinnamon-dusted custard tart with a crisp pastry shell and a cloud-soft filling that melts on the tongue — Namibia's favourite teatime dessert.
Instructions
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1
Line a tart tin with pastry and blind bake at 200°C for 10 minutes. Cool.
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2
Heat milk and butter until just simmering.
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3
Whisk egg yolks, sugar, cornstarch, and flour until smooth. Temper with hot milk.
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4
Return to heat and stir until thick custard forms. Add vanilla.
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5
Whip egg whites to stiff peaks and fold into the custard.
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6
Pour into the pastry shell and dust generously with cinnamon. Bake at 180°C for 15 minutes until just set. Cool completely.
Did You Know?
In Namibia, a melktert that wobbles slightly in the centre is considered perfectly baked — it should never be firm like a cheesecake.
The Story Behind Melktert
Melktert has Cape Dutch origins dating to the 17th century. It became one of the most beloved desserts in Namibia, carried over from the shared culinary heritage with South Africa. Every household has their own recipe, and it is a staple at church fairs and family gatherings.
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