Directly translated: Milktart. What could it be? A tart made from milk? Well, the best I could describe it would be something between cheese cake and a custard slice. Even that does not suffice! You would only understand once you’ve tried the real thing. For my Saffa friends out there, I am sure you all have very fond childhood memories of this dessert!

The recipe below is one that I haven’t made myself, yet. It’s one that I have most definitely had the opportunity to nosh. Yes, it was delectable and more! I also pilfered it from none other than… you guessed it! Desireé! Therefore I am in her debt and forever grateful for sharing her knowledge. She assured me that from all the melktert recipes she has tried and tested over the years, this one is the easiest and tastiest.

To further hone my pilfering skills, I’ve “loaned” some images from the intraweb to give you some idea of how this should look. I cross my heart and hope to stub my toe (dying is just too morbid!) to replace these images as soon as I’ve made this myself!

Pastry
1 cup cake flour
1 cup self-raising flour
¼ lb (114g) butter
¼ cup canola oil
¾ cup sugar
1 egg

Method
• Mix flour, butter, canola oil, sugar and egg together. If it’s too soft, add more cake flour.
• Press dough into two round tart pans.

Milk Filling
1 tin condensed milk
2 tins (600ml) water
1 tsp vanilla essence
4 large eggs

Method
• Boil water and mix in all ingredients. Do wait a while for mixture to cool down before adding the eggs.
• Pour gently onto pastry.
• You can sprinkle a little bit of cinnamon or nutmeg on top.
• Bake at 375ºF (190ºC) for 45 minutes or until set.