 A freshly baked melktert | |
| Type | Tart |
|---|---|
| Course | Dessert |
| Place of origin | Dutch Cape Colony (now South Africa) |
| Main ingredients | Pastry crust, milk, flour, sugar, eggs |
Melktert (/ˈmɛlktɛrt/, Afrikaans for milk tart) is a South African dessert originally created by the Dutch settlers in the "Cape" (South Africa)[1] consisting of a sweet pastry crust containing a custard filling made from milk, flour, sugar and eggs. The ratio of milk to eggs is higher than in a traditional Portuguese custard tart or Chinese egg tart, resulting in a lighter texture and a stronger milk flavour.[2]
The dessert originated among settlers at the Dutch Cape Colony in the 17th century, and is believed to have developed from the Dutch mattentaart, a cheesecake-like dessert[3] which was included in the cookbook Een Notabel Boexcken Van Cokeryen (A Notable Book of Cookery) published by Thomas van der Noot around 1514.[4] Some recipes require that the custard be baked in the crust, while others call for the custard to be prepared in advance, and then placed in the crust before serving.[4] Cinnamon is often sprinkled over its surface, and the milk used for the custard may also be infused with a cinnamon stick before preparation. A staple at church fetes and home industries, and commonplace in South African supermarkets,[4] melktert may be served chilled or at room temperature, or slightly warmed.[4]
