Melktert

Melktert (/ˈmɛlktɛrt/, Afrikaans for milk tart) is an Afrikaner dessert 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.[1]

Melktert
A freshly baked melktert
TypeTart
CourseDessert
Place of originSouth Africa
Main ingredientsPastry crust, milk, flour, sugar, eggs

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[2] which was included in the cookbook Een Notabel Boexcken Van Cokeryen (A Notable Book of Cookery) published by Thomas van der Noot around 1514.[3] 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.[3] 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,[3] melktert may be served chilled or at room temperature, or slightly warmed.[3]

See also

References
  1. "It's the simplicity of taste that makes milk tart great". Weekend Argus (Saturday Edition). Retrieved 30 September 2019.
  2. Mungwani, Uwive (13 September 2018). "A HISTORY OF JOHANNESBURG IN 10 DISHES". Roads & Kingdoms. Retrieved 30 September 2019.
  3. Mosia, Lebohang (27 February 2019). "The sweet and short history of good ol' milk tart". IOL News. Retrieved 30 September 2019.


This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.