Melktert (South African buttermilk tart)

    1 hour 20 min

    This cake is my take on the South African melktert. It tastes best chilled. You can eat it plain or with fresh fruit or berry compote.

    9 people made this

    Serves: 16 

    • 1 1 (320g) packet ready rolled shortcrust pastry
    • 4 eggs
    • 200g caster sugar
    • 2 tablespoons plain flour
    • 115g unsalted butter, melted
    • 350ml buttermilk, at room temperature
    • 2 tablespoons vanilla extract
    • dark brown soft sugar for sprinkling

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Preheat oven to 220 C / Gas 7. Line a 25cm tart or quiche tin with the pastry. Trim any excess overhanging pastry.
    2. Prebake pastry case until golden brown, about 10 minutes.
    3. In a bowl beat eggs and sugar until light and creamy. Mix in flour and butter. Add buttermilk and vanilla and whisk vigorously, until well combined. Pour on top of the pastry case and sprinkle with brown sugar.
    4. Reduce oven temperature to 160 C / Gas 2-3 and bake until filling is set and lightly browned, about 50 to 60 minutes.
    5. Let cool. Refrigerate until thoroughly chilled.

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