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Quick and Easy Melk Tert

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Melk Tert is one of the oldest and best known South African desserts. There are many tried and tested recipes - all delicious. This one is just a really quick and easy recipe with amazing results.

Melk Tert is one of the oldest and best known South African desserts. There are many tried and tested recipes - all delicious. This one is just a really quick and easy recipe with amazing results.

Ingredients

Serves: 4-6

Metric Cups

For the Crust

  • 1 packet tennis biscuits (or digestive biscuits, crushed)
  • 125 grams butter (melted - I used salted butter)

For the Filling

  • 500 millilitres full fat milk
  • 1 cinnamon stick
  • 100 millilitres white sugar (depending on how sweet you want it, use less if required)
  • 2 eggs
  • 3 tablespoons cornflour
  • 3 tablespoons cake flour
  • ½ teaspoon vanilla essence
  • 2 tablespoons butter
  • sugar
  • cinnamon (mix with the sugar, for sprinkling on top)

For the Crust

  • 1 packet tennis biscuits (or digestive biscuits, crushed)
  • 4⅖ ounces butter (melted - I used salted butter)

For the Filling

  • 18 fluid ounce whole milk
  • 1 cinnamon stick
  • 4 fluid ounce granulated sugar (depending on how sweet you want it, use less if required)
  • 2 eggs
  • 3 tablespoons cornstarch
  • 3 tablespoons cake flour
  • ½ teaspoon vanilla essence
  • 2 tablespoons butter
  • sugar
  • cinnamon (mix with the sugar, for sprinkling on top)

Method

Quick and Easy Melk Tert is a community recipe submitted by Markella and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Crust:

  • Combine the crushed biscuits and butter and press into the bottom and up the sides of a pie dish.
  • Filling:

  • Heat the milk with the cinnamon stick in it, to just under boiling point.
  • Lightly beat the eggs with the sugar, and then add the cornflour and the flour.
  • Pour te hot milk into the egg mixture, stirring rapidly.
  • Return the mixture to the heat and cook, stirring all the time, until the mixture becomes very thick.
  • Thorough stirring is important to prevent the mixture from catching on the bottom of the pan, and to prevent lumps.
  • Take off the heat, add the vanilla essence and the butter. Stir well until the butter is melted.
  • Pour the mixture into the prepared crust. Sprinkle with Cinnamon sugar and leave to set.
  • Crust:

  • Combine the crushed biscuits and butter and press into the bottom and up the sides of a pie dish.
  • Filling:

  • Heat the milk with the cinnamon stick in it, to just under boiling point.
  • Lightly beat the eggs with the sugar, and then add the cornstarch and the flour.
  • Pour te hot milk into the egg mixture, stirring rapidly.
  • Return the mixture to the heat and cook, stirring all the time, until the mixture becomes very thick.
  • Thorough stirring is important to prevent the mixture from catching on the bottom of the pan, and to prevent lumps.
  • Take off the heat, add the vanilla essence and the butter. Stir well until the butter is melted.
  • Pour the mixture into the prepared crust. Sprinkle with Cinnamon sugar and leave to set.
  • Tell us what you think