South African Melk Tart (or custard pie) is one of my very favorite deserts. Every time I eat it, which is not often enough, it fills me with a warm, nostalgic feeling. Plus, it is delicious, so that’s just as good of a reason to try it! 
So, when Eggland’s Best asked me to recreate my favorite family recipe for the holiday’s, there was no deciding to be done, a melk tart it was! I am always looking for a way to make my recipes a tad bit healthier, and by using things like 1% milk and Eggland’s Best eggs, I get better taste, less saturated fat, and more vitamins. Plus, don’t you just love individually stamped eggs? 
Note – The batter for this tart/pie/cake/dessert is very thin, never fear. You are going to cook it very slowly, and the consistency will be right, hopefully!
Tell me, what is your favorite family dessert recipe? 
Disclaimer: The Eggland’s Best coupon, information, and a gift pack have been provided by Eggland’sBest.
Melk Tart Recipe
Ingredients
- 3 Tbsp melted butter
- 1 cup sugar
- 3 eggs divided (separate yolks from whites – I used Eggland’s Best)
- 1 cup flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- 4 cups 1% milk
- 1 Tsp cinnamon sugar
Directions
- Preheat oven to 375 degrees
- Spray a 9 inch deep glass pie pan with cooking spray (if your pan is not deep, you may have enough batter for 2 pies, and WILL have to adjust the cooking time.)
- In a large bowl, mix together sugar and melted butter until mixture is consistent.
- Add the egg yolks to the mixture and mix until smooth.
- Slowly sift flour, baking powder and salt into the mixture while stirring until mixture is consistent.
- Mix together milk and vanilla
- Pour 1/4 cup of the milk mixture into the flour mixture. . Mix well until all lumps are gone.
- Pour another 1/4 cup of milk mixture into the flour mixture. Mix until smooth.
- Slowly mix in the remaining milk mixture until the batter is smooth.
- In a glass bowl, whip egg whites until they form stiff peaks.
- Slowly fold the egg whites into the batter.
- Pour the batter into the pie pan(s). Yes, the batter is supposed to be very liquidy.
- Place in oven for 25 minutes then sprinkle cinnamon sugar over the top of the pie.
- Reduce oven heat to 325.
- Continue to cook pie(s) for another 30 – 45 minutes, until the pie is set but still jiggly.
- Enjoy hot, room temperature or cold!
Happy Eating!
– Renee Hirschberg
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