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!
Disclaimer: The Eggland’s Best coupon, information, and a gift pack have been provided by Eggland’sBest.
Melk Tart Recipe
- 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
- 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!
– Renee Hirschberg