The Melktert Saga

May 23, 2015

If you follow me on Facebook you would have seen that for Shavuot I was going to make a melktert (this one from FB). Well I did, except it did not set. The custard part is supposed to set enough that you can cut the tart into slices. Mine was still liquid enough that you had to eat it with a spoon in a bowl.

So I was chatting to some friends about it and they suggested that I freeze it and make ice cream, so I popped it into the churner and a yummy melktert ice cream was born.

Below is the recipe I used, I’m not sure if it was the recipe itself, the fact that I did it on the stove top and not the microwave or if it was the ingredients (Israeli not South African) I used that caused it not to set, so if you want to try it out as a traditional melktert give it a go, if it does not set then carry on with the freezing/churning part and make it into an ice cream like I did.

Ingredients

Base

  • 125g
  • 85g melted butter

Filling

  • 1 can condensed milk
  • 1 can milk
  • 2 cans hot water
  • 2 tablespoons butter
  • 4 eggs
  • 6 tablespoons corn starch
  • pinch of salt
  • cinnamon

Method

Base

  • Crush the biscuits either by placing in a zip lock bag and smashing with a rolling pin or by pulsing in a blender until the biscuits are crumbs.
  • Mix the melted butter into the biscuits.
  • Press the mixture into a greased dish and either bake for 8 min on 180°C or chill in the fridge for an hour.

IMG_1122

Filling

  • Combine all the ingredients in a microwave proof bowl.
  • Place in microwave on high for 7 minutes, remove and beat.
  • Microwave for 5 minutes, remove and beat.
  • Microwave for 3 minutes, remove and beat.
  • This could be where I went wrong, I didn’t have a microwaveable bowl so I heated the custard on the stove, stirring continuously for about 25 minutes.  It did thicken quite a bit.
  • Let the custard cool down, stirring  occasionally so it doesn’t form a skin, alternatively cover the custard with cling wrap on the surface so the skin cant form.
  • Once cool, pour into the dish over the back of a spoon so you don’t break the biscuit base.
  • Sprinkle cinnamon over the top.
  • Refrigerate for at least 3 hours so the custard sets.

IMG_1127

Ice Cream

If your custard didn’t set this is the point where you turn it into ice cream.

  • Pour the unset custard into your churner and churn as per instructions.
  • Transfer the ice cream to a freezer proof bowl,cover and freeze until hard.
  • If you don’t have a churner you can place the custard into a freezer proof bowl, cover and freeze for at least three hours, remove every hour or so and mix well so ice crystals don’t form.
  • I scraped the biscuit base into the churner at the very beginning, you can leave out the base and crumble it on top after the ice cream is made or you can add half to the churner and half over the top later, totally up to you.

IMG_1201

**I am going to attempt a new recipe for the melktert so watch this space!

Advertisements