Mini Melkterts: A Traditional South African Dessert

In a large bowl, combine the flour, castor sugar, baking powder, and a pinch of salt. Add the butter and rub it into the flour mixture until it resembles breadcrumbs. Continue to combine until a soft dough forms. Press the dough into two 28cm flan pans or foil pie pans. Ensure the crust is not too thick to allow for more filling. Prick the base with a fork and bake at 180°C for 15 minutes or until the crust is light brown. Remove from the oven and let it cool.

Prepare the Filling:
In a saucepan, heat the milk, vanilla essence, and butter over medium-low heat. In a separate bowl, whisk together the eggs, castor sugar, cornflour, and flour until smooth and lump-free. Gradually add 1 cup of the hot milk to the egg mixture while whisking to avoid curdling. Continue adding the hot milk in small amounts until the egg mixture is warmed to the same temperature as the milk in the saucepan.

Thicken the Mixture:
Pour the egg mixture back into the saucepan with the remaining milk. Stir continuously and heat for about 10 minutes until the mixture thickens to a custard-like consistency. Once thickened, remove from the heat.

Assemble the Melkterts:
Pour the thickened filling into the cooled crusts. Sprinkle with cinnamon powder on top for extra flavor. Refrigerate the mini melkterts until set, about 2-3 hours.

Serving and Storage Tips