A Dutch dish, Melktert (melk-tart) is similar to custard tart except that the custard contains ground almonds and the flan case is made from biscuit crumbs.


1 pint milk thinly peeled rind of

1 lemon

4 egg yolks

1 tablespoon cornflour

1 tablespoons sugar

1 ½ oz. ground almonds

2 egg whites, beaten until they form stiff peaks 1 x 8-inch flan case made from

Crumb Crust recipe

5 teaspoon grated nutmeg

Preheat the oven to fairly hot 400°F (Gas Mark 6, 200°C).

In a medium-sized saucepan, scald the milk with the lemon rind (bring to just under boiling point) over moderate heat.

Remove the pan from the heat and set aside.

In a small mixing bowl, beat the egg yolks, cornflour and sugar together with a wooden spoon.

Remove the lemon rind from the milk and discard it. Pour the milk gradually on to the egg mixture, stirring constantly.

Return the mixture to the saucepan. Place the pan over low heat and cook the custard, stirring constantly, until it is thick.

Remove the pan from the heat and stir in the ground almonds. With a metal spoon, lightly fold in the beaten egg whites.

Spoon the custard into the crumb crust. Sprinkle the top with the grated nutmeg and place the flan in the oven. Bake for 25 to 30 minutes or until the custard has set.

Remove the tart from the oven and set it aside to cool completely before serving.

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