This delicious South African Milk Tart {Melktert} is a creamy dessert that everyone will love. This pie with a sweet pastry crust is filled with a milky filling and topped with a sprinkling of cinnamon. It can be served hot or cold, though we prefer it cold.

South African Milk Tart

I used to just purchase a couple of tart shells when I make this recipe – I need two as the ones that I can find are usually quite small. Though, it is really quite simple to make your own tart shell. I seem to be having to make my own tart shells more often as pre-made ones are getting harder to purchase here.

Made with common ingredients, and only the base needing to be baked, this recipe is easy to make and delicious, served with Rooibos tea for morning or afternoon tea or as a dessert.

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Milk Tart Notes

When making the pastry for the shell, use a pie dish that has a circumference of 18cm.
Make sure that the milk mixture does not boil.
Once the milk mixture begins to thicken, it will continue to thicken very quickly. You don’t want it to be too thick before taking it off the heat or otherwise it will crack once cooled.
The milk tart mixture can also curdle if cooked too quickly at a temperature that was too high. It is best to be patient, cooking on a low temperature for a longer period of time.
Instead of a pastry base, you could use your favourite cheesecake biscuit base.

Serving

Milk tart can be served hot or cold, though most prefer it cooled down and eaten the next day. This allows the flavour to really pop.

This tart can be served as a dessert or as a treat with a tea or coffee.

What does it taste like?

If you haven’t had a milk tart before, it tastes similar to a custard tart or pie. Though, it does have a milkier flavour with a lovely hint of cinnamon and a fresh taste of vanilla.

Storing Milk Tart

This milk tart recipe can be made a day in advance if you want to be prepared for an event.

It will keep for up to 3 days in the fridge, just make sure to keep it covered.

It is not recommended to freeze this tart as it will change the texture of the milk filling.

Ingredients for Milk Tart

To make this milk tart, you will need:

For the tart shell (or use 2x pre-made ones)

Plain Flour
Egg
Butter
Baking Powder
Caster Sugar
Salt

Milk Filling

Milk
Cornflour
Sugar
Eggs
Vanilla Extract
Butter
Cinnamon

Making the Tart Shell

Grease and line a pie pan.

Mix the sugar and butter together.

Add the egg and beat well.

Sift the flour and baking powder and add to the butter mixture.

Add the salt and mix well.

Wrap in cling wrap and refrigerate for about one hour.

Roll out the dough on a floured board and place it into the prepared pie pan.

Prick the dough with a fork before covering with baking paper. Pour over beans for blind baking.

Bake at 180˚C for about 15 to 20 minutes until golden.

To Make the Filling

Heat the milk and the sugar together in a saucepan on low heat.

Mix some of the warm milk with the cornflour to make a paste and then mix the paste back into the milk mixture.

Add the egg yolks and salt and mix well.

Stir constantly while cooking until the mixture thickens slightly.

Remove from heat and add the butter and vanilla extract.

Fold in the lightly beaten egg whites.

Pour into prepared bases and sprinkle with cinnamon.

Cook in the fridge.

South African Milk Tart {Melktert}