Milk Tart, or "Melktert" in Afrikaans, is a creamy, delicious dessert that's a big favourite in our family. My husband, who’s from Cape Town, and our daughters absolutely love it! It’s a traditional South African treat that’s super easy to make and can be enjoyed warm or cold; whether as dessert, breakfast, or even an afternoon snack with tea or coffee.

It’s similar to a custard pie but much lighter and silkier. The best part, you probably already have most of the ingredients at home! While you can make the tart base from scratch, I usually buy ready-made tart shells to save time.
Ingredients
For the Tart Base (If Making from Scratch)
- 1 ½ cups flour
- ½ cup sugar
- 2 tbsp butter
- ¼ tsp salt
- 1 egg
- 1 tsp baking powder
- 1 tsp vanilla
For the Filling
- 8 cups full-cream milk
- 4 eggs
- ½ cup sugar
- 2 tsp vanilla
- 250g margarine (Stork or similar)
- 1 cup cornflour
- A pinch of salt
Instructions:
Step 1: Make the Tart Base
- In a large bowl, beat the butter and sugar together until smooth and creamy.
- Mix in the egg and vanilla until well combined.
- In a separate bowl, sift together the dry ingredients: flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms.
- Divide the dough into three equal portions and press it thinly into tart pans. Use your fingers or a spoon to spread it evenly.
- Preheat your oven to 180°C (350°F) and bake the tart bases until they turn light golden brown (about 10-15 minutes).
- Let them cool completely. You can use them immediately or store them in an airtight container.
Step 2: Make the Filling
- In a large pot, melt the margarine over medium heat.
- Pour in the full-cream milk and bring it to a boil, stirring occasionally to prevent burning.
- In a separate bowl, whisk together the eggs, sugar, cornflour, and salt until smooth.
- Once the milk starts to foam, lower the heat and slowly pour in the egg mixture while stirring constantly.
- Keep stirring over low to medium heat until the mixture thickens into a smooth, creamy consistency (this may take 5-7 minutes).
- Stir in the vanilla essence and mix well.
Step 3: Assemble the Milk Tart
- Pour the warm custard filling into the baked tart bases, spreading it evenly.
- Allow the tarts to cool at room temperature for about 30 minutes before moving them to the fridge.
- Lightly dust the top with ground cinnamon for extra flavour.
- For the best texture and taste, refrigerate the tarts overnight.
- Serve cold or slightly warmed up.
💬 Have you tried this recipe? I’d love to hear how it turned out!
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