South African Milk Tart (Melktert)

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!