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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! 

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