South African milk tart (melktert)

I want to tell you the story behind one of our family favourites: Milk Tart, or Melktert in Afrikaans. The first time I made it was to surprise your stepdad and give him a little taste of home and childhood, and it quickly became a favourite in our household! 

It’s creamy, light, and absolutely delicious... the kind of dessert everyone loves. Your stepdad, being from Cape Town, and of course you, have always adored it. It’s a traditional South African treat that’s easy to make and perfect whether you enjoy it warm or cold, as dessert, breakfast, or even a little afternoon snack with tea or coffee.

It’s like a custard pie, but silkier and lighter, and the best part is, you probably already have most of the ingredients in your kitchen. While the tart base can be made from scratch, I usually use ready-made shells to save time, so the magic is all in the creamy filling.

I hope one day, when you make it yourself, it reminds you of that first surprise, our family table, and the little moments that turn simple food into cherished memories.

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!