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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