Classic South African Milk Tart (Melktert)

South African milk tart, or "melktert," is a creamy, cinnamon-dusted custard tart that’s been a staple in South African food culture for generations. Unlike traditional custard pies, this version is lighter and delicately sweet, thanks to a luscious milk-based filling set in a crisp, buttery crust. It’s the perfect teatime treat or dessert for any gathering, making it one of the most beloved South African desserts.

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Classic Milk Tart

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine South African

Servings 8

Equipment

• 9-inch tart pan or a pie dish as an alternative
• Mixing bowls
• Whisk
• saucepan
• Rolling Pin if making a rolled crust
• Fine-mesh sieve optional, for lump-free custard

Ingredients

  

For the Crust

• 1 1/4 cups 150g all-purpose flour
• 1/4 cup 50g sugar
• 1/2 cup 113g unsalted butter, cold and cubed
• 1 large egg yolk
• 1/2 teaspoon vanilla extract
• 1-2 tablespoons cold water as needed

For the Filling

• 2 1/2 cups 600ml whole milk
• 3/4 cup 150g sugar
• 2 tablespoons unsalted butter
• 2 large eggs
• 2 tablespoons cornstarch
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon plus extra for dusting
• Pinch of salt

Instructions

 

Step 1: Prepare the Crust

1. In a bowl, mix the flour and sugar.
2. Cut in the butter using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
3. Add the egg yolk and vanilla, mixing to combine.
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4. Gradually add cold water, one tablespoon at a time, until a dough forms.
5. Press the dough into the tart pan and prick the base with a fork.
6. Prebake at 350°F (175°C) for 15 minutes, then let it cool.

Step 2: Make the Filling

1. In a saucepan over medium heat, warm the milk and butter until steaming but not boiling.
2. In a separate bowl, whisk the eggs, sugar, cornstarch, flour, vanilla, cinnamon, and salt until smooth.
3. Slowly pour the warm milk into the egg mixture while whisking continuously.
4. Return the mixture to the saucepan and cook on low heat, stirring constantly until thickened.
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5. Pour the custard into the pre-baked crust and smooth the top.
6. Let it cool, then dust with cinnamon.

Step 3: Chill and Serve

1. Refrigerate for at least 2 hours to set before slicing and serving.

Best Pairings

A slice of this milk tart pairs beautifully with a cup of rooibos tea or a freshly brewed espresso. For a South African-inspired dessert spread, serve it alongside koeksisters (syrup-dipped pastries) or buttery rusks.

FAQs

1. What’s the difference between melktert and other custard tarts?

Unlike French-style custard tarts, melktert has a higher milk-to-egg ratio, making it lighter and creamier.

2. Can I use store-bought pastry?

Yes! A ready-made shortcrust pastry works well if you’re short on time.

3. What type of milk should I use?

Whole milk is ideal for a rich texture, but you can substitute half-and-half for extra creaminess.