Melktert, also known as South African Milk Tart, is a delicate but decadent dessert. With a flaky crust and topped with a generous dusting of cinnamon, this tart is creamy and luxurious — a traditional sweet pie South Africans love. Serve it after dinner or as a teatime treat!
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My sweet mom Andrea joins us again today! You might remember her recipes for South African Pannekoek and Cherry Clafoutis.
Today she’s writing about Melktert, or South African Milk Tart, one of my favorite desserts from South Africa. I always request one when I visit my family there!
When I was growing up in South Africa, there were two kinds of homes. Those where the mother made melktert, and those who didn’t! Mine was one of the latter.
A pie of Cape Dutch origin, melktert literally translates to ‘milk tart’. It’s a bit like a custard tart, but with a different consistency.
South African Milk Tarts are luscious and creamy, and the best ones are topped with a sprinkling of cinnamon.
I adored it when my dad, who worked in downtown Cape Town, would sometimes special-order a melktert at an Afrikaans/Dutch-style restaurant called Die Koffiehuis and bring it home for the family.
This pie was the real McCoy — made with a flaky crust. It seriously melted in your mouth.
There are hundreds of melktert recipes. Somewhere along the line, my mom was given an untraditional recipe for a crustless milk tart, where the flour sank to the bottom of the pie during baking and firmed up, but it was not a favorite of mine.
I suppose technically, then, our home became one of the former where the mother made melktert! As I grew older and became more interested in cooking, I’d try out more melktert recipes.
MILK TART RECIPE
I tried to replicate the ones from Die Koffiehuis. I had many flops and many strange-looking tarts with centers that puffed up or sank.
The recipe I use now is not the type where the filling is baked. It is cooked on the stove top and poured into a crust that you bake blind ahead of time with pie weights. I use a pie dish like this one.
You then let it set up before serving. It works for me and it never flops! Enjoy! // andrea
HOW TO MAKE SOUTH AFRICAN MILK TART
Can you see why Melktert has always been one of my favorite recipes?
Even though South African Milk Tart requires making your own shortcrust pastry, it really isn’t hard to make!
This shortcrust pastry is actually a bit easier to make than what most Americans think of as traditional pie crust, because you don’t have to keep the fat (butter) cold. Instead, you’ll cream together softened butter and sugar as the base, and eventually chill the finished dough for a few minutes before rolling it out.
The result is a pastry that is easier to work with, but is still a perfect base for the creamy filling.
When making the filling, make sure to keep the pan over medium heat. You don’t want to let the filling boil!
I find that because South African Milk Tart uses such simple ingredients, it’s important to use good quality ingredients. Splurge a bit for good butter, local milk and pure vanilla – I can promise you’ll be able to taste the difference!
Scroll below to see the South African Milk Tart recipe!
South African Milk Tart
Ingredients
Sweet Shortcrust Pastry
- 6oz butter, softened
- ½ cup sugar
- 1 egg
- 2 cups flour
- pinch salt
- ¼ teaspoon pure almond extract
Filling
- 1 quart milk
- 1 Tablespoon butter
- ½ cup sugar
- 2 eggs
- 3 tablespoons cornstarch
- 3 tablespoons flour
- 1 teaspoon pure vanilla extract
- pinch salt
- 1 tablespoon cinnamon
Instructions
For the crust
- Cream the butter and add the sugar. Beat in the egg. Stir in the flour and salt. Knead until a soft dough has formed. Chill for 10 minutes.
- Roll the dough out onto a lightly floured surface and layer it into a greased pie dish. Cover with a sheet of parchment paper and fill the void with pie weights. Bake blind at 350 degrees for 15 minutes. Remove parchment and pie weights. Allow crust to cool completely on a wire rack.
For the filling
- In a heat proof bowl, whisk together the eggs, sugar, cornstarch, flour and vanilla. Set aside.
- In a medium size saucepan, heat the milk and butter at medium setting. Do not bring to a rolling boil.
- Add about a fourth of the milk to the egg mixture, whisking to incorporate it evenly. Pour the mixture back into the saucepan with the remainder of the milk. Return to heat and stir constantly until it thickens. Do not boil!
- Pour the filling into the pie crust and let cool completely. Refrigerate until serving. Sprinkle with cinnamon before serving.
Recommended Products
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Pyrex Easy Grab Glass Pie Plate (9.5-Inch, 2-Pack) -
Webake 10mm Ceramic Pie Weights with Cotton Bags (Over 500 Beads Enough for 2 Pie Crusts, up to 1.2LB) Reusable Pie Crust Weights, Natural Ceramic Stoneware -
All-Clad T235 Stainless Steel Pie Server, Silver
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Nutrition Information:
Yield: 8 Serving Size: 1 servingAmount Per Serving: Calories: 491 Total Fat: 23g Saturated Fat: 14g Trans Fat: 1g Unsaturated Fat: 8g Cholesterol: 129mg Sodium: 273mg Carbohydrates: 61g Fiber: 1g Sugar: 25g Protein: 10g
Try these South African Pannekoek, another traditional food from my other “home” country.
Meghan @ Cake 'n' Knife
September 24, 2014 at 11:38 amThis looks delicious! I have never heard of a South African milk tart before, but it sounds divine. I love trying new recipes from around the world – thank you for sharing!
Susannah
September 25, 2014 at 10:33 pmYou’d love it, Meghan! Someone gave me the idea to make it for Thanksgiving this year. You know what that means!
Jenn
September 18, 2015 at 2:44 pmI made this to your exact directions and it never hardened – It just stayed liquid in my pie crusts. You don’t bake the whole thing at one point? I cant see how this would firm up into a custard by simply putting it in the fridge after you’re done whipping it all together. If you could better explain…thanks 🙂
Susannah
June 12, 2016 at 9:51 amHi Jenn! So sorry for the delay in my reply. I’m not sure how I missed this comment. I checked in with the author of this recipe and she suggested to make sure you are cooking the mixture long enough. It should be VERY thick when you cook it on the stove. The cornstarch should make the filling firm up. This is a no-bake milk tart recipe, but another commenter below suggested that hers came out well when she baked it.
Eleni
March 14, 2016 at 5:58 pmI am originally from South Africa and this was one of my favourite desserts growing up (this and a delicious koeksister!). I’m trying this recipe right now! Thanks 🙂
Susannah
June 12, 2016 at 9:52 amHi Eleni! I am SO glad you love milk tart and koeksisters as much as me! Cheers to you. <3
Mazuryk Vermeulen
June 23, 2016 at 5:57 pmThis is one of the best milktarts I have tasted
Stacy
June 3, 2016 at 1:22 pmAre you sure you haven’t missed a part of the recipe out? The pie crust doesn’t cook sufficiently with only 15min of baking blind. Most recipes call for the filling to be poured into the pie crust and for it to then go back into the oven for about 30 min. I made your recipe to this point, didn’t think it looked right, so stuck it back in the oven for 30 min and it came out perfect.
Susannah
June 12, 2016 at 9:50 amHi Stacy! Thanks so much for your comment. I checked in with the author of this recipe and she suggested to make sure you are cooking the mixture long enough. It should be VERY thick when you cook it on the stove. The cornstarch should make the filling firm up. This is a no-bake milk tart recipe, but it’s good to know that it came out well when you baked yours.
Cakespy
May 2, 2017 at 8:14 amI was looking for a milk tart recipe…and of course, given your mom, you have a beautiful one!!! So excited to make this, boo!
Susannah
May 3, 2017 at 10:02 pmOh wonderful! Let me know how you like it! I’ve been meaning to make another one. She has so many variations yet to teach me! <3
Tiffany at Weird Little French Cookie
August 29, 2017 at 9:09 pmThank you for this recipe! I needed something South African and this fit the bill nicely. I was even able to “fix it” when I didn’t cook it long enough the night before. It ended up delish. Wrote about it here and linked back to you – http://www.weirdlittlefrenchcookie.com/south-african-milk-tart/
Raime
December 24, 2017 at 9:18 pmFlavors worked, but everything else was absolutely off. The crust didn’t bake in the time allotted and the filling didn’t set. Such a let down for our Christmas Eve dessert. 🙁
Susannah
December 28, 2017 at 11:12 pmRaime, I’m so sorry the recipe did not work out for you. Every oven is so different. If you make it again and the center is still jiggly when you go to remove the tart from the oven, I would suggest baking it for a little bit longer until it sets up. I hope that helps!