Melktert, also known as South African Milk Tart, is a delicate but decadent dessert. Encased in 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! This recipe has nearly 100 5-star reviews from happy bakers all over the world.
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About this South African Milk Tart (Melktert) recipe
There’s something about treasured family recipes that is so special, and I totally understand wanting to keep them all to yourself! But if I’m being honest? I think they are even more special when they’re not a secret so you can share them across generations.
In my family, on one side it’s my great grandmother’s Russian Tea and on the other, it’s my mom’s South African Milk Tart recipe!
A pie of Cape Dutch origin, melktert translates to “milk tart” in Afrikaans. It’s like a custard tart, but with a different, more delicate consistency. Melkterts are luscious and creamy, and the best ones are always topped with a sprinkle of cinnamon.
“It was honestly one of the best melkterts I’ve had (I’m a South African ex-pat – so I’ve had many) 🙂 Thanks so much. It will be my go-to recipe going forward.”
— Zita
Before you begin: This tried-and-true recipe is not the type where the filling is baked. You need to know this going in:
- the creamy custard is cooked on the stovetop,
- then it’s poured into an oh-so-flaky, blind-baked crust,
- and it must set for a few hours before you can dig in!
Top it with cinnamon (pretty design absolutely not required!) and slice into this show-stopping tart. It’s deliciously delicate and perfect for holidays, brunch, teatime or after dinner. This recipe requires time, but it’s simple and absolutely worth it!
More pies & tarts: Chocolate Bourbon Pecan Pie • Mini Chocolate Ganache Tarts
Note from the author
2025 update: I’m glad you found my South African melktert recipe! This recipe is a family favorite and as evidenced by the 100 5-star reviews, it’s one of yours too!
I first published this recipe back in 2014, and have since made two major updates. In 2021, I added baking tips and more in-depth step-by-step instructions to walk you through making your own milk tart from scratch. In 2025, I took new photos of the entire process and added more helpful details. I know you are going to love it!
Why you’ll love this recipe
- Melktert is a unique dessert. It’s lovely and delicate and the perfect ending to a special meal.
- It’s not difficult to make. Everything comes together easily, even though it takes a little bit of time.
- You can share food from another culture with your family. South African cuisine is wonderful and delicious — and more people need to know about it!
The story behind this recipe
This family recipe comes from my sweet mom, Andrea, a South African-born chef who has deeply influenced my creativity and many of the recipes I share. (Her cheese straws and mulled wine are holiday staples!) She graciously let me share her melktert recipe with you. Hers is simply the best. With nearly 100 5-star reviews, bakers worldwide agree!
Want to get straight to baking? Scroll or jump to the recipe at the end of this post!
Mom always said that South African households fell into two camps: those where the mother made melktert and those where she didn’t. Hers was the latter. Instead, my grandfather would sometimes bring home a special-order melktert from Die Koffiehuis, an Afrikaans restaurant in Cape Town. That pie, with its flaky, melt-in-your-mouth crust, was the real McCoy.
Though there are countless melktert recipes, my grandmother was once given an unusual crustless version where the flour sank to the bottom as it baked. It wasn’t a favorite of my mom’s — but technically, it made theirs a melktert-making household!
As my mom’s love for cooking grew (eventually leading her to culinary school before emigrating to the U.S.), she experimented with melktert recipes, hoping to recreate the ones from Die Koffiehuis. After many flops and sunken centers, she finally perfected this one!
Tools & equipment
One thing you need to know about this recipe: It does not have a baked filling, but it does have a baked crust. Of course, you’ll need a pie dish * for that — mine is 9.5-inches diameter. If yours is smaller, you may wind up with extra dough and filling. (Not necessarily a bad thing! Just make two or some mini ones!)
You’ll first mix the dough, roll it out with a rolling pin and blind-bake the crust with parchment paper * and pie weights. The filling is cooked on the stovetop and poured into the prepared crust. If you do not have pie weights, here are some alternatives to pie weights you can use.) You then let it set up before serving. This method works for me and it never flops!
Finally, to finish things off, you’ll add a dusting of ground cinnamon *. You can use your fingers or a fine-mesh strainer *. (I prefer to use this dusting wand — it’s less messy and takes up no space in my drawer!) If you want a pretty design on top, you can use paper doilies or cut your own paper snowflakes like I did.
melktert essentials
french rolling pin & silicone baking mat
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For the full measurements and step-by-step instructions, head down to the recipe card. It’s all there waiting for you!
Ingredients
This recipe uses very simple ingredients, so it’s important to use good quality ones, if you can! Here’s what you’ll need to grab at the grocery store to make this recipe:
- unsalted butter
- granulated sugar (AKA white sugar)
- large eggs
- all-purpose flour
- salt
- almond extract
- milk
- cornstarch: Make sure you are using corn starch, not tapioca starch or similar. (If you’re in the U.S., I recommend Argo brand corn starch. If you’re in South Africa, use Maizena.)
- vanilla extract *
- ground cinnamon *
Substitutions & variations
DO NOT substitute the corn starch! For your starch, make sure you are using corn starch. If you use any other kind of starch (organic, arrowroot powder, tapioca starch, etc.), your milk tart may not set properly. If you’re in the USA, we like Argo brand corn starch. If you’re in South Africa, Maizena works well. (I have no experience with brands from other countries, but if you find one that works for you, please leave a comment!)
Dairy-free milk tart: My mom has made a dairy-free version many times with success. She uses oat milk instead of dairy milk and plant-based butter. (Be sure to use plant-based butter that comes in a block, not the spread in a tub, which contains too much water.)
Gluten-free milk tart: We have also experimented with a gluten-free version. For the pastry, use a 1:1 gluten-free flour blend and the kind of plant-based butter that comes in a block, not the spread in a tub (it has too much water content). Pressing the dough into the dish is easier than rolling this one.
Best pastry for Melktert
Even though my South African Milk Tart requires making your own sweet shortcrust pastry, it really isn’t hard to make! Promise.
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. You could make this with your favorite pie crust, but the more delicate shortcrust pastry is way better — trust me on this!
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.
To roll or not to roll? This dough is more delicate, so it can be difficult to roll out with a rolling pin. I like how it looks and I don’t mind the challenge, but if you prefer less fuss, you can press the dough into the pie tin with your fingers and even it out with the back of a spoon.
How to make South African Milk Tart
Can you see why Melktert has always been one of my favorite recipes? It’s so easy and so good! I took all-new photos the last time I made melktert! I’m adding those for you here below. Here’s a quick run-down of how we will make milk tart:
1. Make the sweet pastry crust.
You’ll need a mixing bowl * and a whisk to form the dough. You can also use a stand mixer *, which I find easier! First, you’ll cream butter and beat in the sugar. Mix until crumbly.
Next, beat in the egg and the almond extract until combined. A few lumps are okay.
Stir in the flour and salt and mix until crumbly. Continue mixing until the pieces begin sticking together until a soft dough has formed.
Knead it into a ball, then chill it in the fridge for 10 minutes.
Then roll it out onto a lightly floured surface until it’s about ¼-inch thick and about 12-inches wide. Layer the dough into your greased pie dish *. Cut anyway access and pinch or use a form to form the edges. Alternatively, you can press the dough into the greased dish if you don’t want to roll it out.
2. Blind-bake the crust.
Next, bake it blind with parchment paper * topped with pie weights, rice or dry beans to keep the crust from bubbling and puffing up, and let it cool on a wire rack. Meanwhile, you can make the filling.
3. Prepare the filling.
To make the filling, whisk together the flour, sugar, cornstarch, eggs and vanilla extract * in a mixing bowl *, then set it aside.
Heat a saucepan over medium heat, and warm up milk and butter. Be careful not to boil it. Then add in a quarter of the hot milk mixture to the egg mixture, whisking well. This warms up the eggs without cooking them, called tempering the eggs.
Pour the tempered egg mixture back into the saucepan and return it to heat.
Stir it until it thickens and coats the back of your spatula *, but do not let it boil. It should be quite thick and hard to stir.
Pour the hot filling into the pre-baked pie crust and let it cool at room temperature. Once cooled, refrigerate it for a few hours until ready to serve.
4. Sprinkle with cinnamon and serve.
Just before serving it, sprinkle it with cinnamon! You can use as much or as little as you like. For an elegant effect, you can make a paper snowflake or use one of these paper doilies on top. Place it on the tart (it won’t stick if the tart is set!) and then dust the cinnamon on top. Remove it carefully and voilà!
Tips & tricks
- 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 whole milk and pure vanilla extract — I can promise you’ll be able to taste the difference!
- For your starch, make sure you are using corn starch. If you’re in the USA, use Argo brand corn starch. If you’re in South Africa, use Maizena. Do not use organic or tapioca starch (or any other kind of starch) or your milk tart may not set properly.
- When making the filling, make sure to keep the pan over medium heat. You don’t want to let the filling boil! (A reader commented that hers boiled and she still had success.)
Serving suggestions
One of my favorite tips for presentation is placing a paper or cloth doily over the top of the milk tart before sprinkling on the cinnamon topping. I use this baker’s dusting wand tool to help me sprinkle it evenly. You can cut it into 8 larger slices or about 10-12 thinner ones.
You can serve this milk tart for a simple afternoon teatime or a fancier high tea. Its light texture makes it a lovely treat to enjoy with friends alongside treats like madeleines or a bakewell tart. I have enjoyed many slices of melktert this way!
It’s also great for dinner parties, special meals or even a regular weeknight dessert. Might I suggest a nightcap to go with it? Melktert lovers will also adore my Melktertjies, my South African milk tart liqueur! You can sip it over ice or kick it back on its own.
Also, this Amarula Brandy Alexander cocktail is made with South Africa’s most famous liqueur, Amarula. It pairs really well with the cinnamon topping and milky texture of the pie.
FAQ
South African Milk Tart is a dessert with a sweet shortcrust pastry filled with a creamy custard filling. It is typically topped with a dusting of ground cinnamon.
When you are making a stove-top filling for milk tart, it will not thicken because it hasn’t heated through enough. It takes about 5-10 minutes for the mixture to thicken over medium heat. Do not be tempted to rush it, as boiling the mixture can cause it not to set properly. Another reason could be using another type of starch — corn starch works the best and shouldn’t be substituted.
Milk Tart is best the first day; however, if stored in the fridge, you can enjoy homemade milk tart within 2-3 days of making it.
More South African recipes
South African Milk Tart (Melktert)
ingredients
Sweet Shortcrust Pastry
- 12 tablespoons butter softened
- ½ cup sugar
- 1 large egg
- 2 cups all-purpose flour
- pinch salt
- ¼ teaspoon almond extract
Milk Tart Filling
- ½ cup sugar
- 3 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- 1 pinch salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 cups milk
- 1 tablespoon butter
- 1 tablespoon ground cinnamon
instructions
Sweet Shortcrust Pastry
- Preheat oven to 350°F (177°C). Grease a 9.5-inch pie dish * and set aside.
- Cream the butter until pale and fluffy. Add the sugar and beat until incorporated. Beat in the egg and almond extract until smooth, about 2 minutes. (A few lumps are okay.)
- 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. (Alternatively, you can press the dough into the pie dish. Use the back of a spoon to even it out.)
- Cover with a sheet of parchment paper and fill with pie weights. Bake blind for 15 minutes. Remove parchment and pie weights. Allow crust to cool completely on a wire rack.
Milk Tart Filling
- In a heat proof bowl, whisk together the sugar, flour, cornstarch, salt, eggs and vanilla extract. Set aside.
- In a medium saucepan over medium heat, heat the milk and butter together, stirring until the butter is melted. Do not boil.
- Add about a fourth of the milk to the egg mixture, whisking constantly to incorporate it evenly without cooking the eggs.
- Pour the egg mixture back into the saucepan with the hot milk. Return to heat and stir constantly with a spatula * until the mixture thickens and coats the back of the spoon. Again, do not boil.
- Pour the filling into the pie crust and let cool completely. Refrigerate 2-3 hours or until ready to serve. Sprinkle with cinnamon before serving.
- Store the tart in the refrigerator and enjoy within 2-3 days.
notes
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Meghan @ Cake 'n' Knife says
This 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 says
You’d love it, Meghan! Someone gave me the idea to make it for Thanksgiving this year. You know what that means!
Abby says
This has become one of my go to desserts to make! Everyone loves it (even people who claim they are not dessert people) I have also made it for a handful of friends from South Africa and they all say it tastes just like it did in their childhood. I did a lot of research into the different recipes available online for Milk Tart and this one definitely is the best in my opinion. Thank you!
Susannah says
Oh this makes me so happy to hear, Abby! It definitely is a great reminder of home. ❤️
Jenn says
I 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 says
Hi 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 says
I 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 says
Hi Eleni! I am SO glad you love milk tart and koeksisters as much as me! Cheers to you. <3
Karen says
So, you didn’t say what kind of flour?
Susannah says
Hey Karen, use all-purpose flour here. 🙂
Mazuryk Vermeulen says
This is one of the best milktarts I have tasted
Stacy says
Are 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 says
Hi 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.
Kristin says
I had the same issue with the crust. I added anther 15 min to my baking time, as well. I wonder if it has anything to do with the type of weights. I didn’t have any real pie weights so I used rice. It probably kept the middle from being heated properly, so I removed the rice for 5 minutes and lightened the amount of weight when I put them back on and baked another 10 minutes.
Cakespy says
I 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 says
Oh 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 says
Thank 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 says
Flavors 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 says
Raime, I’m so sorry the recipe did not work out for you. Every oven is so different. If you make it again, I would suggest baking the crust for a little bit longer until it is golden. If the center is still jiggly after a while of cooling, you can try putting it in the fridge to set up even more. I hope that helps!
Anita Kotze says
I am confused – you say it is a no bake tart but here you say to leave it in oven longer and centre should still be jiggly … so so we bake or not 🤔
Susannah says
Hi Anita, It is a no-bake custard but you do bake the crust. Some other commenters have mentioned they baked their custards, but I have not tried it.
Raime says
Flavors 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. 🙁
Rochelle says
Thank you for posting this recipe. I had been looking for a good milk tart recipe, and this was it! Everything worked well for me, and my South African husband said it was classic milk tart. I did accidentally allow the filling to boil in step 3, but this didn’t seem to affect it at all. It looked a little lumpy after boiling, but once it had cooled in the fridge with saran wrap on top, the filling was smooth and consistent. Maybe just barely boiling it helped it set up well for those who are having trouble that way. Thanks again Susannah!
Susannah says
Hi Rochelle! Thank you so much for letting me know this recipe worked for you! I’m so happy to hear your husband said it was a classic one. Thanks also for the tip about bringing it to a boil! I’ve been craving a milk tart and look forward to making this one again soon.
Penny Filmalter says
This is just like the recipe that I lost. Except I separate the egg whites and yolks, then after the filling is cooked and cooked slightly, I fold in the beaten egg whites , then pour into base.
You beat the egg whites till soft peaks.
My South African mom in law showed me this way.
Susannah says
Glad you were able to find this recipe, Penny! Interesting how your mother-in-law did the eggs — I’ll have to try that one day!
Sarah says
What a great receipt. Wonderful texture
Susannah says
So glad you enjoyed, Sarah!
Elmari Muller says
Now try the milk tart filling in your pancakes. Delicious. I am from SA and huge milk tart fan. I grew up with your recipe
Susannah says
So glad to hear this Elmari! Milk tart is the best and you’re right that I should try it in pancakes! That sounds wonderful.
Stef says
Nice recipe and I’ll definitely make it again, although a would only add half of the suggested cinnamon next time.
Susannah says
The cinnamon should definitely be added to taste! So glad you enjoyed, Stef.
Evdokia Fryer says
I’m Greek Australian married to a South African and I always bake rusks and koeksisters but have been looking for a Milk Tart Recipe. I made this one today and it was delicious- so easy and my husband said it was perfect. No doubt I will be making it often.?
Susannah says
Hey Evdokia! Thank you so much for sharing! I’m so glad your husband liked this recipe.
Christine Reder says
Hello. I am making this recipe for my South African boyfriend. Can it be made the night before? Christie
Susannah says
Hey Christie, you can absolutely make it the night before! Hope he enjoys it.
Jessie says
Mine kept splitting. Can I please ask why the recipe calls for 2 eggs and not just egg yolks?
Susannah says
Hey Jessie, Thanks for the questions. I am guessing that you overcooked the custard on the stove. Check out this article about problems with custard. To answer your question about the eggs: Eggs with whites set up firmer. Just egg yolks would makes a softer custard. Try chilling your milk tart for longer — it cuts nicely when it is nice and firm. Hope this helps!
Lorraine says
Hi I made this today and it was so delicious,,as I don’t like nutmeg I used all cinnamon which I love,so happy with it but instead of cinnamon on the top mine will have cream around the edge and filled with fruit,,it’s for Christmas dinner
Susannah says
So glad to hear you enjoyed this, Lorraine!
Tess says
This milk tart or “melktert” as we call it in South Africa was absolutely delicious! First time making one and it was for my sister’s birthday, so high stakes. We were both craving a taste of home as we’re living overseas. This was just like I remember it! My biggest tip found in the comments was to keep stirring the mixture for ages until it was really smooth and thick. It set perfectly after that! Thanks so much for the recipe 🙂
Susannah says
Hey Tess! I am so glad to hear you and your sister loved this recipe. Enjoy and hope you make it for years to come!
Bunny says
Important to say on a lower medium it takes 20 to thicken at this volume.
Most people are thinking the messed something up before 20 minutes. Mine thickened at exactly 22 minutes with no chunks no boiling.
Susannah says
Thank you for this tip, Bunny! I’m glad to hear the recipe thickened up for you properly.
Penny says
Hi! It was national Melktert day a couple of days ago… not that I get these alerts but it was in the SA press! There is nothing like a Melktert in my mind – though a good recipe is essential! I have never had a “no bake” one so this is a first for me. I will try it. I was definitely from a non Melktert family but I love them… along with everything else South African to eat; I am in a place where my heart longs for SA (we have been in Lockdown in the UK, since November and its hard, alone) – but a Melktert might just fill the longing… I have so many good memories attached to the tart! Good friends, sociable events and wide open spaces.
Susannah says
Hi Penny! I’m so glad you found this recipe through National Melktert Day. I wish that were everyday! Hope this recipe helps fill the void during this time. 🙂
Claudine says
Made this for my SA bf’s 30th tomorrow. Came out beautifully, but we’ll see how it tastes tomorrow. 🙂 A couple tips for those who don’t have well-stocked kitchens like myself: I subbed aluminum foil for parchment paper, uncooked rice for pie weights, and I managed to press the dough into the pie dish without a rolling pin. Thanks for a great recipe, Susannah!
P.S. I forgot to put the almond extract into the crust because it isn’t included in the instructions. 🙂
Susannah says
Hey Claudine! I’m so glad this recipe turned out well for you. Thanks for sharing your tips and letting me know about the missing step — I’ve updated the recipe!
Thu Walmsley says
Hi there, I want to try out this recipe, it looks wonderful. Just wondering if I could use a stand mixer with the bread hook to knead the dough?
Susannah says
Hey Thu, I have never tried that but I don’t see why you couldn’t! Just be careful not to overknead. Let me know how it turns out.
Thu Walmsley says
Hi Susannah,
I’m hoping to try out this recipe. Would the crust get soggy if I make it the day before and leave it in the fridge?
Susannah says
Hey Thu, I have definitely done that before and I think that would be just fine! I often enjoy leftovers a day later and it isn’t soggy at all. I hope you enjoy!
Lesley says
Question: you mention a quart of milk… is that a US quart or imperial? Makes quite a difference to the quantity of liquid?
Susannah says
Hi Lesley, I use US quarts, which is equal to 946mL or 4 US cups. If you have an imperial measuring cup, 1 US quart is equivalent to 0.81 imperial quarts. Hope that helps!
Jan says
Hi. I have just had one of the custard tarts …and have looked for a recipe…I notice it has cornstarch and flour…..I was wondering if I could use gluten free flour instead of flour…
Susannah says
Hey Jan! I have never tried making this into a gluten-free milktert, but I believe it can be done. You can use 1:1 gluten-free flour for the crust. For the filling, don’t bother with gluten-free flour as alternative flours lack the thickening properties that all-purpose flour has. Arrowroot does but it’s similar to cornstarch, so you will instead want to experiment with omitting the flour and increasing the cornstarch. 4-5 tablespoons might do it. Let me know if you try it and how it comes out!
taylo says
Thank you for this recipe! I used to make melktert every year for Christmas with my grandmother Mouse. Her recipe was sadly lost when she passed away, and this one is so close to how we used to make it together. Thank you for helping to keep that Christmas magic alive!
Susannah says
I’m so glad you love this recipe and it brings up happy memories for you! Enjoy!
Ali says
Can I use uncooked rice if I don’t have pie weights?
Susannah says
Hey Ali! Definitely. I have used dry rice and uncooked beans before and both work like a charm. Here are some other alternatives to ceramic pie weights. Hope this helps!
//susannah
Ali says
Thank you so much!
Donna says
Help!
Regular sugar or powdered sugar?
Am planning on making this today, so hoping somebody sees this..
Susannah says
Hi Donna! Regular granulated sugar is what I use. You can also use a superfine sugar, but I wouldn’t recommend powdered.
Pam clarke says
What size pie dish please?
Susannah says
Hey Pam! A regular 9-inch pie dish should work well.
ZD Tsha says
Filling is good, takes long to set- crust too sweet
Meg Viljoen says
I tried this recipe last night, I just swopped the base for a tennis biscuit base. It was so delicious, the texture of the filling was so smooth and silky, everyone loved it.
Annie Garland says
Wanted to make a traditional SA dessert for a family friend now living in the UK. This went down a storm and I got best ever tasted even from non believers. Pastry cooking time is wrong. 30 mins @ 180 fan plus back 5 mins without baking beans to crisp base. Otherwise perfect. Thank you
Susannah says
Hi Annie! Thanks for sharing what worked for you. It sounds like you may have been using a convection oven — this recipe was tested with a non-convection oven.
Laura Brand says
I’ve been trying to find a melk tert recipe for my SA husband, and this one is amazing. I was an idiot and put a whole tablespoon of cinnamon into the filling though! it was a light tan color and we both thought it was an interesting addition- till I came back and learned it was my mistake! LOL!
Some people are having a hard time with stiffening the filling. Just give it time…you’ll need medium heat and stirring constantly until it does thicken, trust the process. (It works a lot like tapioca pudding)
Kiki Louise says
Thank you so much, this recipe was a great hit. I made it as a surprise for my SA partner, and he said it brought back fond memories.
I did not need to adjust the recipe at all- all measurements and temperatures were perfect. The filling set exactly as intended, with no need to bake in the oven. I was very mindful of ensuring the milk mixture reached that lovely thick stage, without boiling, and it worked a treat.
Keeping this one to go in my collection of classic favourites. <3
Susannah says
Hey Kiki! I am so happy to hear your partner loved this recipe and that it is now one of your classic favorites! Thanks so much for stopping by to tell me how it went for you.
Lisa Marie Pullen says
I made this for a friend from South Africa and he gave it a 10 out of 10. I misread the directions and put my sugar in milk and butter but it didn’t make any difference. The crust is going to be lighter in color because it’s a shortbread crust.
Susannah says
Aw I am so happy to hear that your friend loved it, Lisa! I’m glad everything worked out for you!
ali says
Do you think it matters if the filling goes over the crust… cause I had some issues…
Susannah says
Hey Ali! So sorry this happened. I am guessing your pie dish was either too shallow or too small in diameter. I wouldn’t fill the crust over the edges — instead, consider adding filling to the upper rim of your prebaked crust, then pour the excess filling into a couple of ramekins or a greased muffin tin for extra servings. Hope this helps for next time!
Dineo says
Hi Susannah
I’m a South African living in the USA and have been looking for easy melktert recipe. And yours delivered. I just made it and everything went well except the bottom of the crust did not look like it was done. The edges were great though. I followed all your directions as stated and then put the pie in the oven for about 20 minutes and it come out really nice. I’m excited to make more of these for our son’s school Global Festival.
Susannah says
Thanks Dineo! I am so glad to hear you loved the recipe. You could probably have baked the crust a little longer. Thanks so much for your tips!
ASHLEY says
Made it! … came out so nice!
Proof is in the tasting though… waiting for it to cool down etc.
Almost cant wait.
Susannah says
So glad you loved it, Ashley!
Parvershree Pillay says
We are South African and my son loves milk tart and I usually do not make it as I’ve not had much success in the past! I tried your recipe out today and it was easy to follow and make! The crust was super easy and baked well with your suggested pie weights! We are yet to taste them but I snuck a taste of the filling and it was delicious! It does take a while to thicken but it gets there eventually 🙂
Susannah says
Thank you so much for your comment, Parvershree! I’m so happy to hear it turned out well, and I hope you continue to love this recipe for years to come.
Marnie says
Great recipe. Messed up the filling the first time . The filling didn’t set so I just poured it back into a saucepan on medium heat and stirred till I saw it thicken and put it back into the pie crust. And it set perfectly.
Susannah says
Such a good tip! Thanks for sharing your experience, Marnie. Glad it came out well!
Zita says
I made this last night and it was perfect. I put together a quick Graham cracker crust which set in the fridge while I prepared the filling. As you have advised, you MUST cook the filling long enough (whilst gently whisking) for it to completely thicken up in the pan. It was thick, smooth and creamy. Having cooled on the side for a while, I then left it in the fridge overnight. It was honestly one of the best melkterts I’ve had (I’m a South African ex-pat – so I’ve had many) 🙂 Thanks so much. It will be my go-to recipe going forward.
Susannah says
So glad you loved it, Zita! That is high praise from a ZA ex-pat. 🙂
Anthony Rose says
I like the presentation. I’m also grateful because the hunt for the true melktert is a difficult one and you have almost certainly saved me many many hours of labour and wrong steps. Thank you!
Susannah says
Hi Anthony! I’m so happy to hear this. I made it again the other day and I was reminded of how much I love it too. Hope you enjoy many melkterts for many years to come!