This smooth and creamy milk tart, or melktert, is one of South Africa’s most-loved traditional bakes. With a buttery crust, soft custard filling and cinnamon dusting, it’s the perfect old-school dessert for family gatherings or afternoon tea.
Traditional Milk Tart (Melktert)
A soft, cinnamon-topped South African milk tart with a creamy custard filling and buttery crust – a classic dessert for any occasion.
Ingredients
Crust
- 225 grams biscuits marie, tennis
- 200 grams butter
The Milk Tart
- 1 liter milk full cream
- 1 cup flour
- 1 tsp vanilla
- ¼ tsp salt
- 2 eggs
- ¾ cup sugar white
- 75 grams butter
Instructions
Crust
- Crush the biscuits into the tart dish.
- Melt 200g butter.
- Mix butter with crushed biscuits.
- Shape crust in the tart dish.
The Milk Tart
- Mix 100ml milk and flour together and keep aside.
- Heat 900ml milk in a pot on the stove.
- Scramble two eggs in a cup.
- Mix in vanilla and salt with the eggs.
- Keep aside.
- Add the sugar and 75g butter to the milk.
- As the milk mix heats up, add the egg mix while stirring.
- While whisking continuously, add in the flour mix.
- Keep whisking until mix thickens.
- Pour into the crust.
- After 10 minutes, sprinkle cinnamon over the tart.
Video
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