Step into any South African home, and chances are you’ll find a beloved Milk Tart – or Melktert as it’s affectionately known! This iconic dessert truly embodies South African comfort food, and now you can make it without ever turning on your oven. Our easy No-Bake Melktert recipe features a perfectly crisp, buttery biscuit crust cradling a silky-smooth, vanilla-infused stove-top filling that sets beautifully in the fridge, all finished with a delicate dusting of cinnamon. It’s an old-school dessert that evokes warmth and nostalgia, making it the perfect sweet treat for family gatherings, a leisurely afternoon tea, or just when you crave a taste of home. Get ready for a flawless, creamy result every time – no baking required!
No-Bake South African Milk Tart (Melktert)
A classic no-bake South African dessert, this Melktert features a crisp, buttery biscuit crust and a smooth, creamy vanilla, dusted with cinnamon. An iconic comfort food perfect for any occasion – no oven needed, sets in the fridge!
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
Notes
Tips for the Perfect No-Bake Melktert:
- Biscuit Crust Perfection: When pressing the crushed biscuit (cookie) mixture into the tart dish, ensure it's firmly and evenly packed, especially up the sides. Use the back of a spoon or a flat-bottomed glass to compact it well. This creates a sturdy base that will hold its shape beautifully as it chills.
- Lump-Free Filling: Whisk your milk and flour vigorously and continuously as it heats to prevent lumps. A balloon whisk is your best friend here!
- Tempering Eggs: Don't skip tempering the eggs! Slowly adding the hot milk mixture to the egg mixture while whisking prevents the eggs from scrambling, ensuring a silky-smooth cooked filling.
- Cooking the Filling: Cook the filling until it's thick enough to coat the back of a spoon. It will thicken further as it cools and sets in the refrigerator. Don't overcook, or it may become too dense.
- Preventing a Skin: To prevent a skin from forming on the filling while it cools, you can either place cling film directly onto the surface of the warm mixture or dust immediately with a generous layer of cinnamon.
- Chilling is Essential: Allow the Melktert to cool completely at room temperature, then chill in the refrigerator for at least 3-4 hours (or ideally overnight) before slicing. This is crucial for the filling to set properly and for clean slices.
- No-Bake Melktert is always served chilled, often with a cup of coffee or tea.
- It makes a wonderful dessert after a hearty South African braai or a Sunday family lunch, especially refreshing during hotter months.
- Serve it as a delightful treat at afternoon tea parties or any festive gathering where you need an impressive, yet easy, make-ahead dessert.
- Spice It Up: Instead of just cinnamon, try dusting with a mix of cinnamon and a tiny pinch of freshly grated nutmeg for added warmth.
- Zesty Twist: Add a teaspoon of orange or lemon zest to the milk while it's heating for a subtle citrus note in the filling. Remember to strain it out before adding the egg mixture.
- Individual Tarts: Press the biscuit base into smaller tartlet tins and pour in the cooked filling for individual no-bake servings – perfect for entertaining!
- Make Ahead: Melktert is an excellent make-ahead dessert. You can prepare it a day or two in advance and store it in the refrigerator.
- Storage: Store leftover Melktert in an airtight container in the refrigerator for up to 3-4 days.
Nutrition
Calories: 573kcalCarbohydrates: 50gProtein: 9gFat: 38gSaturated Fat: 21gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 131mgSodium: 624mgPotassium: 298mgFiber: 1gSugar: 26gVitamin A: 1128IUCalcium: 189mgIron: 2mg
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