South African Milk Tart (Melktert) Recipe – A Classic Creamy Custard Dessert

Growing up in South Africa in the 1970s, few things felt as special as a slice of warm milk tart fresh from the oven. It was the dessert that appeared at family gatherings, school events, and quiet Sunday afternoons – simple, comforting, and always eagerly anticipated. South African “Dutch” Milk Tart (Melktert) is a classic treat, known for its silky, lightly spiced custard filling and delicate crust, and it carries with it a deep sense of nostalgia and home. Here’s a traditional, reliable version you can make at home.

Milk Tart

Ingredients

For the crust (sweet pastry – you can use store-bought shortcrust pastry if you prefer.)

125 g butter (softened)
100 g sugar
1 egg
250 g plain flour
1 tsp baking powder
Pinch of salt

For the filling:

1 litre milk
1 cinnamon stick
2 tbsp butter
2 eggs (separated)
150 g sugar
3 tbsp flour
3 tbsp cornflour (cornstarch)
1 tsp vanilla extract
Pinch of salt
Ground cinnamon (for dusting the top of the tart)

Method

1.        To make the delicious pastry base cream the butter and sugar until light and fluffy

2.        Beat in the egg, then sift in flour, baking powder, and salt. Mix to form a soft dough.

3.        Press dough into a greased 23cm fluted cake tin – make sure your cover the base and sides evenly.

4.        Prick the pastry base with a fork then bake at 180°C for 15–20 minutes or until lightly golden. Let cool.

For the Filling

In a medium pan, heat the milk, cinnamon stick and butter to just below simmering point and then remove promptly from heat. Remove cinnamon.

In a bowl, whisk egg yolks and sugar until pale.

Add flour, cornflour, and salt and mix until nice and smooth.

Slowly pour in the warm milk, whisking constantly.

Return mixture to the pot and cook over medium heat, stirring continuously until thickened.

Remove from heat and stir in vanilla.

Beat egg whites to soft peaks, then gently fold into the custard.

Pour the custard mixture into the pastry case then bake at 180°C for 25–30 minutes until set but still slightly wobbly in the centre.

Cool completely before slicing. It will firm up as it cools.

Just before serving dust with ground cinnamon.

Tip:

For an extra traditional touch, add a pinch of ground nutmeg along with the cinnamon.

Best served chilled or at room temperature.

The texture should be soft and creamy – not firm like a typical custard tart.