Milk Tart (Melktert): Classic South African Dessert Recipe

 Silky, gently sweet custard under a snowfall of cinnamon — the tart that graces every South African tea table, bake sale and family gathering.

By K.B. Shivuri · The Seasoned HearthPrep: 30 minBake: 35 minServes: 10

Ask any South African to name the dessert of their childhood and, more often than not, the answer is melktert. Cool, silky milk custard — barely sweet, delicately scented with cinnamon and vanilla — resting in a crisp, buttery crust and finished with that unmistakable dusting of cinnamon on top. It is humble and elegant at once, and it belongs to all of us.

Milk tart is gentler than most custard tarts: more milk, less egg, so the filling stays soft, light and cool on the tongue. That gentleness is exactly what makes it so beloved — and it is very achievable at home. Let me take you through the traditional baked version, step by step.

Prep Time

30 min

Bake Time

35 min

Chill Time

2 hrs

Serves

10

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What You Will Need

For the Crust

• Cake flour2 cups
• Icing sugar1/2 cup
• Saltpinch
• Cold butter, cubed125g
• Egg yolk1
• Cold water2–3 tbsp

For the Filling

• Milk4 cups
• Cinnamon stick1
• Vanilla essence1 tsp
• Butter2 tbsp
• Sugar3/4 cup
• Cake flour3 tbsp
• Cornflour3 tbsp
• Eggs, separated3
• Ground cinnamon, for dustinggenerous

How to Make Milk Tart — Step by Step

Step 1 — Make and bake the crust

1. 1
   Rub the cold butter into the flour, icing sugar and salt until it resembles fine crumbs. Mix in the egg yolk and just enough cold water to bring the dough together. Chill for 30 minutes.
2. 2
   Press or roll the pastry into a greased 24 cm tart dish. Prick the base with a fork and blind bake at 180°C for 15–20 minutes until pale golden. Set aside to cool.

Step 2 — Infuse the milk and make the custard

1. 3
   Heat the milk with the cinnamon stick and vanilla until just below boiling, then remove the cinnamon stick.
2. 4
   Whisk the sugar, flour, cornflour and egg yolks together in a bowl. Slowly whisk in the hot milk, then return everything to the pot and stir over low heat until thick, smooth and glossy. Stir in the butter.

Step 3 — Lighten, fill and bake

1. 5
   Beat the egg whites to soft peaks and fold them gently into the warm custard — this is what gives melktert its signature light, silky texture.
2. 6
   Pour the filling into the baked crust and bake at 180°C for 15 minutes, until just set with a gentle wobble in the centre.
3. 7
   Cool to room temperature, dust generously with cinnamon, and chill for at least 2 hours before slicing. Milk tart is at its best served cool.

Low heat, constant stirringThe custard scorches easily. Keep the heat low and stir all the time, right into the corners of the pot. If you rush it, you get lumps and a caught bottom; take it slow and you get silk.

The Seasoned Hearth tip — chill before you sliceMelktert needs at least 2 hours in the fridge to set fully. Cut it too soon and the filling slumps; give it its rest and you get those clean, proud slices the tart is known for. It is even better made the day before.

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Good to Know

• Fridge tart shortcut — there is also a no-bake "fridge melktert" set with extra cornflour or gelatine; lovely in summer, though the baked version remains the classic.
• Crust options — some families use a biscuit-crumb crust (Tennis biscuits are traditional) instead of pastry for a quicker tart.
• Storage — keeps in the fridge, covered, for up to 3 days. The cinnamon is best dusted fresh if you make it far ahead.
• It has its own day — South Africans love melktert so much that National Milk Tart Day is celebrated every February.

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Frequently Asked Questions

What is the difference between milk tart and custard tart?

Milk tart uses a much higher ratio of milk to egg, so the filling is lighter, softer and less rich than a typical custard tart — cool and silky rather than dense. The folded-in egg whites and cinnamon dusting are also signature touches.

Why did my filling turn lumpy?

The heat was too high or the stirring stopped. Cook the custard gently, stirring constantly, and whisk the hot milk into the egg mixture slowly. If lumps do form, a quick pass through a sieve or a firm whisking will usually rescue it.

Can I make milk tart the day before?

Yes — it is actually better made ahead, as the filling sets beautifully overnight in the fridge. Dust the cinnamon over just before serving so it stays fresh and fragrant.

Can I use a biscuit crust instead of pastry?

Absolutely. Crushed Tennis biscuits (or any coconut biscuit) mixed with melted butter, pressed into the dish and chilled, is a much-loved shortcut crust — no baking needed for the base.

A Slice of Home

Melktert is the taste of Sunday visits and church bazaars, of tea poured and stories told. Bake one, dust it with cinnamon, and watch it disappear slice by gentle slice.

— K.B. Shivuri, The Seasoned Hearth