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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
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
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
3
Heat the milk with the cinnamon stick and vanilla until just below boiling, then remove the cinnamon stick.
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
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.
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.
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.
Crisp on the outside, syrup-soaked within — the golden plaited treat that has ruled South African tea tables for generations.
By K.B. Shivuri · The Seasoned HearthPrep: 40 minCook: 30 minMakes: 24
A proper koeksister is a small miracle of contrasts: shatteringly crisp on the outside, cool and dripping with syrup on the inside, sweet enough to make your teeth sing and utterly impossible to stop at one. These plaited, deep-fried, syrup-dunked treats are one of the crown jewels of South African baking, beloved at church bazaars, tea tables and family gatherings for generations.
The secret to that famous crisp-outside, syrupy-inside magic is a single rule passed down through every koeksister-making family: hot koeksister, ice-cold syrup. Get that right and everything else follows. Let me take you through it properly.
Prep Time
40 min
Cook Time
30 min
Makes
24
Difficulty
Medium
Start the syrup the day beforeThe syrup must be truly ice-cold when the hot koeksisters hit it — that temperature shock is what seals the crisp shell and pulls the syrup deep inside. Make it the night before and refrigerate it. Some families even keep a bowl of it sitting in ice while they work.
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What You Will Need
For the Syrup (make the day before)
Sugar4 cups
Water2 cups
Cinnamon stick1
Lemon juice1 tsp
Cream of tartar (optional)pinch
Ground ginger (optional)1 tsp
For the Dough
Cake flour4 cups
Baking powder4 tsp
Salt1/2 tsp
Butter2 tbsp
Egg1
Milk1–1.25 cups
Cooking oil, for deep fryingenough to fry
How to Make Koeksisters — Step by Step
Step 1 — Make the ice-cold syrup (day before)
1
Dissolve the sugar in the water over gentle heat, then add the cinnamon, lemon juice, cream of tartar and ginger. Boil for 5 minutes, cool, and refrigerate overnight until ice cold.
Step 2 — Make and rest the dough
2
Rub the butter into the flour, baking powder and salt until it resembles fine crumbs. Mix in the egg and enough milk to form a soft dough.
3
Knead briefly until smooth, cover, and let it rest for 30 minutes — resting makes the dough easier to plait.
Step 3 — Cut and plait
4
Roll the dough out to about 5 mm thick. Cut into strips roughly 7 cm long, then slit each strip into three strands, leaving the top joined.
5
Plait the three strands neatly and pinch both ends firmly closed so they do not unravel in the oil.
Step 4 — Fry hot, dunk cold
6
Heat the oil to 180°C. Fry the koeksisters in small batches for 2–3 minutes per side, until golden and cooked through.
7
Working fast, lift each hot koeksister straight from the oil into the ice-cold syrup. Hold it under for a few seconds, turning to coat, then lift onto a rack to drain. Keep the syrup cold the whole time.
The Seasoned Hearth tip — work in a rhythmSet up a little production line: fry a batch, dunk the batch, rack the batch. If koeksisters wait around before dunking they cool down and will not drink up the syrup. Two sets of hands make this a lovely job to share.
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Good to Know
They freeze brilliantly — koeksisters are one of the few fried treats that freeze well; eat them straight from the freezer or barely thawed, the traditional way.
Koeksister vs koesister — the plaited, syrupy version is the Afrikaans koeksister; the Cape Malay koesister is a soft, spiced, oval doughnut rolled in coconut. Both are wonderful, and they are different treats.
Storage — keep them in the fridge in a sealed container; the cold keeps the syrup set and the outside crisp.
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Frequently Asked Questions
Why must the syrup be ice cold?
When the hot koeksister meets ice-cold syrup, the outside seals crisp while the syrup is drawn deep into the middle. Warm syrup just makes them soggy. It is the single most important rule of koeksister making.
Why did my koeksisters come out doughy inside?
The oil was too hot, browning the outside before the middle cooked. Keep the oil at a steady 180°C and fry a little longer at a gentler heat, and the plait will cook through evenly.
Can I freeze koeksisters?
Yes — beautifully. Freeze them in a sealed container once drained, and enjoy them straight from the freezer or after a few minutes at room temperature. Many South Africans insist a half-frozen koeksister is the best kind.
What is the difference between a koeksister and a koesister?
The koeksister is the crisp, plaited, syrup-drenched Afrikaans treat in this recipe. The Cape Malay koesister is a soft, gently spiced doughnut, boiled in syrup and rolled in coconut. They share a name and a sweet tooth, but they are distinct traditions.
Worth Every Sticky Finger
Koeksisters ask for a little patience — a rested dough, a truly cold syrup, a steady rhythm at the pot — and repay it with the most gloriously sticky treat in the land. Make a double batch; they vanish.
Creamy, gently spiced and topped with a ribbon of apricot jam — the baked pudding that tastes of Sunday lunches and childhood kitchens.
By K.B. Shivuri · The Seasoned HearthPrep: 15 minCook: 45 minServes: 6
Sago pudding is one of those dishes that lives in the memory long after the plate is cleared. Soft, creamy and studded with those little translucent pearls, baked until just set and finished with a sweet swirl of apricot jam and a dusting of cinnamon — it is the pudding of Sunday lunches, of grandmothers' kitchens, of being called to the table for something warm and comforting.
Sago comes from the pith of tropical palms, and its pearls behave much like tapioca, turning soft and glossy as they cook. The pudding could not be simpler — a few pantry staples and a little patience at the stove. Let me show you how to get it silky and perfectly set.
Prep Time
15 min
Cook Time
45 min
Serves
6
Difficulty
Easy
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What You Will Need
For the Sago Pudding
Sago1 cup
Milk4 cups
Saltpinch
Sugar1/2 cup
Butter2 tbsp
Vanilla essence1 tsp
Eggs, lightly beaten3
Apricot jam4 tbsp
Ground cinnamon1 tsp
How to Make Sago Pudding — Step by Step
Step 1 — Soak and cook the sago
1
Soak the sago in the milk with a pinch of salt for about 30 minutes — this softens the pearls so they cook evenly.
2
Cook the sago and milk gently over low heat, stirring often, for 15–20 minutes, until the pearls turn translucent and the mixture thickens to a soft porridge.
Step 2 — Enrich and combine
3
Remove from the heat and stir in the sugar, butter and vanilla until smooth.
4
Let it cool for a few minutes, then stir in the beaten eggs. Cooling first stops the eggs from scrambling in the hot mixture.
Step 3 — Top and bake
5
Pour into a greased ovenproof dish. Dot and gently swirl the apricot jam over the top, then dust with cinnamon.
6
Bake at 180°C for 30–40 minutes, until set with a slight wobble and lightly golden. Serve warm with custard.
Keep the heat gentleSago catches and clumps if the heat is too high or you stop stirring. Cook it low and slow, stirring regularly, and it will stay smooth and silky rather than lumpy or stuck to the pot.
The Seasoned Hearth tip — soak for silkinessDo not skip the soak. Giving the sago time in the milk before cooking is the difference between evenly soft pearls and a pudding with hard little centres. Thirty minutes is all it takes.
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Ways to Serve Sago Pudding
With warm custard — the classic and beloved pairing.
With a spoon of extra apricot jam — for those who love it sweet.
With a drizzle of cream — simple and indulgent.
On its own, warm — honestly, it needs very little.
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Frequently Asked Questions
What is sago?
Sago is a starch made from the pith of tropical palm stems, sold as small dry pearls. When cooked in liquid it turns soft and translucent, much like tapioca, making it perfect for creamy puddings.
Is sago the same as tapioca?
They are very similar and cook almost identically, but come from different plants — sago from palm pith, tapioca from cassava root. You can use tapioca pearls in this recipe with lovely results.
Why did my sago go lumpy or gluey?
This usually happens when the heat is too high or the pudding is not stirred enough. Cook it gently over low heat, stir regularly, and soak the sago first for the smoothest result.
Can I make sago pudding ahead of time?
Yes. It keeps well in the fridge for 2–3 days and can be gently reheated. It is loveliest warm, so warm individual portions with a splash of milk to loosen it before serving.
A Spoonful of Childhood
Sago pudding is proof that the simplest dishes hold the deepest memories. Make a warm dish of it, pour over the custard, and you will understand exactly why it has never gone out of fashion.
Layers of cool whipped cream, sticky caramel, crunchy biscuits, and showers of crumbled Peppermint Crisp chocolate — this is the dessert every South African knows by heart, loves without reservation, and never says no to.
By K.B. Shivuri · The Seasoned HearthPrep: 20 minutesChill: 4 hours minimumServes: 10–12
Peppermint Crisp tart is a South African favourite made with layers of Tennis biscuits, whipped cream, caramel and mint chocolate. This no-bake version takes around 20 minutes to prepare, then chills for at least four hours so the biscuits soften and the flavours come together.
Make it the day before a braai, family lunch or celebration, and serve it straight from the fridge.
Prep Time
20 min
Chill Time
4+ hrs
Serves
10–12
Difficulty
Very Easy
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The Three Ingredients That Make This Dessert Iconic
Peppermint Crisp tart depends on three specific South African ingredients that, together, create something extraordinary. They are not interchangeable with substitutes — though substitutes work, the authentic combination is what makes this dessert unmistakably South African.
Nestlé Caramel Treat — a tin of pre-made caramel (essentially boiled condensed milk) sold in South African supermarkets. This is the caramel layer. Substitute: dulce de leche.
Bakers Tennis Biscuits — coconut-flavoured rectangular biscuits that form the crisp, slightly chewy layers within the tart. Substitute: any plain coconut or vanilla biscuit.
Peppermint Crisp chocolate — a Nestlé chocolate bar made of milk chocolate surrounding a hollow tube of crisp mint flakes. This is the star ingredient that gives the tart its name and its unique flavour. Substitute: after-dinner mint chocolate, finely chopped, but the result is not quite the same.
Caster sugar (optional, for sweetening cream)1 tbsp
Vanilla essence1 tsp
Nestlé Caramel Treat (385g tin)2 tins
Bakers Tennis Biscuits1 packet (200g)
Peppermint Crisp chocolate (49g bar)2 bars
The Seasoned Hearth tip — use very cold creamCold cream whips faster, fluffier, and holds its shape much better than cream at room temperature. Take the cream out of the fridge only when you are ready to whip it. Some bakers even chill the mixing bowl and beaters in the freezer for 10 minutes beforehand — this small step makes a real difference, especially on a warm South African day.
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How to Make Peppermint Crisp Tart — Step by Step
Step 1 — Whip the cream
1
In a large bowl, whip the cold cream with an electric mixer until soft peaks form — the cream should hold its shape but still look smooth and glossy. Add the caster sugar and vanilla essence and whip for another 30 seconds until you reach stiff peaks. Do not overwhip — the cream should look soft and pillowy, not grainy or buttery.
Step 2 — Make the caramel cream
2
Open the tins of Caramel Treat and scoop the contents into a separate bowl. Stir vigorously with a wooden spoon for 30 seconds until smooth — straight out of the tin it is often a little stiff. The caramel should be loose and spreadable.
3
Gently fold the smooth caramel into the whipped cream, swirling rather than mixing — you want streaks of caramel and cream rather than a uniform colour. Stop folding when the mixture is mostly combined but still streaky. This caramel-cream mixture is the key to the magic.
Do not fold too vigorouslyFolding the caramel into the cream should take 30–45 seconds maximum. Over-mixing causes the cream to deflate and lose its airy texture, and you end up with a sad, dense mixture rather than the light, fluffy filling that makes this tart so wonderful. Soft, easy folding is what you want.
Step 3 — Crush the Peppermint Crisp
4
Roughly chop one Peppermint Crisp bar into uneven pieces using a knife — you want a mix of larger and smaller chunks, with the crisp mint flakes scattered throughout. Reserve the second Peppermint Crisp for the top of the tart.
Step 4 — Build the layers
5
Take a glass or ceramic dish approximately 23x23cm or any similar size (a deeper, square dish shows the layers beautifully). Spread a thin layer of caramel cream on the bottom — just enough to glue the first biscuit layer in place. About 3–4 tablespoons.
6
Place a single layer of Tennis biscuits across the bottom — break them to fit if needed. Cover with about ⅓ of the caramel cream mixture. Sprinkle generously with crushed Peppermint Crisp.
7
Repeat: biscuits, caramel cream, peppermint crisp. Then one more layer: biscuits, then a final thick layer of caramel cream on top. You should have used three layers of biscuits and finished with caramel cream as the top layer.
Step 5 — Finish and chill
8
Grate the second Peppermint Crisp bar finely over the top of the tart — or chop it into small pieces and scatter generously. The whole surface should be covered in green-flecked chocolate.
9
Cover the dish with cling wrap and refrigerate for at least 4 hours, but preferably overnight. The chilling time is essential — this is when the biscuits soften and absorb the cream, becoming cake-like in texture. A tart eaten too soon has hard biscuits and disappointing texture. A tart eaten the next day is sublime.
10
Serve cold, straight from the fridge. Cut with a sharp knife dipped in hot water for clean slices.
The Seasoned Hearth tip — make it the day beforePeppermint Crisp tart is genuinely better made 24 hours in advance. The biscuits fully soften, the flavours meld, and the texture becomes silky-soft rather than crunchy. Make it the night before serving and refrigerate covered overnight. Your effort the day before pays off enormously when it comes time to serve.
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Variations and Serving Ideas
Individual servings in glasses — layer in clear glasses or jars for elegant individual portions. Beautiful for dinner parties.
Add a drizzle — drizzle warm caramel sauce over the top just before serving for extra decadence.
Chocolate biscuit version — substitute Bakers Choc-Kits or chocolate digestive biscuits for a chocolate-mint variation.
Coffee twist — add 1 teaspoon of instant coffee dissolved in 1 tablespoon hot water to the caramel cream for a mocha-mint flavour.
Frozen version — freeze for 4 hours instead of refrigerating for an ice-cream-cake-style dessert.
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Frequently Asked Questions
Can I make Peppermint Crisp tart without Peppermint Crisp chocolate?
You can, but it will not really be a Peppermint Crisp tart — the chocolate is the defining ingredient. If you genuinely cannot find Peppermint Crisp (especially if you live outside South Africa), substitute with crushed Aero Mint, Lindt Excellence Mint Intense, or finely chopped after-dinner mint chocolate. The flavour will be similar even if the texture is slightly different.
My cream is not whipping — what is wrong?
Three common causes: the cream is not cold enough, you are using single cream instead of whipping cream, or the cream is past its best. Use whipping cream (around 30% fat) or whipping/double cream — never single cream. Keep it very cold until the moment of whipping. If still not working, check the expiry date — cream near its expiry sometimes refuses to whip properly.
How long does Peppermint Crisp tart keep?
Covered in the fridge, it keeps for 3–4 days. The biscuits get progressively softer over time but the flavour remains excellent. Beyond 4 days the tart can become slightly watery as the biscuits release moisture into the cream. It is best made fresh and eaten within 48 hours of being ready to serve.
Can I freeze Peppermint Crisp tart?
Yes — frozen Peppermint Crisp tart is delicious and is actually how some South African families prefer to serve it (more like an ice cream cake). Freeze for 4–6 hours minimum. Remove from the freezer 15–20 minutes before serving to soften slightly. Excellent in summer.
Do I have to use Caramel Treat or can I make my own caramel?
For safety, use ready-made Caramel Treat, or prepare dulce de leche using a method designed for an opened container. Do not simmer an unopened tin of condensed milk.
The Easiest, Most Loved Dessert in South Africa
Peppermint Crisp tart is the dessert everyone asks for, no one refuses, and every South African knows by heart. Make it once and you will join the long, happy tradition of South African home bakers who keep this recipe alive — generation after generation.
— K.B. Shivuri, The Seasoned Hearth
South African DessertsNo-BakeEasy DessertsSweet Treats
