Melktert

Melktert is a delicate tart with a tender buttery shell and a smooth, lightly set milk custard scented with vanilla. Finished with a fragrant dusting of cinnamon, it tastes comforting, creamy, and subtly spiced rather than overly sweet.

Nutrition · per serving

568kcal

12gProtein

57gCarbs

32gFat

1.4gFiber

2 servings

Ingredients

15 items

Pastry shell

plain flour75 g

cold unsalted butter, cubed40 g

caster sugar10 g

egg yolk1

cold water10 ml

fine salt1 pinch

Milk custard filling

whole milk250 ml

caster sugar45 g

plain flour15 g

cornflour10 g

egg1 large

unsalted butter10 g

vanilla extract5 ml

fine salt1 pinch

Cinnamon finish

ground cinnamon1 tsp

Tips

•For the most classic texture, keep the filling softer than a firm baked custard; Melktert is known for its silky, lightly set interior.
•If you have pie weights, you can blind-bake the shell for an even flatter base, but for this small tart the docked press-in crust works well and saves time.
•A little freshly grated nutmeg can be added with the cinnamon, but cinnamon alone is the traditional finish.
•Best eaten the day it is made, though leftovers can be chilled and served cold.

Steps

1
Preheat the oven to 200°C. Lightly grease one 12-14 cm tart tin or two 10 cm tart tins. In a bowl, rub the flour and cold butter together with the sugar and salt until the mixture looks like fine crumbs. Add the egg yolk and cold water, then mix just until the dough comes together; do not overwork or the crust will turn tough.
75 g plain flour40 g cold unsalted butter, cubed10 g caster sugar1 egg yolk10 ml cold water1 pinch fine salt
2
Press the dough evenly into the tart tin(s), pushing it well into the corners and up the sides. Prick the base with a fork. Chill for 5 minutes if your kitchen is warm; this helps prevent shrinkage.
3
Bake the pastry shell for 12-15 minutes until lightly golden and dry to the touch. If it puffs, press it down gently with the back of a spoon while still hot. Set aside while you make the filling.
4
In a saucepan, heat most of the milk until just steaming, reserving about 60 ml cold milk. In a bowl, whisk the reserved cold milk with the sugar, flour, cornflour, egg, and salt until completely smooth with no lumps.
250 ml whole milk45 g caster sugar15 g plain flour10 g cornflour1 large egg1 pinch fine salt
5
Pour the hot milk gradually into the egg mixture, whisking constantly to temper it. Return everything to the saucepan and cook over medium-low heat, whisking continuously, until the custard thickens to a smooth, spoonable consistency, about 3-5 minutes. It should hold whisk lines briefly and lose any raw flour taste.
250 ml whole milk45 g caster sugar15 g plain flour10 g cornflour1 large egg1 pinch fine salt
6
Take the pan off the heat and whisk in the butter and vanilla until glossy. Pour the custard into the baked shell and smooth the top. A skin is less likely to form if you spread it while still hot.
10 g unsalted butter5 ml vanilla extract
7
Let the tart stand for 10 minutes so the filling can set slightly, then dust generously with ground cinnamon. Serve warm or at room temperature.
1 tsp ground cinnamon

Origin & History

Melktert, or milk tart, is one of South Africa’s most beloved home-baked desserts, with roots in Dutch settler baking adapted at the Cape. Unlike heavier European custard tarts, it is distinguished by its higher proportion of milk and its delicate cinnamon topping. It remains a staple for teatime, church gatherings, and family celebrations.

southafrican tart custard milk vegetarian baking classic

Do even more with Gourmate

Cook this recipe in Gourmate — your AI meal planning app.

Plan Meals

Weekly planner at a tap

Ask Questions

Chat with your AI chef

Adjust Recipe

Scale servings & swap ingredients

Cook Mode

Step-by-step guidance

Kitchen Timers

Built-in timers & alerts

Grocery List

Auto-generated shopping lists

Open in App Download Gourmate

Steps

Preheat the oven to 200°C. Lightly grease one 12-14 cm tart tin or two 10 cm tart tins. In a bowl, rub the flour and cold butter together with the sugar and salt until the mixture looks like fine crumbs. Add the egg yolk and cold water, then mix just until the dough comes together; do not overwork or the crust will turn tough.

75 g plain flour40 g cold unsalted butter, cubed10 g caster sugar1 egg yolk10 ml cold water1 pinch fine salt

Press the dough evenly into the tart tin(s), pushing it well into the corners and up the sides. Prick the base with a fork. Chill for 5 minutes if your kitchen is warm; this helps prevent shrinkage.

Bake the pastry shell for 12-15 minutes until lightly golden and dry to the touch. If it puffs, press it down gently with the back of a spoon while still hot. Set aside while you make the filling.

In a saucepan, heat most of the milk until just steaming, reserving about 60 ml cold milk. In a bowl, whisk the reserved cold milk with the sugar, flour, cornflour, egg, and salt until completely smooth with no lumps.

250 ml whole milk45 g caster sugar15 g plain flour10 g cornflour1 large egg1 pinch fine salt

Pour the hot milk gradually into the egg mixture, whisking constantly to temper it. Return everything to the saucepan and cook over medium-low heat, whisking continuously, until the custard thickens to a smooth, spoonable consistency, about 3-5 minutes. It should hold whisk lines briefly and lose any raw flour taste.

250 ml whole milk45 g caster sugar15 g plain flour10 g cornflour1 large egg1 pinch fine salt

Take the pan off the heat and whisk in the butter and vanilla until glossy. Pour the custard into the baked shell and smooth the top. A skin is less likely to form if you spread it while still hot.

10 g unsalted butter5 ml vanilla extract

Let the tart stand for 10 minutes so the filling can set slightly, then dust generously with ground cinnamon. Serve warm or at room temperature.

1 tsp ground cinnamon

Origin & History