Heavenly Homemade Milk Tart – A True South African Classic

Looking for the best traditional South African milk tart recipe? This homemade melktert combines a flaky buttery crust with a smooth baked custard filling, delicately flavoured with cinnamon and vanilla. Easy to follow and perfect for any occasion, this authentic milk tart delivers consistent results and irresistible flavour.

Nothing beats the comforting aroma of a freshly baked milk tart straight from the oven. This traditional South African melktert features a buttery crust and a silky-smooth, lightly spiced custard filling that melts in your mouth. Perfect for family gatherings, tea time, or special occasions, this classic recipe delivers authentic flavour with every slice.

Ingredients

For the Crust

• 2 cups Flour
• 250 g Butter must be hard
• 1 Egg well beaten
• 1 tbsp Sugar
• 2 tbsp Water
• 2 tsp Baking Powder

For the Filling

• 1 tbsp Butter
• 1 pinch Salt
• 1 litre Milk
• 1 cup Flour
• 1 cup Sugar
• 3 Eggs beaten together
• 1 tsp Vanilla or Almond Essence
• Cinnamon Sugar or Roast Coconut to sprinkle at the end

Instructions

For the Crust

1. Preheat oven to 200°C.
2. Slice the cold butter thinly, then add sugar, ice water and egg.
3. Sift over the flour and baking powder and gently rub together with fingertips until a soft dough forms.
4. Chill for 20–30 minutes.
5. Roll out to about 4–5mm thick and line a 1-litre ovenproof dish (or two small tart tins). Alternatively, press dough evenly into the dish. Prick the base with a fork.

For the Filling

1. Rub the butter, salt, sugar and flour together with your finger tips until crumbed.
2. Place the milk in a saucepan and bring the milk to the boil, then reduce the heat to a simmer. Very slowly add the crumbs to the hot milk, little by little, stirring with a egg whisk. Be careful not to burn the milk or to work too quickly as it can form lumps.
3. Remove from the heat. Add a little of the hot milk mixture to the 3 beaten eggs to warm it up, mix, then add the beaten eggs to the warm milk custard and mix well.
4. When cooled and add 1 teaspoon vanilla or almond essence and mix well again.
5. Place the mixture in the prepared dish and bake for 10 minutes.
6. When cooled, sprinkle with cinnamon sugar or coconut.

Irene Muller

Simply Delicious South African Milk Tart

A quick and easy recipe to bake the yummiest creamy, custard filled sweet pastry tart.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 6

Course: Dessert, Tea Time

Cuisine: South African

Ingredients Equipment Method

Ingredients

  

For the Crust

• 2 cups flour
• 250g butter must be cold
• 1 egg well beaten
• 1 tbsp sugar
• 2 tbsp water
• 2 tbsp baking powder

For the Filling

• 1 tbsp butter
• 1 pinch salt
• 1 liter milk
• 1 cup flour
• 1 cup sugar
• 1 tsp vanilla or almond essence the almond essence gives the true taste to a delicious milktart
• cinnemon sugar or roast coconut to sprinkle at the end

For the Filling

• 1 tbsp butter
• 1 pinch salt
• 1 liter milk
• 1 cup flour
• 1 cup sugar
• 3 eggs beaten together
• 1 tsp vanilla or almond essence
• cinnemon sugar or roast coconut to sprinkle at the end

Equipment

• Oven dish

Method

 

For the Crust

1. Preheat the oven to  200ºC
   
2. Preheat oven to 200°C.
3. Slice the cold butter thinly, then add sugar, ice water and egg.
4. Sift over the flour and baking powder and gently rub together with fingertips until a soft dough forms.
5. Chill for 20–30 minutes.
6. Roll out to about 4–5mm thick and line a 1-litre ovenproof dish (or two small tart tins). Alternatively, press dough evenly into the dish. Prick the base with a fork.

For the Filling

1. Rub the butter, salt, sugar and flour together with your finger tips until crumbed.
2. Place the milk in a saucepan and bring the milk to the boil, then reduce the heat to a simmer. Very slowly add the crumbs to the hot milk, little by little, stirring with a egg whisk. Be careful not to burn the milk or to work too quickly as it can form lumps.
3. Remove from the heat. Add a little of the hot milk mixture to the 3 beaten eggs to warm it up, mix, then add the beaten eggs to the warm milk custard and mix well.
4. When cooled and add 1 teaspoon vanilla or almond essence and mix well again.
5. Place the mixture in the prepared dish and bake for 10 minutes.
6. When cooled, sprinkle with cinnamon sugar or coconut.