Delicious South African Melktert Recipe

Melktert (meaning “milk tart” in Afrikaans) is a beloved South African dessert with a creamy, custard-like filling and a delicate cinnamon-spiced crust. This classic treat is subtly sweet, wonderfully smooth, and perfect with a cup of tea or coffee. Here’s how to make an authentic Melktert at home!

Ingredients

For the Crust:

• 1 ½ cups (190g) all-purpose flour

• ½ cup (100g) granulated sugar

• ½ tsp salt

• ½ cup (115g) unsalted butter, cold and cubed

• 1 large egg

• 1 tsp ground cinnamon

For the Filling:

• 4 cups (1 liter) whole milk

• 1 cinnamon stick (or ½ tsp ground cinnamon)

• ½ cup (100g) granulated sugar

• 3 tbsp (25g) cornstarch

• 3 tbsp (25g) all-purpose flour

• 2 large eggs

• 1 tsp vanilla extract

• 2 tbsp (30g) butter

• Extra cinnamon for dusting

Instructions

Step 1: Make the Crust

1. Preheat your oven to 350°F (180°C). Grease a 9-inch (23cm) tart pan or pie dish.

2. In a food processor, mix the flour, sugar, salt, and cinnamon. Add the cold butter and pulse until crumbly.

3. Add the egg and pulse until the dough comes together. If needed, add 1–2 tsp cold water to bind.

4. Press the dough into the prepared pan, covering the base and sides evenly. Prick the base with a fork.

5. Bake for 15–20 minutes until lightly golden. Remove and let cool slightly.

Step 2: Prepare the Filling

1. In a saucepan, heat the milk and cinnamon stick (or ground cinnamon) over medium heat until steaming (do not boil). Remove from heat and let infuse for 5 minutes.

2. In a bowl, whisk together sugar, cornstarch, and flour. Add the eggs and vanilla, mixing until smooth.

3. Slowly pour the warm milk into the egg mixture while whisking continuously.

4. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened (about 5–7 minutes).

5. Remove from heat, stir in the butter until melted, and let cool slightly.

Step 3: Assemble & Chill

1. Pour the custard filling into the pre-baked crust. Smooth the top with a spatula.

2. Dust generously with cinnamon.

3. Let the tart cool at room temperature, then refrigerate for at least 2–3 hours (or overnight) until set.

Serving Suggestion

Slice and serve chilled with an extra sprinkle of cinnamon. Melktert pairs wonderfully with a cup of rooibos tea or strong coffee.

Tips for the Perfect Melktert

• For a lighter texture, fold in stiffly beaten egg whites at the end of filling preparation.

• No cinnamon stick? Use ½ tsp ground cinnamon in the milk.

• Shortcut option: Use store-bought shortcrust pastry if pressed for time.

Enjoy this creamy, comforting South African classic!