Melktert (Traditional South African Milk Tart)
Melktert
Melktert traces back to the Dutch settlers who arrived at the Cape in the 17th century, evolving from European custard-tart traditions into something distinctly South African: a baked custard set in a pastry crust and lightly dusted with cinnamon. The name is simply *melk* (milk) + *tert* (tart). It is tied to family, Sunday lunches and community gatherings — its simple, comforting flavours evoke childhood memories and home kitchens, and many South African households and small bakeries pride themselves on the "best" family version handed down through generations.
The first slice was always a small ceremony. The custard held its shape just long enough, then softened on the plate, warm and silky with that familiar hint of spice. It tasted like quiet afternoons, warm kitchens, and the kind of sweetness that didn't shout — it simply stayed with you.
Ingredients
- Crust:
- 250 g plain flour
- 120 g butter
- 100 g sugar
- 2 eggs
- 2 tsp baking powder
- Filling:
- 2.25 litres milk
- 400 g sugar
- 5 tbsp flour
- 5 tbsp cornflour
- 6 eggs
- Pinch of salt
- Cinnamon for dusting
Method
- Preheat the oven to 180°C.
- Make the crust: cream the sugar and butter, beat in the eggs, then add the flour and baking powder to form a dough.
- Press into tart tins and bake at 180°C for 15–18 minutes until lightly set and pale.
- Make the filling: heat the milk and sugar to a simmer. Mix the flour and cornflour with the eggs and a little of the hot milk to temper, then slowly whisk this into the simmering milk. Cook until thickened.
- Spoon the hot filling into the baked crust and generously dust cinnamon over the top.
- Serve hot, or keep in the fridge and serve chilled.