Classic South African Melktert
This traditional South African milk tart features a crisp, buttery pastry crust filled with a creamy, custard-like milk filling. It's lightly spiced with cinnamon and perfect for any occasion.
An original recipe by Forkin
- Total time
- 3 hr 5 min
- Serves
- 8
- Difficulty
- Medium
- Per serving
- 427 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
crust
- 250 gall-purpose flour
- 125 gcold butter, cubed
- 30 ggranulated sugar
- 1 pcsegg yolk
- 30 mlice water
filling
- 750 mlwhole milk
- 150 ggranulated sugar
- 1 pcscinnamon stick
- 45 gall-purpose flour
- 15 gcornstarch
- 2 pcsegg, large
- 5 mlvanilla extract
garnish
- 2 gground cinnamon
Equipment
rolling pin · 23cm tart pan · baking weights · saucepan · large bowl · wire rack · parchment paper · whisk
The method
Step by step
- 1
Combine the crust flour, crust butter, and crust sugar in a large bowl.
Cook’s note: Ensure the butter is very cold to achieve a flaky crust.
- 2
Rub the butter into the dry ingredients using your fingertips until the mixture resembles coarse crumbs.
About 3 min
- 3
Add the egg yolk and ice water, mixing until a dough just comes together.
About 1 min
Cook’s note: Do not overmix the dough, as this can make it tough.
- 4
Form the dough into a disc, wrap it in plastic, and refrigerate for at least 30 minutes.
- 5
Preheat your oven to 180°C (350°F).
About 10 min
- 6
On a lightly floured surface, roll out the chilled dough to fit a 23cm (9-inch) tart pan.
About 3 min
- 7
Carefully press the dough into the tart pan, trimming any excess.
About 1 min
- 8
Blind bake the crust for 15-20 minutes, or until lightly golden.
About 20 min
Cook’s note: Use parchment paper and baking weights or dried beans to prevent the crust from puffing up.
- 9
While the crust bakes, heat the filling milk, filling sugar, and cinnamon stick in a saucepan over medium heat until just simmering.
About 5 min
Cook’s note: Do not boil the milk.
- 10
In a separate bowl, whisk together the filling flour, cornstarch, and eggs until smooth.
About 1 min
- 11
Remove the cinnamon stick from the hot milk.
- 12
Gradually temper the egg mixture by slowly whisking in about a cup of the hot milk.
About 2 min
Cook’s note: This prevents the eggs from scrambling.
- 13
Pour the tempered egg mixture back into the saucepan with the remaining hot milk, whisking constantly.
About 1 min
- 14
Continue cooking over medium-low heat, stirring constantly, until the custard thickens significantly.
About 10 min
Cook’s note: The custard should be thick enough to coat the back of a spoon.
- 15
Remove from heat and stir in the vanilla extract.
- 16
Pour the warm custard into the pre-baked tart crust.
About 1 min
- 17
Bake for another 20-25 minutes, or until the filling is set but still has a slight wobble in the center.
About 25 min
- 18
Remove the melktert from the oven and let it cool completely on a wire rack.
About 1 hr
- 19
Chill the melktert in the refrigerator for at least 1 hour before serving.
About 1 hr
Cook’s note: Chilling helps the tart set fully and enhances the flavor.
- 20
Dust generously with ground cinnamon before serving.
Per serving
Nutrition
- Calories
- 426.6kcal
- Protein
- 8.8g
- Carbs
- 57.3g
- Fat
- 18.1g
- Fibre
- 1.3g
- Sugar
- 27.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover melktert in an airtight container in the refrigerator.
Empty if eaten cold
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