Traditional South African Melktert
This classic South African milk tart features a crisp, buttery shortcrust pastry filled with a creamy, subtly spiced custard. It's a comforting dessert, perfect for sharing with family and friends.
An original recipe by Forkin
- Total time
- 3 hr 15 min
- Serves
- 8
- Difficulty
- Medium
- Per serving
- 440 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 gunsalted butter, cold, cubed
- 30 ggranulated sugar
- 1 pcsegg, large, yolk only
- 2 tbspice water
filling
- 750 mlmilk, full-fat
- 150 ggranulated sugar
- 30 gall-purpose flour
- 30 gcornstarch
- 2 pcsegg, large
- 30 gunsalted butter
- 5 mlvanilla extract
garnish
- 1 tspcinnamon powder
Equipment
rolling pin · saucepan · 23cm tart pan · baking weights · fork · plastic wrap · large bowl · wire rack · whisk
The method
Step by step
- 1
Combine the all-purpose flour, granulated sugar, and cold, cubed unsalted butter in a large bowl for the crust.
About 2 min
Cook’s note: Ensure the butter is very cold to achieve a flaky crust.
- 2
Rub the butter into the dry ingredients with your fingertips until the mixture resembles coarse crumbs.
About 3 min
Cook’s note: Work quickly to prevent the butter from melting too much.
- 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 wrap, and refrigerate for at least 30 minutes.
Cook’s note: Chilling the dough makes it easier to roll and prevents shrinking during baking.
- 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
Cook’s note: Roll from the center outwards, rotating the dough to maintain an even thickness.
- 7
Gently press the dough into the tart pan, trimming any excess and crimping the edges if desired.
About 2 min
Cook’s note: Prick the base of the crust several times with a fork to prevent it from puffing up.
- 8
Blind bake the crust for 15-20 minutes, or until lightly golden.
About 20 min
Cook’s note: You can use baking weights or dried beans to prevent the crust from shrinking.
- 9
Remove the crust from the oven and set aside to cool slightly while you prepare the filling.
About 5 min
- 10
In a large saucepan, gently heat the milk for the filling over medium heat until it just begins to simmer.
About 5 min
Cook’s note: Do not let the milk boil vigorously.
- 11
In a separate bowl, whisk together the granulated sugar, all-purpose flour, cornstarch, and large eggs until smooth.
About 2 min
Cook’s note: Ensure there are no lumps in the mixture.
- 12
Gradually temper the egg mixture by slowly whisking in a ladleful 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 continuously.
About 1 min
- 14
Continue cooking over medium-low heat, stirring constantly, until the custard thickens to a pourable consistency, about 5-8 minutes.
About 8 min
Cook’s note: The custard should be thick enough to coat the back of a spoon.
- 15
Remove the saucepan from the heat and stir in the unsalted butter and vanilla extract until fully incorporated.
About 1 min
- 16
Pour the hot custard into the blind-baked tart shell.
About 1 min
- 17
Bake for an additional 20-25 minutes, or until the filling is set but still has a slight wobble in the center.
About 25 min
Cook’s note: The edges of the filling should be firm, while the center might jiggle slightly.
- 18
Remove the tart from the oven and allow it to cool completely on a wire rack.
About 1 hr
Cook’s note: Cooling slowly prevents cracking.
- 19
Once cooled, refrigerate the melktert for at least 1 hour before serving.
About 1 hr
Cook’s note: Chilling helps the tart firm up and enhances its flavor.
- 20
Just before serving, dust generously with cinnamon powder.
Per serving
Nutrition
- Calories
- 439.9kcal
- Protein
- 9.4g
- Carbs
- 57.9g
- Fat
- 19.1g
- Fibre
- 1.2g
- Sugar
- 27.7g
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.
This tart is best enjoyed cold.
More recipes
All recipesmain course
Sauerbraten
Sauerbraten is a classic German pot roast, traditionally marinated for several days to tenderize the meat and infuse it with a distinct tangy flavor. This recipe features a rich, sweet, and sour gravy thickened with gingerbread or gingersnaps.
5 days 3 hr 763 kcalsoup
Creamy Vegan Tomato Soup
This rich and comforting vegan tomato soup is made with roasted tomatoes and aromatic vegetables for a deep flavor. A touch of coconut milk adds a silky texture without dairy. Perfect for a cozy meal.
55 min 199 kcalmain course
Poulet Basquaise
A rustic French chicken stew from the Basque country. This one-pot dish features tender chicken braised in a vibrant, flavorful sauce of sweet peppers, tomatoes, and smoky piment d'Espelette. It is a hearty and comforting meal perfect for any season.
1 hr 10 min 754 kcalside dish
Swabian Potato Salad
This traditional German potato salad from the Swabian region features tender potatoes dressed in a light, tangy vinegar and oil dressing. Unlike many other potato salads, it contains no mayonnaise, making it a refreshing and naturally vegan side dish. Serve it warm or at room temperature.
1 hr 283 kcalsnack
Fakya
Fakya is a celebratory Moroccan mix of nuts and dried fruits, often enjoyed during holidays. This simple, no-cook recipe combines sweet, savory, and nutty flavors for a satisfying and energy-boosting snack.
10 min 430 kcaldessert
Fruit Delight Cookies
These hearty cookies are packed with a colorful mix of dried and candied fruit and crunchy nuts. A hint of cinnamon adds warmth, making them a festive and satisfying treat perfect for holidays or any time you crave a substantial cookie.
37 min 637 kcalmain course
Kalakukko
Kalakukko is a traditional Finnish fish pie baked in a rye crust. This hearty dish features small fish, typically perch or vendace, layered with pork belly inside a dense rye dough. It's a satisfying and portable meal, perfect for a cold day.
5 hr 30 min