Milk Tart (Melktert) Recipe
If you’ve ever wanted to experience a true taste of South African comfort, Milk Tart (Melktert) is the beloved classic you need to try. With its creamy, cinnamon-kissed custard nestled in a tender, buttery crust, this dessert is as nostalgic as it is delicious. Whether you grew up with melktert at every family gathering or you’re discovering it for the first time, this simple yet unforgettable tart is sure to win hearts at any table.
Ingredients You’ll Need
One of the best things about making Milk Tart (Melktert) is how straightforward the ingredient list is. Every element serves a special purpose, from the rich dairy to the warming spice, coming together to create a dessert that’s both familiar and unique.
- All-purpose flour: Forms the base of the crust, giving it structure and a tender crumb.
- Granulated sugar: Adds sweetness to both the crust and the creamy filling.
- Baking powder: Provides a gentle lift to the crust for just the right texture.
- Unsalted butter, cubed: Ensures a rich, flaky tart shell with every bite.
- Large egg (for the crust): Binds the dough and adds richness.
- Whole milk: The star ingredient for a silky, luscious custard filling.
- Cinnamon stick: Infuses the milk with gentle spice and warmth—signature to Milk Tart (Melktert).
- Large eggs (for the filling): Set the custard, giving it body and creaminess.
- Granulated sugar (for the filling): Sweetens the custard just enough to balance the cinnamon and vanilla.
- All-purpose flour (for the filling): Helps thicken the custard while keeping it light.
- Cornstarch: Ensures a smooth, stable filling that holds its shape when sliced.
- Vanilla extract: Rounds out the flavors and adds a lovely aromatic note.
- Salt: A pinch brings out all the other flavors and keeps the tart from tasting flat.
- Ground cinnamon (for dusting): The final flourish that signals you’re about to enjoy a true Milk Tart (Melktert).
How to Make Milk Tart (Melktert)
Step 1: Prep and Parbake the Crust
Start by preheating your oven to 350°F. In a mixing bowl, combine the flour, sugar, and baking powder. Add the cold, cubed butter and gently rub it into the dry ingredients with your fingers (or use a pastry cutter) until the mixture resembles coarse breadcrumbs. Add the egg and mix until a soft dough forms. Press the dough evenly into the bottom and up the sides of a 9-inch tart pan, making sure there are no thin spots. Prick the base with a fork to prevent bubbling, then bake for 12 to 15 minutes or until lightly golden. Let the crust cool slightly while you prepare the filling.
Step 2: Infuse the Milk
Pour the whole milk into a medium saucepan and add the cinnamon stick. Gently bring the mixture to a simmer over medium heat—watch closely so it doesn’t boil over. Once it’s steaming and fragrant, remove the saucepan from the heat and let the cinnamon stick steep for five minutes, allowing the milk to soak up all that lovely spice. This step is the secret to the classic flavor of Milk Tart (Melktert).
Step 3: Whisk the Custard Base
In a separate bowl, whisk together the eggs, sugar, flour, cornstarch, salt, and vanilla extract until the mixture is smooth and lump-free. Remove the cinnamon stick from the milk. Slowly pour the warm, infused milk into the egg mixture, whisking constantly so the eggs don’t scramble. This gradual approach ensures a silky, cohesive custard.
Step 4: Cook the Custard
Return the combined mixture to the saucepan and set it over medium heat. Stir constantly with a whisk or wooden spoon as the custard thickens—this usually takes about 5 to 7 minutes. The filling should become luxuriously thick, almost like a pudding, but still pourable. Don’t rush this step; patience yields the smoothest results.
Step 5: Assemble and Chill
Pour the hot custard into your pre-baked tart crust, spreading it evenly with a spatula. Generously dust the top with ground cinnamon, letting it settle into a beautiful, fragrant layer. Allow the tart to cool to room temperature, then refrigerate for at least two hours (longer if you can resist!). This chilling time is essential for the filling to set perfectly and for the flavors to meld.
How to Serve Milk Tart (Melktert)
Garnishes
A classic Milk Tart (Melktert) is never complete without a generous sprinkle of ground cinnamon on top. For an extra-special touch, you can add a few curls of white chocolate or a dollop of softly whipped cream. If you’re feeling festive, a scatter of edible flowers or finely chopped pistachios brings a pop of color and elegance.
Side Dishes
Serve your tart alongside a cup of strong rooibos tea, a South African favorite, or pair it with fresh seasonal berries to balance the creamy richness. Simple butter cookies or a crisp shortbread make lovely accompaniments too, rounding out a delightful dessert spread.
Creative Ways to Present
For a playful twist, try making mini Milk Tart (Melktert) tartlets in muffin tins—perfect for parties or afternoon tea. Cutting the tart into elegant squares is another fun option, especially for a buffet table. You can even serve individual slices in small bowls with a scoop of vanilla ice cream for a decadent treat.
Make Ahead and Storage
Storing Leftovers
Milk Tart (Melktert) stores beautifully in the fridge for up to three days. Simply cover the tart with plastic wrap or place slices in an airtight container to keep the custard fresh and prevent the crust from drying out.
Freezing
While best enjoyed fresh, you can freeze slices of Milk Tart (Melktert) for up to one month. Wrap each slice tightly in plastic wrap and then in foil, or use a freezer-safe container. Thaw overnight in the refrigerator before serving, and dust with a fresh layer of cinnamon if needed.
Reheating
Milk Tart (Melktert) is typically served chilled or at room temperature, but if you prefer it slightly warm, gently heat individual slices in the microwave for about 10 seconds. Be careful not to overheat, as the custard can become runny.
FAQs
Can I use a store-bought crust for Milk Tart (Melktert)?
Absolutely! If you’re short on time, a store-bought pie crust works well for this recipe. Just pre-bake it according to the package instructions before adding the filling.
What type Dessert
Whole milk is ideal for creating a creamy, rich custard that sets beautifully. You can use 2% in a pinch, but avoid skim milk, as it won’t provide the same texture or flavor.
Is Milk Tart (Melktert) gluten-free?
The traditional recipe contains wheat flour in both the crust and filling, so it’s not gluten-free as written. However, you can substitute a gluten-free flour blend in the crust and filling with good results.
How long does Milk Tart (Melktert) need to chill before serving?
For the best texture and flavor, chill your tart for at least two hours before serving. This allows the custard to set properly and makes slicing much easier.
Can I make Milk Tart (Melktert) ahead of time?
Yes, Milk Tart (Melktert) is perfect for making ahead! Prepare it the night before or up to 24 hours in advance and keep it refrigerated until ready to serve.
Final Thoughts
There’s something truly special about sharing a homemade Milk Tart (Melktert) with friends and family. With its comforting custard and tender crust, it’s easy to see why this dessert has been cherished for generations. Go ahead and give it a try—you might just find a new favorite to add to your collection!
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Milk Tart (Melktert) Recipe
- Total Time: 2 hours 45 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
Milk Tart, or Melktert, is a traditional South African dessert featuring a creamy cinnamon-infused custard filling nestled within a buttery, tender crust. This delightful tart is commonly enjoyed chilled or at room temperature and is especially popular on ‘Milk Tart Day’ in South Africa. The combination of smooth custard and a slightly crisp pastry makes it a comforting and flavorful treat.
Ingredients
For the Crust:
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 tsp baking powder
- 1/2 cup unsalted butter, cubed
- 1 large egg
For the Filling:
- 2 cups whole milk
- 1 cinnamon stick
- 2 large eggs
- 1/2 cup granulated sugar
- 2 tbsp all-purpose flour
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- 1/4 tsp salt
- Ground cinnamon (for dusting)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the tart crust.
- Make the Crust: In a mixing bowl, combine the flour, sugar, and baking powder. Add the cubed unsalted butter and rub it in with your fingers or a pastry cutter until the mixture looks like coarse breadcrumbs. Incorporate the egg and mix until a soft dough forms. Evenly press the dough into the bottom and sides of a 9-inch tart pan. Prick the base with a fork to prevent bubbling during baking. Bake for 12–15 minutes or until the crust turns lightly golden. Allow it to cool slightly.
- Prepare the Filling: In a saucepan set over medium heat, heat the milk along with the cinnamon stick until it begins to simmer gently. Remove from heat and let steep for 5 minutes to infuse the flavor. In a separate bowl, whisk together the eggs, sugar, flour, cornstarch, salt, and vanilla extract until smooth and well combined.
- Combine and Cook: Remove the cinnamon stick from the milk. Gradually whisk the warm milk into the egg mixture to temper the eggs, preventing curdling. Pour the combined mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens to a custard-like consistency, approximately 5–7 minutes.
- Assemble the Tart: Pour the thickened custard filling into the baked tart crust, smoothing the top with a spatula. Generously dust the surface with ground cinnamon for a classic finish.
- Chill and Serve: Let the tart cool to room temperature, then refrigerate for at least 2 hours to allow the filling to set properly. Serve chilled or at room temperature, slicing into 8 pieces.
Notes
- This tart is traditionally enjoyed on Milk Tart Day, celebrated in South Africa on February 27.
- Milk Tart can be served chilled for a firmer texture or at room temperature for a softer fill.
- You may prepare the crust in advance or use a store-bought pie crust for convenience.
- Ensure to whisk the warm milk slowly into the egg mixture to prevent scrambling.
- Ground cinnamon dusting on top adds the authentic flavor and presentation touch.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: South African
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 90 mg
