Milk Tart Recipe

Milk tart, or Melktert, is a classic South African dessert known for its delicate, creamy custard filling and crisp, buttery pastry crust. It is often dusted with cinnamon and served chilled. This dessert is perfect for festive occasions, afternoon tea, or as a sweet treat any time of the year. Its smooth, creamy filling is mildly sweet and delicately spiced, making it irresistible to both adults and children.

Ingredients

For the Filling:

2 cups (480 ml) full-fat milk – whole milk gives the best creaminess.
1 tbsp unsalted butter – adds richness to the custard.
1 large egg – for structure and smoothness.
1/2 tsp vanilla essence – enhances flavor.
1/4 cup + 2 tbsp (60 g) sugar – adjust sweetness according to preference.
1 tbsp all-purpose flour – for thickening.
1 tbsp maizena (cornflour) – gives extra smoothness to the custard.

For the Pastry:

1/2 egg yolk – lightly beaten.
62.5 g (about 1/4 cup + 2 tsp) unsalted butter, softened – for a tender pastry.
1/4 cup (50 g) sugar – for sweetness.
1 tsp vanilla essence – to flavor the pastry.
1 cup (125 g) all-purpose flour – forms the base of the dough.

For Garnish:

Ground cinnamon – lightly dusted on top before serving.

Equipment Needed

Medium saucepan
Mixing bowls
Whisk
Baking tray (rectangular or round, approximately 9×9 inches)
Rolling pin
Measuring cups and spoons
Spatula
Fine sieve (optional, for extra smooth custard)

Step-by-Step Method

Step 1: Prepare the Filling (Custard)

Pour 2 cups of milk into a medium saucepan and add 1 tablespoon of butter. Heat over medium heat until the milk just begins to boil. Stir occasionally to prevent the milk from sticking to the bottom.
In a separate bowl, combine the egg, sugar, vanilla essence, flour, and maizena. Whisk together until smooth and lump-free.
When the milk starts to boil, remove the saucepan from the heat. Slowly add the egg mixture to the hot milk while whisking constantly. This prevents the egg from cooking too quickly and curdling.
Return the saucepan to very low heat. Stir continuously until the mixture thickens into a smooth custard. The consistency should be thick enough to coat the back of a spoon.
Remove from heat and allow the filling to cool slightly. For an extra smooth texture, you can pass it through a fine sieve before pouring it into the pastry.

Step 2: Prepare the Pastry

Preheat the oven to 180°C (350°F) and lightly grease your baking tray or line it with parchment paper.
In a mixing bowl, cream together 62.5 g butter and 1/4 cup sugar until light and fluffy. This ensures the pastry is tender and slightly sweet.
Beat in 1/2 egg yolk and 1 teaspoon of vanilla essence until fully incorporated.
Gradually add 1 cup flour, kneading gently until a smooth, soft dough forms. Avoid overworking the dough, or the pastry will become tough.
Wrap the dough in cling film and rest it in the fridge for at least 30 minutes. Chilling helps the dough hold its shape while baking.
Roll the dough evenly to fit your prepared baking tray. Press gently to line the base and sides of the tray. Prick the bottom lightly with a fork to prevent bubbling during baking.
Bake the pastry base for 15 minutes or until lightly golden. Remove from oven and let it cool slightly before adding the custard.

Step 3: Assemble the Milk Tart

Pour the slightly cooled custard filling into the baked pastry shell, spreading it evenly with a spatula.
Smooth the top to ensure an even layer.
Refrigerate the tart for at least 2 hours, or until the custard is fully set. Overnight chilling works best for a firm, sliceable tart.
Just before serving, dust the top with a light sprinkling of ground cinnamon for aroma and flavor.

Tips for Perfect Milk Tart

Avoid curdling: Always whisk the egg mixture into the hot milk slowly and continuously.
Smoother custard: Straining the custard before filling the pastry ensures a silky texture.
Pastry variations: You can make a shortcrust pastry using cold butter for a flakier base.
Flavor variations: Add a teaspoon of lemon zest to the custard for a subtle citrus note.
Serving: Milk tart is best served chilled but can be left at room temperature for 15–20 minutes before slicing for easier cutting.