A Timeless South African Dessert

Picture a velvety smooth custard nestled in a golden, buttery crust, kissed with just a hint of cinnamon dust. Milk tart isn’t just a dessert; it’s a slice of South African culture about to conquer your taste buds, one creamy bite at a time!

Whether you’re a seasoned dessert aficionado or simply craving a taste of something new, this delightful treat promises to whisk you away to the sunny landscapes of South Africa with every spoonful. Milk tart is so South African that you make your own, have an auntie who brings one to family gatherings, are regulars at fetes or markets, or are part of your Friday grocery list. So delicious is milk tart that this dessert, once a traditionally secret family recipe, is now readily available at most supermarkets. However, we can all agree that no cake or dessert is as divine as a homemade-with-love kind.

Milk Tart History

Afrikaans melktert is a quintessential South African dessert with roots traced back to the Cape region’s Dutch settlers. It features a delectable sweet pastry crust embracing a creamy custard filling made from milk, flour, sugar, and eggs. This delightful treat boasts a higher milk-to-egg ratio than its counterparts, like Portuguese custard tarts. A rich milk flavour accentuates it in a light and airy texture.

The origins of melktert date back to the 17th century Dutch Cape Colony, believed to have evolved from the Dutch mattentaart, akin to a cheesecake-like dessert. Recipes for milk tart may vary, with some advocating for baking the custard within the pastry shell. In contrast, others recommend preparing the custard separately before assembly. Often adorned with a sprinkle of cinnamon, this dessert showcases versatility in serving temperature, ranging from chilled to slightly warmed.

Mom’s Milk Tart Recipe is Simply The Best

I may be biased, but when I first tried my mom’s easy and simply best cinnamon-kissed milk tart recipe, I knew it had to be shared! It’s easy to whip up because when a craving hits for some velvety delight, there’s nothing better than not having to bake for hours and inevitably losing your appetite. Prepare your base as per the recipe. Alternatively, use store-bought puff pastry or crunch a butter biscuit base. I personally prepare a biscuit base for most of my desserts, just like I do with my cheesecake recipe.

Prepare to whip up a taste sensation that’ll have you saying ‘more please’ in every language!

NOTE: I have yet to find tins of condensed milk in Austrian supermarkets, only tubes. This recipe requires a tin of 397g of condensed milk. If you’re in Austria or anywhere else where these tins are not readily available, online shopping at various retailers is your friend!

Simply The Best Cinnamon-Kissed Milk Tart Recipe

Traditional South African Dessert

Print Pin Rate

Prep Time: 30

Cook Time: 10

Resting Time: 1

Servings: 8

Ingredients

Custard Filling

1 tin condensed milk 397g
2 tins milk
1 egg
1 tbsp custard powder
1 tsp vanilla essence
2 tbsp cornstarch
1 tin milk 397g

Crust

1½ cups all-purpose flour
1½ tsp baking powder
1 pinch of salt
⅓ cup castor sugar
80 g butter softened
1 egg

Instructions

Crust Instructions

Combine the flour, baking powder and salt in a bowl.
Cream together the butter and sugar until pale, light and airy.
Add the egg and beat until completely incorporated.
Fold in the flour by hand and mix until just combined.
Press the dough into a greased 25cm tart dish/plate (with a removable base). Press down firmly, ensuring it's not too thick, and poke all over with a fork—place in the freezer for approximately 30 minutes. (It's not necessary to weigh down the pastry if it's frozen.)
Preheat the oven to 200℃/400℉.
Once ready, bake the base for about 15 minutes, or until golden brown and cooked through.

Milk tart custard filling instructions

Warm the condensed milk and two tins of milk in a saucepan on the stove, on medium-high heat.
Combine the egg, custard powder, vanilla essence, cornstarch and one tin of milk.
Add the paste to the warmed milk and cook gently on low to medium heat until thick and creamy. Be careful that the mixture doesn't start to lump. You need a thick, creamy texture.
Pour over the crust and chill for about an hour.
Once set, dust with cinnamon.

Embrace the sweetness, share the joy, and let melktert be a delightful finale to any meal, leaving a lingering memory of South Africa’s irresistible charm.

Geniet dit! Enjoy!