Melk Tert
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Milk Tart

Milk Tart, a creamy South African custard dessert. Delicious served cold from the fridge.
Prep Time30 mins
Cook Time10 mins
Course: Baking
Cuisine: South African
Servings: 2 9" tarts
Calories: 173kcal
Author: VJ


For the sweetcrust pastry

  • ½ cup (125g / 130ml) Butter
  • 1 cup (240g / 280ml) Sugar
  • 1 large Egg
  • 2 cups (300g / 560ml) Plain Flour or use Self-Raising flour and omit the baking powder
  • 2 teaspoons Baking Powder if using plain flour
  • ½ teaspoon Salt

For the filling

  • 4 cups (2 pints / 1100ml) Milk
  • 1 Tablespoon (15g / 15ml) Butter
  • 2 Tablespoons (20g / 35ml) Flour
  • 2 Tablespoons (20g / 35ml) Cornflour
  • ½ cup (120g / 140ml) Sugar
  • 2 large Eggs
  • 1 teaspoon vanilla essence
  • 1 teaspoon Cinnamon to sprinkle


For the sweetcrust pastry

  • Pre-heat oven to 190°F/375°C
  • Cream the butter and sugar together until light and fluffy. The mixture should be a pale yellow colour and all the sugar should be dissolved.
  • Add the egg and beat well
  • Sift the flour, baking powder and salt and add to the mixture. Mix well to combine. The mixture will be very soft and quite sticky.
  • Grease 2 x 9" pie dishes and press the mixture evenly into each.
  • Cover the pie dishes with cling film and rest in the fridge for 30 minutes to allow the pastry time to settle, and prevent shrinkage as the pastry cooks
  • Bake the shells for 15 minutes in a pre-heated oven until light golden brown.
  • Remove from oven and allow to cool.

For the filling

  • Combine the flour, cornflour and sugar together in a bowl. Beat in 2 eggs until you have a smooth runny paste. There shouled be no lumps. Set aside.
  • Pour the milk into a large saucepan
  • Add the vanilla and butter and bring to the boil until the butter has melted.
  • Remove from the heat.
  • Take about 1/2 a cup of hot milk and stir it into the egg and flour mixture. Then stir all the egg and flour mixture into the hot milk in the saucepan.
  • Return the saucepan to the heat and cook gently, stirring continuously, until the mixture is thickened.
  • Pour into the baked pastry cases and sprinkle with cinnamon.
  • Allow to cool then place into the fridge to set.


There is no need to use baking beans  when baking the tart shells - this mixture will not rise.  
This pastry will be quite soft when it first comes out of the oven.  It will crisp up on cooling.
Before adding the egg and flour mixture to the hot milk, mix half a cup of hot milk into the egg and flour, then pour it all back into the hot milk.  This will prevent lumps forming in the custard.
This recipe has been created and tested at sealevel. If you are making this recipe at a high altitude, you may find that you should use plain flour and omit the baking powder altogether.
The calorie count has been worked out per slice based on 2 tarts yielding 12 slices each.