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This classic baked Traditional South African milk tart recipe with sweetened condensed milk is scented with vanilla and cinnamon and will have you coming back for more.
The South African Milk Tart is such a well loved traditional South African dessert that there is even a National Milk Tart day. Yes, that’s really a thing in South Africa because we really love our old fashioned milk tart or ‘melktert’.
Whether you know it as old fashioned custard pie, South African custard tart, egg custard tart or egg custard pie, melktert recipes in each family are often strictly guarded and handed down from generation to generation.
The two South African milk tart recipes used my maternal and paternal aunts use similar ingredients for a baked milk tart recipe but the filling looks and tastes totally different, though equally delicious. There are also no-bake milk tart recipes but I have never acquired the taste for them and prefer the taste of the baked milk tart filling.
Unfortunately for me, the South African milk tart recipes that I loved most growing up are not recorded anywhere. I spent a few hours browsing through my recipe files, and the closest I came to finding my late Aunty Josie’s easy traditional milk tart recipe, was a comment on her pineapple tart recipe saying ‘use the same base as the milk tart’.
Aunty Josie showed me how to make a milk tart when I was still in high school and drawing on those memories, I developed my own South African milk tart recipe with condensed milk instead of sugar in the filling. I remembered that when I used to make a traditional Cape Malay milk tart recipe from a cousin back in the day, I used condensed milk and hot water in the filling.
How to make a milk tart
- Method 1: Use an uncooked short crust pastry base and very liquid filling of milk, eggs and condensed milk that is baked once only
- Method 2: Use a blind baked short crust pastry base and cooked filling that is baked again to set the custard.
- Method 3: For my baked South African milk tart with condensed milk I combined the two techniques above, using my own homemade short crust pastry. The cooked filling for the easy milk tart recipe is scented with vanilla and cinnamon and is smooth and creamy without being overly sweet.
- The pastry can be made ahead and frozen for up to 6 months. Defrost in the fridge overnight before use.
- Bring the milk to the boil on a medium high heat, stirring occasionally with a wooden to stop it catching on the bottom. If it does burn, pour the milk into a clean pot to continue or the dessert will have a bitter scorched flavor.
- Add the hot milk to the egg yolk mixture a little at a time so it doesn’t curdle the eggs. Return to the heat to cook out the flour and thicken.
- Leave to cool before folding in the whipped egg whites.
- Pour over the pastry case and cook until the milk tart is set. Don’t overcook as it will souffle and then sink.
- The filling must be used immediately but the cooked tart can be stored at room temperature for up to 3 days.
For more delicious desserts Click on the links below.
- Macerated Strawberries and mascarpone cream with balsamic vinegar
- Whipped Yogurt mousse
- Roasted Figs with honey and orange
- Caramel Peppermint dessert – Peppermint crisp pudding
- Best Glazed Orange Bundt Cake
- Carrot and beetroot cake
Traditional South African Milk tart (melktert)
Ingredients
Shortcrust Pastry
- 125 grams cold butter approximately 1 stick or 1/2 cup
- 36 grams fine granulated sugar approximately 45 ml or 3 tablespoons
- 225 grams cake flour approximately 400 ml or 1 2/3 cups
- 1 egg large
- 30 ml cold water approximately 2 tablespoons
Milk Tart filling
- 65 grams butter approximately 1/2 stick or 1/4 cup
- 25 grams cake flour approximately 45 ml or 3 tablespoons
- 198 grams sweetened full cream condensed milk approximately 1/2 large tin
- 500 ml milk approximately 2 cups
- 3 large eggs, separated
- 1.25 ml salt approximately 1/4 teaspoon
- 5 ml vanilla extract approximately 1 teaspoon
- 2.5 ml cinnamon powder approximately 1/2 to 1 teaspoon for dusting before serving
Instructions
Shortcrust Pastry base
- For the pastry, pulse the butter, flour and sugar in a food processor until it has the consistency of breadcrumbs. Alternately, rub in the cold butter with two knives or a pastry cutter. Try not to use your hands as it will warm up the butter.
- Add the egg and water and mix until just combined.
- Bring the pastry into a ball and flatten into a disk on a piece of cling wrap. This makes it easier to roll into a round shape later.
- Chill and rest the pastry for about 30 minutes before use.
- Roll out the pastry and line a 25 cm tart pan ensuring that the pastry overlaps the sides a bit as it may shrink during baking if not rested enough. I chilled it again for another 10 minutes before baking.
- Switch on the oven and heat to 200 degrees celcius / 400 F / Gas mark 6.
- Prick the base and line with parchment paper and baking beans or beans, and bake blind for about 10 minutes.
- Remove the baking beans and bake for another five minutes. Be careful not to get a burn as you may drop the beans and damage the tart case.
- Reduce the oven temperature to 170 degrees celcius / 350 F / Gas mark 4.
Milk Tart filling
- Cook the filling while the pastry base is baking in the oven.
- In a medium size bowl mix the butter and flour ensuring there are no lumps. Add in the condensed milk, vanilla and the egg yolks and mix until smooth.
- Heat the milk until it reaches boiling point stirring occasionally with a flat edged wooden spoon to prevent it catching and burning on the bottom of the pot.
- Add a little of the boiled milk to the egg mixture ensuring that you whisk out all the lumps. Slowly add the rest of the milk while whisking or stirring and then return to the pot and place back on the heat.
- Stir the milk mixture on the heat until it thickens and it starts to bubble.
- Remove the pot from the stove and let the mixture cool for about 10 minutes.
- Whisk the egg whites and salt until they are glossy but not too stiff. It should be soft peaks at this stage, not the 'tip it over your head and it doesn't drop' stiffness.
- Fold the egg whites into the cooled custard mixture.
- Pour into the pastry case and bake for 15-20 minutes until it is set. Do not over bake as it will rise and sink like an overdone souffle.
- Sprinkle with cinnamon powder and serve.
Notes
Nutrition
Disclaimer: Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.
This recipe was first published in March 2015 and has been updated.
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74 Comments
Yasmine
March 8, 2024 at 8:06 amI love this recipe it is the best milk tart I have ever made.
Razena Schroeder
March 8, 2024 at 8:43 amI’m so happy to hear that!
Sandra @ A Dash of Sanity
September 1, 2015 at 8:27 amI have never made a milk tart before, but it sounds delicious! I love simple but yummy desserts like this!
Razena
September 1, 2015 at 11:04 amSimpler the better, especially if it is tasty 🙂 Most non-blogger cooks are too busy with other things to have time for complicated dishes unless they have something really special planned.
Trish
August 31, 2015 at 8:59 pmoooooh I love traditional family recipes. This one sounds delicious!
Razena
August 31, 2015 at 10:33 pmI hope you try it some time 🙂
Chrissie (thebusybaker.ca)
August 31, 2015 at 8:55 pmThis looks like the kind of dessert I would love! Simple but SO good! Thanks for sharing!
Razena
August 31, 2015 at 10:32 pmYou are most welcome 🙂
Michelle@healthiersteps
August 31, 2015 at 6:34 amI’m intrigued by recipes that are passed down from one generation to the next. My grandma and mother never cooked using recipes so I was taught the same way.
Razena
August 31, 2015 at 8:41 amThat is so true, my mum and her sisters seldom had a written down recipe, except for baked goods. Most of my mum’s best recipes were ones she developed sitting at the kitchen table and wondering what to make for unexpected guests who were dropping by a short time later.
Whitney @ That Square Plate
August 30, 2015 at 10:38 pmI love authentic recipes like this one!! Thanks for sharing, it sounds delicious!
Razena
August 30, 2015 at 10:58 pmYou are most welcome. I hope that you try it sometime 🙂
Sabrina @ Dinner, then Dessert
August 30, 2015 at 9:46 pmI’d never even heard of a milk tart before! It sounds like a very interesting dessert!
Razena
August 30, 2015 at 9:58 pmI’m sure you haven’t, it is one of the typically South African desserts that I love 🙂
Claudia | Gourmet Project
August 30, 2015 at 8:39 pmwow, great find! Thanks for sharing!
Razena
August 30, 2015 at 9:21 pmYou are most welcome 🙂
Katalina @ Peas & Peonies
August 30, 2015 at 7:47 amI have never had a tart made with condensed milk, but as a condensed milk die hard fan I am sure I would love this one!
Razena
August 30, 2015 at 9:55 amI find that condensed milk gives milky and/or eggy desserts a much fuller flavor than plain sugar. I hope you will try it and let me know.
MIchelle Rance
March 21, 2019 at 9:15 pmIs it sweetened condensed milk? Since there is no added sugar int he recipe?
Razena Schroeder
March 21, 2019 at 9:21 pmYes it is Michelle. I have updated the ingredients list, thanks. Any good quality store bought full cream sweetened condensed milk will do.
I have seen recipes for homemade sugar free condensed milk using heavy cream, butter and low carb sugar free sweetener but I have not tried that yet.
Tracy @ Served From Scratch
August 30, 2015 at 6:48 amOld family recipes are the BEST. Thanks for sharing!
Razena
August 30, 2015 at 9:52 amYou are most welcome 🙂
Richa
August 29, 2015 at 9:39 pmWow never tried this before! Looks delicious.
Razena
August 29, 2015 at 10:24 pmThank you… I hope you will try it now and let me know what you think 🙂
Kathryn @ FoodieGirlChicago
August 29, 2015 at 8:35 pmThis recipe is totally new to me – looks like something I need to try!!
Razena
August 29, 2015 at 8:37 pmI hope you do 🙂
Cassandrea @ chewsandbrews.ca
August 29, 2015 at 7:57 pmThis is a new recipe to me – I haven’t heard of a milk tart before – it looks delicious and I am excited to try something new!!
Razena
August 29, 2015 at 8:31 pmThank you. I hope you try it and let me know what you think 🙂
Sara @ LifesLittleSweets.com
August 29, 2015 at 7:10 pmThis recipe is totally new to me, I love learning new things, thank you for sharing this recipe!
Razena
August 29, 2015 at 7:31 pmYou are most welcome. I hope that you will try it some time and let me know what you think.
Patti @ CooksRecipeCollection.com
August 29, 2015 at 6:59 pmThis tart looks just fantastic! I’ll have to make it soon!
Razena
August 29, 2015 at 7:31 pmThanks Patti. I hope you like it as much as we do.
Rachel @ athletic avocado
August 29, 2015 at 5:59 pmthis looks so tasty! I need to try this!
Razena
August 29, 2015 at 6:15 pmI hope you do and let me know what you think 🙂
Jessica
August 29, 2015 at 5:31 pmOld family recipes are the best! This reminds me a little of the egg custard pies we make here in the Southern US. Delicious!
Razena
August 29, 2015 at 5:44 pmI agree they are the best as you have built in tutorials at every family gathering 🙂 Do you have any custard pie recipes on your website?
Tina Marie
August 29, 2015 at 5:09 pmThis really sounds amazing. I really enjoy trying to re-make an old family recipe. It’s very heart warming when I get “almost” as good as the original.
Razena
August 29, 2015 at 5:13 pmThanks Tina. I remade my mother’s original choc chip recipe using different sugars (in the same quantities) and a different method, and the result was the cookie I’ve been looking for all my life 🙂
J @ A Hot Southern Mess
August 29, 2015 at 4:55 pmYum! I have never had a milk tart but I want to try one now! Yummy!
Razena
August 29, 2015 at 4:57 pmTry it, I am sure you will love it.
Oana @AdoreFoods
August 29, 2015 at 3:14 pmThis one new recipe that I am really looking forward to trying it! It looks really good. Thanks for sharing it!
Razena
August 29, 2015 at 4:58 pmThank you, let me know what you think of it when you 🙂
Rosemary @anitalianinmykitchen
August 29, 2015 at 10:47 amThis tart sounds delicious, and your photos are gorgeous.
Razena
August 29, 2015 at 4:59 pmThank you, you are too kind and I have so much more to learn and improve.
Molly Kumar
August 29, 2015 at 9:49 amI love cakes and this is definitely something new to me and looks delicious.
Razena
August 29, 2015 at 5:00 pmThank you. I think it’s probably most similar to a custard pie.
Marye
August 29, 2015 at 8:58 amI’ve never head of a milk tart but this looks delicious.
Razena
August 29, 2015 at 5:01 pmHaha… I’ve heard that a few times now 🙂 Try it sometime, you may like it.
Diane
August 29, 2015 at 8:12 amThis looks so tasty! I know how frustrating it is to work with only memories on a recipe. My Grandma left me her recipe book and a TON of barely visible hand written recipes that are vague, in her own personal language of bake. Lol . We do the best we can. Looks like you did wonderfully!
Razena
August 29, 2015 at 5:04 pmThank you 🙂 It has been very difficult trying to recreate recipes mostly from memory and very distant memories at that. The ones that are easier are the ones that I used to make often myself, so often that I never wrote them down… the milk tart being a case in point. I actually found a book of my own and my mother’s handwritten recipes last year. Fortunately, most of them were quite comprehensible.
Mandee Pogue
August 29, 2015 at 7:37 amI have never heard of Milk Tart, but this looks amazing!!! So decadent.
Razena
August 29, 2015 at 5:04 pmThank you, I hope you try it sometime 🙂
Hillary Reeves
August 29, 2015 at 5:16 amMy sister has been begging me to make a melk tart… might just have to steal this recipe!! Thanks!
Razena
August 29, 2015 at 5:05 pmYou are most welcome to. Let me know how it turns out and what your sister had to say about it 🙂
Ciao florentina
August 29, 2015 at 4:55 ami love coming across exotic recipes such as this one. Such a lovely tart!
Razena
August 29, 2015 at 5:06 pmLol @ exotic… I think in Cape Town this is probably considered the most commonplace recipe with every family having their own version of it.
Byron Thomas
August 29, 2015 at 3:29 amLooks and sounds delicious! I love milk tart!
Razena
August 29, 2015 at 5:07 pmThank you. Try it and let me know what you think. You’re an expert on all things baked so I value your opinion.
Chris @ SimpleFood365
August 29, 2015 at 12:27 amVery yummy looking cake!
Razena
August 29, 2015 at 5:07 pmThank you.
foodlovinfamily
August 28, 2015 at 9:24 pmThis looks beautiful and delicious. I love anything sweet. Cant wait to try.
Razena
August 29, 2015 at 5:08 pmThank you for your kind words. I hope you do try it and let me know what you think.
Renee
August 28, 2015 at 9:01 pmThis looks delicious! I need to convert the measurements, but will plan on making this for sure.
Razena
August 29, 2015 at 5:18 pmI noticed that on Yummly there is a choice of metric or imperial measurements. You may want to give that a shot 🙂
Erin @ Platings and Pairings
August 28, 2015 at 7:25 pmThis looks amazingly decadent! It’s so beautiful too!
Razena
August 28, 2015 at 7:47 pmThank you 🙂
Sam @ PancakeWarriors
August 28, 2015 at 7:21 pmI love all kinds of cake! This looks great, and definitely something different to try!
Razena
August 28, 2015 at 7:46 pmThank you, I hope you try it and let me know what you think.
Platter Talk
August 28, 2015 at 5:09 pmWe especially like your short crust pastry, as shown with your featured recipe it is versatility makes it useful for so many delicious occasions. Nicely done!
Razena
August 28, 2015 at 5:16 pmThank you 🙂 It works just as well for savory tarts (minus the sugar).
Sarah
August 28, 2015 at 1:25 pmI so understand your recipe dilemma! There are a few family recipes that I grew up on that no one knows exactly what it is because they were never written, just passed on verbally. I bet your milk tart tastes just as good though – it certainly looks delicious!
Razena
August 28, 2015 at 2:57 pmThank you 🙂
It appears that between me first learning how to make the one milk tart recipe from my aunt more than 25 years ago, and sitting down with her last month to record her pastry and filling recipe, she decided that blind baking the pastry for the milk tart is an unnecessary step!
Jan
April 2, 2015 at 7:10 amfantastic.
hope to make one soon 🙂
Razena
April 2, 2015 at 11:39 amI’m sure the boys will like it 🙂
Try the crunchies as well.