Melktert (Milk Tart): How to Make South Africa’s Creamy Cinnamon Custard Dessert
- Zenani Sizane
- Jul 8, 2025
- 3 min read
Soft, sweet, and gently spiced with cinnamon, Melktert (pronounced “milk-tart”) is a beloved South African dessert that evokes comfort, nostalgia, and joy in every bite. With a silky custard filling and a tender crust, it’s often the centerpiece at Sunday lunches, tea tables, and family celebrations.
In this blog post, you’ll discover what makes Melktert so special, a little bit of its history, and how to make it at home, just like Ouma used to.
What Is Melktert?
Melktert, or milk tart, is a classic South African dessert consisting of a light, creamy custard filling made from milk, sugar, eggs, and flour or cornflour, poured into a pastry crust and topped with a generous sprinkle of ground cinnamon. It's typically served cold or at room temperature.
What sets it apart from other custard-based tarts is its light texture and high milk-to-egg ratio, giving it a soft, cloud-like creaminess.
A Brief History of Melktert
Melktert has Dutch origins, tracing back to the 1600s with the arrival of Dutch settlers at the Cape. Influenced by Dutch mattentaart, South Africans adapted the recipe over centuries using local ingredients and preferences.
Today, melktert is enjoyed by South Africans across all cultures and regions, often served at braais, birthdays, funerals, weddings, and tea time.
Why You’ll Love This Recipe
Light, creamy, and perfectly spiced
Easy to make with everyday ingredients
Can be served hot or cold
Beloved across generations and always a crowd-pleaser
Perfect for make-ahead entertaining
Types of Melktert
There are two popular styles:
Baked Melktert – Filling is baked in the oven along with the crust (firmer, sliceable)
Stovetop (No-Bake) Melktert – Custard is cooked on the stovetop and poured into a pre-baked crust (softer, creamy texture)
This post includes a traditional stovetop version, which is easier and just as delicious!
Ingredients
For the Crust (Shortcut Method)
1 packet of Tennis biscuits (or Digestive biscuits)
100g (about 7 tbsp) butter, melted
Optional: Use a homemade sweet shortcrust pastry if you prefer a baked base.
For the Custard Filling
2½ cups milk
½ cup sugar
2 eggs
2 tbsp cornflour (Maizena)
2 tbsp cake flour
1 tbsp butter
1 tsp vanilla extract
Pinch of salt
Ground cinnamon, for dusting
Instructions
Step 1: Make the Crust
Crush the biscuits into fine crumbs using a food processor or rolling pin.
Mix with melted butter until it resembles wet sand.
Press into a pie dish or tart pan to form an even crust.
Chill in the fridge while you make the filling.
Tip: Bake the crust at 180°C (350°F) for 10 minutes for a firmer base (optional).
Step 2: Prepare the Filling
In a bowl, whisk the eggs, flour, cornflour, sugar, and salt together until smooth.
In a saucepan, heat the milk over medium heat until just warm do not boil.
Slowly whisk the warm milk into the egg mixture to temper it.
Return everything to the saucepan and cook on medium heat, stirring constantly until the mixture thickens (about 10–15 minutes).
Remove from heat, stir in the butter and vanilla, and whisk until smooth.
Step 3: Assemble the Melktert
Pour the custard filling into the prepared biscuit base.
Smooth the top and sprinkle generously with ground cinnamon.
Refrigerate for at least 3–4 hours, or until fully set.
Serving Suggestions
Serve chilled with rooibos tea or coffee
Add a dollop of whipped cream or sliced strawberries for a modern twist
Cut into squares for easy tea-time servings
Tips for Perfect Melktert
Stir constantly when thickening the custard to avoid lumps.
Don’t overheat the milk, it should be warm, not boiling.
A firmer tart? Add a little more cornflour.
Want it less sweet? Reduce sugar to 1/3 cup.
Fun Facts About Melktert
There’s even a National Milk Tart Day in South Africa (27 February)
Some people like a crackling sugar crust, torch a layer of sugar on top like crème brûlée!
“Melktertjies” is a popular milk tart-inspired cream liqueur shot in South African bars
Storage Tips
Keep in the fridge for up to 5 days
Best enjoyed cold or at room temperature
Do not freeze, as the custard texture may separate.
Final Slice
Melktert is more than just a dessert, it’s a taste of home, a celebration of simplicity, and a sweet reminder of South Africa’s rich culinary heritage. Whether you grew up with it or are discovering it for the first time, this easy milk tart recipe is sure to become a family favorite.
Want more South African desserts? Try koeksisters, malva pudding, or peppermint crisp tart next!
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