Melktert is a beloved South African milk tart with a delicate pastry shell, softly set vanilla custard, and cinnamon.
This version blind-bakes a thin crust and cooks the custard gently before straining it for a smooth finish.
Keep the heat moderate and whisk continuously so the custard thickens without boiling or curdling.
Serving Suggestions
Serve chilled or cool with tea or coffee and no heavy garnish.
Recipe Notes
The tart needs at least three hours to set and keeps covered in the refrigerator for three days.
South African Melktert
South African milk tart with a thin pastry crust, smooth vanilla milk custard, and a light cinnamon finish.
Equipment
- 9-inch tart pan with removable bottom
- Rolling Pin
- Medium saucepan
- Mixing bowls
- Fine-mesh sieve
Ingredients
Pastry
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 tsp fine salt
- 1/2 cup cold unsalted butter cut into cubes
- 1 large egg
Milk Custard
- 4 cups whole milk
- 2 tbsp unsalted butter
- 1/2 cup granulated sugar
- 3 large eggs
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tsp vanilla extract
- 1/4 tsp fine salt
- 1 tsp ground cinnamon for dusting
Instructions
Bake the Crust:
- Mix flour, sugar, and salt. Cut in cold butter until the mixture has small irregular crumbs, then mix in the egg just until a dough forms. Chill 20 minutes.
- Roll the dough and line a 9-inch tart pan. Prick the base, chill 10 minutes, line with parchment and weights, and bake at 375 F (190 C) for 15 minutes. Remove weights and bake 8 to 10 minutes until pale gold. Cool.
Cook the Custard:
- Warm milk and butter in a saucepan until steaming. Whisk sugar, eggs, flour, cornstarch, vanilla, and salt in a bowl until smooth.
- Slowly whisk half the hot milk into the egg mixture. Return everything to the saucepan and cook over medium-low heat, whisking constantly, for 4 to 6 minutes until thick and smooth. Do not boil hard.
- Pass the custard through a fine sieve into the cooled crust and smooth the surface. Dust lightly and unevenly with cinnamon.
Chill:
- Cool for 30 minutes, then refrigerate at least 3 hours until set. Slice with a clean knife and serve chilled or cool.
Notes
- Constant gentle whisking and straining produce a smooth custard without bubbles or flour lumps.
- Keep covered in the refrigerator for up to three days; the crust softens gradually.
Nutrition
Calories: 360kcalCarbohydrates: 38gProtein: 7gFat: 20gSaturated Fat: 12gCholesterol: 105mgSodium: 260mgFiber: 1gSugar: 19g