Dessert

Traditional South African Melktert

Name: Traditional South African Melktert
Prep time: 30 min
Cook time: 45 min
Total time: 3 h 15 min
Yield: 8 servings
Cuisine: south_african
Ingredients: 250 g all-purpose flour; 125 g unsalted butter cold, cubed; 30 g granulated sugar; 1 pcs egg large, yolk only; 2 tbsp ice water; 750 ml milk full-fat; 150 g granulated sugar; 30 g all-purpose flour; 30 g cornstarch; 2 pcs egg large; 30 g unsalted butter; 5 ml vanilla extract; 1 tsp cinnamon powder

This classic South African milk tart features a crisp, buttery shortcrust pastry filled with a creamy, subtly spiced custard. It's a comforting dessert, perfect for sharing with family and friends.

An original recipe by Forkin

Total time: 3 hr 15 min
Serves: 8
Difficulty: Medium
Per serving: 440 kcal

Vegetarian

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

crust

250 gall-purpose flour
125 gunsalted butter, cold, cubed
30 ggranulated sugar
1 pcsegg, large, yolk only
2 tbspice water

filling

750 mlmilk, full-fat
150 ggranulated sugar
30 gall-purpose flour
30 gcornstarch
2 pcsegg, large
30 gunsalted butter
5 mlvanilla extract

garnish

1 tspcinnamon powder

Equipment

rolling pin · saucepan · 23cm tart pan · baking weights · fork · plastic wrap · large bowl · wire rack · whisk

The method

Step by step

1
Combine the all-purpose flour, granulated sugar, and cold, cubed unsalted butter in a large bowl for the crust.
About 2 min
Cook’s note: Ensure the butter is very cold to achieve a flaky crust.
2
Rub the butter into the dry ingredients with your fingertips until the mixture resembles coarse crumbs.
About 3 min
Cook’s note: Work quickly to prevent the butter from melting too much.
3
Add the egg yolk and ice water, mixing until a dough just comes together.
About 1 min
Cook’s note: Do not overmix the dough, as this can make it tough.
4
Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Cook’s note: Chilling the dough makes it easier to roll and prevents shrinking during baking.
5
Preheat your oven to 180°C (350°F).
About 10 min
6
On a lightly floured surface, roll out the chilled dough to fit a 23cm (9-inch) tart pan.
About 3 min
Cook’s note: Roll from the center outwards, rotating the dough to maintain an even thickness.
7
Gently press the dough into the tart pan, trimming any excess and crimping the edges if desired.
About 2 min
Cook’s note: Prick the base of the crust several times with a fork to prevent it from puffing up.
8
Blind bake the crust for 15-20 minutes, or until lightly golden.
About 20 min
Cook’s note: You can use baking weights or dried beans to prevent the crust from shrinking.
9
Remove the crust from the oven and set aside to cool slightly while you prepare the filling.
About 5 min
10
In a large saucepan, gently heat the milk for the filling over medium heat until it just begins to simmer.
About 5 min
Cook’s note: Do not let the milk boil vigorously.
11
In a separate bowl, whisk together the granulated sugar, all-purpose flour, cornstarch, and large eggs until smooth.
About 2 min
Cook’s note: Ensure there are no lumps in the mixture.
12
Gradually temper the egg mixture by slowly whisking in a ladleful of the hot milk.
About 2 min
Cook’s note: This prevents the eggs from scrambling.
13
Pour the tempered egg mixture back into the saucepan with the remaining hot milk, whisking continuously.
About 1 min
14
Continue cooking over medium-low heat, stirring constantly, until the custard thickens to a pourable consistency, about 5-8 minutes.
About 8 min
Cook’s note: The custard should be thick enough to coat the back of a spoon.
15
Remove the saucepan from the heat and stir in the unsalted butter and vanilla extract until fully incorporated.
About 1 min
16
Pour the hot custard into the blind-baked tart shell.
About 1 min
17
Bake for an additional 20-25 minutes, or until the filling is set but still has a slight wobble in the center.
About 25 min
Cook’s note: The edges of the filling should be firm, while the center might jiggle slightly.
18
Remove the tart from the oven and allow it to cool completely on a wire rack.
About 1 hr
Cook’s note: Cooling slowly prevents cracking.
19
Once cooled, refrigerate the melktert for at least 1 hour before serving.
About 1 hr
Cook’s note: Chilling helps the tart firm up and enhances its flavor.
20
Just before serving, dust generously with cinnamon powder.

Per serving

Nutrition

65%Score

Calories: 439.9kcal
Protein: 9.4g
Carbs: 57.9g
Fat: 19.1g
Fibre: 1.2g
Sugar: 27.7g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover melktert in an airtight container in the refrigerator.

Reheating

This tart is best enjoyed cold.