Melktert

About this recipe

Melktert is a classic South African tart with a silky custard nestled in a tender crust, served plain or finished with a fragrant sprinkle of cinnamon. The name comes from Afrikaans and translates to “milk tart,” highlighting the central role of milk in the filling. Its story traces back to Cape kitchens influenced by Dutch traditions and global spice routes, where warm baking aromas and gentle spices created a beloved dessert that feels both homely and celebratory. This rendition focuses on a soft-set custard, light and sliceable, with a bake-and-chill method that’s approachable for any home baker.

Ingredients

For the crust

• 1 1/2 cups (190 g) flour
• 1/3 cup (65 g) sugar
• 1/2 tsp salt
• 1/2 cup (113 g) cold unsalted butter, cubed
• 1 large eggs, lightly beaten
• 1–3 tbsp ice water, as needed

For the custard filling

• 4 cups (960 ml) whole milk
• 1/2 cup (100 g) sugar
• 3 tbsp (24 g) cornstarch
• 3 tbsp (24 g) flour
• 2 large eggs
• 3 tbsp (42 g) unsalted butter
• 2 tsp vanilla extract
• 1/4 tsp salt
• 1/2–1 tsp ground cinnamon, to finish (plus more to taste)
• Pinch of freshly grated nutmeg (optional)

Equipment

• 9-inch (23 cm) tart pan or pie dish
• Medium saucepan and whisk
• Mixing bowls
• Rolling pin (if not pressing crust)
• Parchment and pie weights (or dry beans/rice)

Step-by-step instructions

1) Make the crust

1. Combine the dry ingredients: In a bowl, whisk the flour, sugar, and salt.
2. Cut in the fat: Add the cold butter and work it in with fingertips or a pastry cutter until the mixture looks like coarse crumbs with some pea-sized bits.
3. Bind the dough: Stir in the beaten eggs. If the dough seems dry, add ice-cold water, 1 tablespoon at a time, just until it holds together when pressed.
4. Pan and chill: Press the dough evenly into a 9-inch (23 cm) tart pan or pie dish, taking it up the sides. Prick the base with a fork and chill until firm for about 20 minutes.
5. Blind-bake: Line the crust with parchment, fill with weights, and bake until the edges just set and turn pale golden, about 12–15 minutes. Remove weights and parchment and bake again to dry the base slightly, about 5 minutes. Let cool while you prepare the filling.

2) Cook the custard

1. Warm the dairy: In a saucepan, heat the milk over medium until steaming but not boiling.
2. Mix the thickener: In a bowl, whisk the sugar, cornstarch, and flour. Whisk in the eggs until smooth and paste-like.
3. Temper and thicken: Slowly whisk half the hot milk into the egg mixture to temper. Return everything to the saucepan and cook over medium, whisking constantly, until the custard thickens and bubbles gently, about 4–6 minutes.
4. Finish the custard: Off the heat, whisk in the butter, vanilla, and salt. For a subtle warmth, add a pinch of nutmeg (optional).

3) Assemble and bake

1. Fill: Pour the hot custard into the cooled crust and smooth the top.
2. Bake to set: Return the tart to the oven and bake until the edges are set and the center still has a slight wobble, about 20–25 minutes.
3. Cool and chill: Cool on a rack until barely warm, then refrigerate until fully set for at least 2–3 hours.

4) Finish

1. Dust the top generously with cinnamon before slicing.

Pro tips

• Smooth texture: Whisk constantly while thickening to avoid lumps; if needed, strain the hot custard before filling the crust.
• Flavor balance: A pinch of salt amplifies sweetness. If you enjoy spice-forward notes, add a whisper of nutmeg along with the cinnamon.
• Crust options: Prefer a press-in alternative? Swap the shortcrust for a cookie crumb base using finely crushed vanilla biscuits mixed with melted butter and a touch of sugar (press, then bake briefly for 8–10 minutes to set).
• Clean slices: Chill thoroughly and use a hot, dry knife; wipe between cuts for neat portions.

Serving suggestions

Serve slightly chilled or at cool room temperature. Dust more cinnamon just before serving for aroma, or finish with the faintest grating of nutmeg. Pair with strong tea or coffee to balance the gentle sweetness. If you like a glossy top, warm a spoonful of milk with a tiny bit of sugar, brush lightly, and re-dust with cinnamon.

Make-ahead and storage

• Make-ahead: Bake the crust a day earlier and keep it covered at room temperature; prepare the filling fresh for best texture.
• Storage: Refrigerate, covered, and enjoy within several days for optimal flavor and texture.

FAQ

Can I reduce the sweetness?

Yes—scale the sugar in the filling to 1/3 cup (about 65 g); keep a light hand with the dusting of cinnamon.

How do I avoid a soggy crust?

Blind-bake as directed, allow the crust to cool, and add the hot custard promptly so steam creates a slight barrier. For extra insurance, brush the warm crust with a thin layer of beaten eggs and bake for 1–2 minutes before filling.

What if I don’t have cornstarch?

Replace the cornstarch with equal parts additional flour. The texture will be slightly less silky but still sliceable.

Can I make it spicier?

Absolutely—blend a touch of cinnamon and freshly grated nutmeg into the custard along with the vanilla, then dust the top again before serving.