Name: Melktert (Milk Tart) – Creamy Cinnamon Custard Tart
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Cuisine: South African
Ingredients: 1 ½ cups cake flour; 125g cold butter, cubed; 1 large egg yolk; 2 cups full-cream milk; ½ cup white sugar; 2 tbsp cornflour; 1 whole egg; Ground cinnamon for dusting

Ingredients

Main Ingredients

How To Make Melktert (Milk Tart) – Creamy Cinnamon Custard Tart the Master Chef Way

Step-by-step Melktert (Milk Tart) – Creamy Cinnamon Custard Tart

Step 1: Rub the butter into the flour until it resembles fine breadcrumbs. Add the egg yolk and bring together into a smooth dough.
Step 2: Press the dough into a greased tart tin and blind bake at 180°C for 12 minutes until lightly golden.
Step 3: Heat the milk with the sugar in a saucepan. Mix the cornflour with a little cold milk to form a smooth paste.
Step 4: Pour the hot milk into the cornflour mixture, return to the heat, and stir constantly until thick and smooth. Remove and stir in the beaten egg.
Step 5: Pour the custard into the baked crust, cool completely, and dust generously with cinnamon.

Serving suggestion for Melktert (Milk Tart) – Creamy Cinnamon Custard Tart

Serving Suggestions and Variations

Traditional ways: Serve chilled with a strong cup of rooibos tea or coffee.

Modern twists:

Fusion: Add vanilla essence for extra depth
Low-carb: Use a biscuit base for a quicker version
Extra veg: Top with crushed almonds or pecans
Spice level: Add a hint of lemon zest to the custard

Master Tips for Success

Don't over-bake the crust: The pastry should be lightly golden, not dark brown. Over-baking makes it hard and difficult to cut.
Stir constantly: When making the custard, don't stop stirring – this prevents lumps from forming.
Chill thoroughly: Let the tart set for at least 4 hours before slicing. A warm custard won't hold its shape.
Make-ahead: Melktert keeps well in the refrigerator for up to 3 days.

The Heritage of Melktert (Milk Tart) – Creamy Cinnamon Custard Tart

Melktert has Dutch roots but was wholeheartedly adopted by the Cape Dutch and Afrikaner communities as their own dessert.

It became a staple at church bazaars, farm kitchens, and teatime gatherings across the country.

Today it's enjoyed by all South Africans, often as a teatime treat that evokes memories of grandmothers' kitchens.

👉 Browse all 100 Master Chef South African recipes for more inspiration and cooking ideas.