L
et’s get one thing straight tastebuds: us South Africans take their milk tart (or melktert, if you’re Afrikaans) very seriously (IYKYK). This creamy, cinnamon-dusted dessert has been a staple at family gatherings, church bazaars, and Sunday lunches since the early 1900s. Traditionally, it involves a baked pastry crust filled with an eggy, custard-like milk filling—but in this version, we’re taking a delicious detour around the oven. That’s right: no baking, no blind crusts, and no worries.
Here are a list of other Milk Tart recipes (traditional and non-traditional):
Traditional Milk Tart Recipe (homemade pastry base with custard filling)
Milk Tart Rusks (grow your love for rusks with these Milk Tart Rusk (gasp!)
Milk Tart Swiss Roll (Yes, you read that right…)
The no bake milk tart has been around for a very long time and is a modern twist on the classic that keeps all the nostalgia and flavour while skipping the heat. Perfect for warm-weather days or those “oops, forgot dessert” moments, this shortcut recipe trades the pastry crust for a biscuit base—usually made with Tennis biscuits, a coconut-sprinkled South African favorite. Don’t have Tennis biscuits? Digestives or graham crackers will do in a pinch (just don’t tell Ouma).
Now, the heart of a good milk tart is the custard: a smooth, silky blend of milk, condensed milk, flour (or cornstarch, in this case), and eggs —gently cooked until thick and dreamy. In the no-bake version, we go full stovetop. Some recipes swap out the eggs entirely, relying on cornstarch (aka cornstarch) to do the heavy lifting. That means less fuss and a longer shelf life, too—though we doubt leftovers will be a problem.
Once the custard is nestled into its biscuit base, a generous sprinkle of ground cinnamon on top seals the deal. No need to be delicate here. This isn’t a dainty French tart—it’s proudly South African and meant to be eaten with gusto. The end result? A no bake milk tart, chilled, creamy, not-too-sweet dessert that’s equal parts comforting and refreshing, with just enough spice to keep things interesting.
One of the best parts? This no bake milk tart sets in the fridge, giving you time to pretend you slaved over dessert while it chills. It’s make-ahead friendly, travel-proof, and universally loved—even by people who claim they “don’t like dessert” (sure, Jan).
Whether you’re a homesick expat craving a taste of the motherland, or just curious about what South Africans eat when they want to feel cozy and content, this no-bake milk tart delivers. Minimal effort, maximum satisfaction—and not a single oven mitt in sight.
Now, let’s make magic without the baking tray.
South African No Bake Milk Tart
Equipment
- 1 glass dish with a 23cm radius or springform pan or deposable pie tin
Ingredients
Biscuit Base
- 200 grams Tennis biscuits or tea/digestive/graham biscuits of choice
- 90 grams butter melted
Milk Custard Filling
- 1 tbsp butter
- 2 ¼ cups milk
- ½ cup heavy cream
- 1 can condensed milk approx. 385g
- 1 cinnamon stick
- 2 tsp vanilla essence
- 2 large eggs
- 65 ml water
- 45 grams cornstarch or cornflour
- ½ tsp salt
- 1 tbsp ground cinnamon or more, for dusting
Instructions
- Add the biscuits to a blender and blend until fine or place the biscuits in a ziplock bag and using a rolling pin, crush the biscuit until very fine. Add the butter to a medium sized bowl and place in the microwave. Heat until the butter has fully melted. Add the crushed biscuits and mix until fully combined.
- Add the biscuits to your serving dish and gently press and spread the crumb mixture along the base and side of the dish. Place in the fridge while you make the filling. Note: use a spring form pan or glass dish, the springform pan will naturally ensure an easier release. If you want to be extra safe then line the dish with baking paper that overlaps the edge, allowing you lift the tart out of the dish.
- Line the base and sides of a medium saucepan with 1 tbsp butter. Add milk, cream, condensed milk, cinnamon stick and vanilla essence and bring to a medium heat or until simmering. Meanwhile, prepare the egg mixture. Note: if the milk start simmering and the egg mixture isn't ready yet then remove the milk mixture from the heat. You don't want any unnecessary moisture evaporating.
- In a medium bowl, add eggs and water. Whisk until fully combined. Add cornstarch and salt, whisking again.
- Once the milk mixture is simmering, lower the heat and pour the egg mixture into the warm milk mixture whilst whisking. Continue whisking until the mixture thickens, about 2-4 minutes. Once the whisk start creating a pattern when whisking, you know it's ready. Note: Do not make the mixture too thick otherwise it'll struggle to adhere to the biscuit base.
- Remove the base from the fridge and pour the custard in the base. Smooth the surface and finish off the cinnamon. Once the no bake milk tart has reached room temperature, you can cover the tart with cling wrap and place in the fridge to set for 4 hours or overnight.
- Allow the tart to reach room temp before slicing. Geniet hom, tastebud!
