South African Milk Tart

Traditional Milktart

Milk Tart 🤎 Melktert, hello daar! My gran used to make this when I visited her & she always kept a whole one aside, just for me. It’s a buttery pastry filled with a sweet milk custard that has been topped with cinnamon – I love dusting loads of cinnamon on top but you don’t have to be as greedy as I am. These recipes can naturally be used to make smaller bite-size milk tarts if you wish.

*Feel free to double the FILLING & form thinner/higher pastry edges if you’d like to make a deeper/fuller tart. The tart will keep in the fridge for 3 days but only place it in the fridge once it has fully cooled otherwise it’ll crack.

South African Milk Tart

  • Servings: 8
  • Difficulty: Easy
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  • 125g salted butter, softened
  • 120g castor or 85g icing sugar
  • 1 large egg
  • 2 cups cake flour
  • 1 tsp baking powder
  • 1-2 cups raw rice/beans
  • 2 cups milk
  • 1/2 cup cream
  • 1 cinnamon stick
  • 1 large egg
  • 1/2 cup light brown sugar
  • 2 tbsp flour
  • 2 tbsp corn starch
  • 1 tsp vanilla essence
  • 1/8 tsp salt
  • 1 1/2 tbsp salted butter
  • Top with 1-2 tsp ground cinnamon


  1. Preheat your oven to 180°C
  2. Add butter & castor sugar together & mix until creamed.
  3. Add the egg, & mix until roughly combined.
  4. Add the flour & baking powder together & mix until a stiff dough forms. It should come together quite quickly. The dough is extremely easy to handle.
  5. Use a 24cm tart tin with a removable base & coat with a non-stick spray. Press the dough evenly into the tart tin.
  6. Dock the pastry base using a fork & prep your pastry to be blind-baked by covering it with baking paper & pouring the rice on top to ensure it doesn’t rise.
  7. Bake the pastry at 180°C for 30 min or until the pastry is golden and crispy.
  8. Make the filling whilst the pastry is baking. Start by adding the milk, cream, & cinnamon to a medium-sized saucepan & bring to a simmer.
  9. In a separate medium-sized bowl add the sugar, flour, cornstarch, vanilla essence, egg, & salt together and mix well.
  10. Remove the milk mixture from the heat once it has started boiling & remove the cinnamon stick.
  11. Temper the egg mixture by gradually adding the warm milk mixture to the egg mixture & stirring vigorously. Bring the milk mixture back to the heat & simmer until thickened. Add the butter & stir until combined.
  12. By now the pastry should be done baking. Remove the baking paper/rice and pour the filling into the warm baked pastry shell & smooth the surface (I leave it in the tart tin until fully set).
  13. Sprinkle over the cinnamon & allow it to cool down & once the tart has fully set.