An easy Milk Tart recipe which is also a no-bake tart. South-African Milk Tart is creamy with a most dominant milk taste. Sprinkled with Cinnamon this tart is always a winner !

A True South-African Melk Tert recipe ! The filling for this recipe is creamy, very milky in taste, and ever so versatile.

I use this no-bake Milk Tart filling in most of my different shells, or even on it’s own in a mould or simply in a cup. Always sprinkled with Cinnamon though !

You can not enjoy a Milk Tart without Cinnamon.

Just about every supermarket or bakery in South-Africa will have Milk Tarts for sale. It is easy to just grab one, however, you have to know which brands or stores sell the best.

But why buy, if you can make this easy Milk Tart at home ?

(Printable recipe card further down)

Ingredients for Homemade Milk Tart :

• 1 23 cm Pie Shell, ( 9 inch )
• 2 extra-large Eggs
• 1/2 cup Sugar
• 3 tablespoons Cornflour, (Cornstarch)
• 2 cups Milk 
• 1 teaspoon Vanilla Essence 
• 2 tablespoons Unsalted Butter, cubed
• 1/2 – 1 teaspoon Ground Cinnamon, depending on taste

NOTE :

** Alternative crusts for Milk Tart :

• How about a Milk Tart with biscuit crumbs ? Use crushed Tennis biscuits 200 grams (or use Graham Crackers – 7 oz) combined with 1/2 cup melted Unsalted Butter.  Press into a 23 cm ( 9 inch ) pie dish and refrigerate 10 minutes until sturdy
• Store-bought ready to use mini Pie Shells 
• OR go no-crust at all ! Simply pour the filling into a pie dish or small serving cups and leave to set.

Directions – how to make Milk Tart :

1. Whisk together the Eggs, Sugar and Cornflour until creamy – set aside

2. Heat the Milk in a medium saucepan to boiling point – remove from heat. Add a few tablespoonfuls (one at a time) of the warm Milk to the Egg mixture, stirring well after each addition. 

3. Pour the Egg mixture in a thin stream into the warm Milk in the saucepan, stirring continuously. Bring back to boiling point and keep stirring until a thick, smooth custard has formed (about 3 minutes) – remove from the stove

4. Stir in the Vanilla and Butter – stir until the Butter has melted and the custard is smooth.  Fill the Pie Shell, leave to set and cool completely

5. Dust with Ground Cinnamon and serve

I know a lot of people make or are looking for a crustless milk tart recipe with condensed milk, however I prefer this less sweet version more.

The taste is more traditional, even though a 100% traditional Milk Tart is baked, crust and all.

Our favorite way of serving Milk Tart – sliced, as is, with a cup of coffee ! Can not beat the taste !

More South-African recipes you might like:

• South-African Koeksisters
• Malva Pudding (South-African)
• Biltong Soup (Beef Jerky)
• South-African Tipsy Tart
• Cookie Cups with Milk Tart Filling

Milk Tart (South-African Melk Tert)

Milk Tart (South-African Melk Tert)

Linda Nortje

An easy Milk Tart recipe which is also a no-bake tart. South-African Milk Tart is creamy with a most dominant milk taste. Sprinkled with Cinnamon this tart is always a winner !

4.71 from 17 votes

Print Recipe Pin Recipe

Course Dessert

Cuisine South-African

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Setting Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Cook ModePrevent your screen from going dark

Servings 8 Servings

Calories 187 kcal

Ingredients

  

1x2x3x

• 1 23 cm Pie Shell ( 9 inch ), see notes below
• 2 extra-large Eggs
• ½ cup Sugar
• 3 tablespoons Cornflour (Cornstarch)
• 2 cups Milk
• 1 teaspoon Vanilla Essence
• 2 tablespoons Unsalted Butter cubed
• ½ – 1 teaspoon Ground Cinnamon depending on taste

Instructions

 

• Whisk together the Eggs, Sugar and Cornflour until creamy – set aside
• Heat the Milk in a medium saucepan to boiling point – remove from heat. Add a few tablespoonfuls (one at a time) of the warm Milk to the Egg mixture, stirring well after each addition. 
• Pour the Egg mixture in a thin stream into the warm Milk in the saucepan, stirring continuously. Bring back to boiling point and keep stirring until a thick, smooth custard has formed (about 3 minutes) – remove from the stove
• Stir in the Vanilla and Butter – stir until the Butter has melted and the custard is smooth.  Fill the Pie Shell, leave to set and cool completely
• Dust with Ground Cinnamon and serve

Notes

Alternative crusts for Milk Tart :

• Use crushed Tennis biscuits 200 grams (or use Graham Crackers – 7 oz) combined with 1/2 cup melted Unsalted Butter.  Press into a 23 cm ( 9 inch ) pie dish and refrigerate 10 minutes until sturdy
• Store-bought ready to use mini Pie Shells
• OR go no-crust at all ! Simply pour the filling into a pie dish or small serving cups and leave to set

Nutrition Facts

Milk Tart (South-African Melk Tert)

Serving Size

 

1 slice

Amount per Serving

Calories

187

% Daily Value*

Fat

 

7

g

11

%

Saturated Fat

 

4

g

25

%

Polyunsaturated Fat

 

3

g

Cholesterol

 

71

mg

24

%

Sodium

 

83

mg

4

%

Carbohydrates

 

25

g

8

%

Fiber

 

1

g

4

%

Sugar

 

18

g

20

%

Protein

 

5

g

10

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition value, where given, is not always accurate. Please also check your ingredient labels.