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Milk Tart (South-African Melk Tert)

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 !

Milk Tart (South-African Melk Tert)

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 ?

Milk Tart (South-African Melk Tert)

(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

Milk Tart (South-African Melk Tert)

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 !

Milk Tart (South-African Melk Tert)

More South-African recipes you might like:

Milk Tart (South-African Melk Tert)

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
Cook Time 15 minutes
Setting Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 Servings
Calories 187 kcal

Ingredients
  

  • 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.
Linked up at: WEEKEND POTLUCK – The Country Cook
4.71 from 17 votes (16 ratings without comment)
Recipe Rating




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debbie

Tuesday 13th of December 2022

Thanks for your response Linda, just wanted to ask will the cornstarch be around 30g for 3 tablespoons?

Thanks so much

Debbie

Tuesday 13th of December 2022

@Linda Nortje, Thanks Linda , I can only get cornflour in Australia , is that the same as cornstarch

Linda Nortje

Tuesday 13th of December 2022

Hi Debbie, it will be 22.5 grams ( 3 tablespoons cornstarch )

Tia

Wednesday 16th of November 2022

Can I make this without cornflour or any substitute that I can use ?

Linda Nortje

Wednesday 16th of November 2022

Tia, you can use plain flour or cake flour if available

Debbie

Sunday 13th of November 2022

Hi Linda

I am wanting to try this milk tart recipe, would this recipe work if I used 2 x large eggs and perhaps 4 tbls cornflour?

Thanks

Linda Nortje

Sunday 13th of November 2022

Debbie, I would rather use 3 x large eggs and keep the cornflour at 3 tbls

Sole Naicker

Friday 28th of October 2022

This recipe is so easy and delicious. Only problem is, when I added the cinnamon, the tart turned brown. I don't why this happened.

Patricia Nemakhavhani

Monday 21st of February 2022

Very yummy mouth water ring desert indeed. The best by far

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