If you have a sweet tooth and love rich, comforting desserts, you absolutely need to try this Milk Tart (Melktert) Recipe. This South African classic is a luscious, cinnamon-spiced custard nestled in a tender, buttery crust that simply melts in your mouth. The beautiful contrast between the silky filling and crisp pastry, along with the warm hint of cinnamon on top, makes it a dessert that feels like a warm hug on a plate. Whether it’s for a family gathering or a cozy night in, this Milk Tart (Melktert) Recipe will captivate you with its simplicity and incredible flavor.
Ingredients You’ll Need
You’ll be amazed how a handful of straightforward ingredients come together to create something so special. Each one plays an essential role in crafting the flavor, texture, and delightful color of this beloved tart.
- All-purpose flour: The foundation for the crust that provides structure and lightness.
- Unsalted butter: Adds richness and a tender crumb, especially when cold and handled carefully.
- Granulated sugar: Sweetness that balances the custard and caramelizes slightly in the crust.
- Egg yolk: Acts as a binder in the crust for perfect crumbly texture.
- Cold water: Just enough to bring the dough together without making it tough.
- Whole milk: The star of the custard, creating a creamy base with depth and body.
- Cinnamon stick: Infuses a warm, spicy note into the milk.
- Unsalted butter (for filling): Silky smoothness and richness in the custard.
- Flour & cornstarch: A duo that thickens the custard to that perfect, silky consistency.
- Eggs: Essential for thickening and adding a velvety texture to the filling.
- Vanilla extract: Adds a fragrant, sweet undertone that rounds out the flavors beautifully.
- Ground cinnamon (for topping): The finishing touch that brings that signature warm spice aroma and taste.
How to Make Milk Tart (Melktert) Recipe
Step 1: Prepare the crust
Start by mixing the flour and sugar for the crust. Then, cut in your cold butter until you get coarse crumbs—that step is key to a flaky, buttery crust. Next, add the egg yolk and a little cold water just until the dough holds together. Press this dough evenly into a greased 9-inch tart or pie pan, prick the base with a fork to prevent bubbling, and chill for 20 minutes. This chilling ensures your crust stays tender once baked. Finally, bake at 350°F until it develops a light golden hue, then let it cool completely to prepare for that incredible filling.
Step 2: Infuse the milk and prepare filling ingredients
While the crust cools, warm up the whole milk with a cinnamon stick just until it’s nearly boiling. Removing it from the heat, add the butter and let the mixture steep for 10 minutes, soaking up all that lovely cinnamon flavor. Meanwhile, whisk together the sugar, flour, cornstarch, and eggs in a separate bowl—this will become your thickening base. This step is essential to avoid any lumps and guarantees a smooth custard in the end.
Step 3: Combine milk with egg mixture and cook custard
Take out the cinnamon stick and gradually whisk the warm milk into your egg mixture—doing this slowly is critical to temper the eggs and prevent scrambling. Pour this blend back into the saucepan and cook over medium heat, whisking constantly. Within 5 to 7 minutes, you’ll see the custard thicken beautifully. Once it reaches the right consistency, take it off the heat and stir in the vanilla extract for that irresistible flavor boost.
Step 4: Assemble and chill the tart
Pour the luscious custard into your cooled crust and smooth the top with a spatula. Generously sprinkle the surface with ground cinnamon—the classic touch that makes Milk Tart (Melktert) unmistakable. Cover and refrigerate the tart for at least 2 hours or until fully set. Chilled, it’s firm yet creamy, ready for every delicious slice that will disappear quickly!
How to Serve Milk Tart (Melktert) Recipe
Garnishes
The classic sprinkle of ground cinnamon on top is essential, but you could also add a dusting of powdered sugar for a subtle sweetness and pretty presentation. A delicate dollop of whipped cream is a lovely accompaniment if you want to add extra indulgence without overwhelming the tart’s delicate custard flavor.
Side Dishes
Milk Tart (Melktert) is a dessert that shines on its own, but if you want to create a full experience, serve it alongside fresh fruit like sliced peaches or berries. A cup of strong coffee or rooibos tea complements the creamy sweetness perfectly, rounding out each bite with warmth and balance.
Creative Ways to Present
If you’re serving this for a special occasion or just want to impress, slice the tart into neat wedges and place each on a decorative dessert plate with a cinnamon stick garnish. For a party, try serving mini milk tarts in individual ramekins for a charming personal touch! It’s a simple way to make this classic recipe feel fresh and exciting every time.
Make Ahead and Storage
Storing Leftovers
Any leftovers should be stored in an airtight container in the refrigerator. The tart will keep well for up to 3 days, maintaining its creamy texture and spiced flavor. Just be sure to cover it well to prevent it from absorbing any unwanted fridge odors.
Freezing
While this Milk Tart (Melktert) Recipe is best enjoyed fresh and chilled, you can freeze the custard filling separately for up to one month. Freeze it in an airtight container and thaw overnight in the fridge before spreading it onto a freshly baked crust. Freezing the entire assembled tart is not recommended, as the crust may become soggy upon thawing.
Reheating
This tart is traditionally served cold, so reheating isn’t necessary. However, if you prefer a slightly warmer treat, allow slices to sit at room temperature for about 15 minutes. Avoid heating in the microwave or oven as it may alter the creamy texture, making it less enjoyable.
FAQs
Can I use a premade pie crust instead of making my own?
Absolutely! Using a store-bought pie crust can save you time and still yield fantastic results, although a homemade crust offers that extra buttery texture that’s hard to beat.
Is Milk Tart (Melktert) Recipe gluten-free?
This traditional recipe uses all-purpose flour, so it’s not gluten-free. However, you can experiment with gluten-free flour blends in the crust and filling for a tasty alternative.
Can I make this tart dairy-free?
While the classic tart relies on whole milk and butter for its creamy richness, you could try substituting these with plant-based milks and vegan butter, but expect a slightly different texture and flavor.
Why do I need to temper the eggs when adding warm milk?
Tempering slowly combines the eggs with warm milk to prevent the eggs from cooking too quickly and curdling, ensuring a smooth custard without lumps.
Can I add different spices instead of cinnamon?
Definitely! While cinnamon is traditional and signature, nutmeg or cardamom can add an exciting twist. Just be cautious to not overpower the delicate custard flavor.
Final Thoughts
Making this Milk Tart (Melktert) Recipe is like inviting a warm piece of South African tradition right into your kitchen. It’s a wonderful balance of creamy, sweet, and lightly spiced that will quickly become a favorite in your dessert repertoire. Once you try it, I’m sure you’ll understand why this tart has a special place in so many hearts. So go ahead, bake one for your next gathering or just because—you absolutely won’t regret it!
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Milk Tart (Melktert) Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: South African
- Diet: Vegetarian
Description
Milk Tart (Melktert) is a classic South African dessert featuring a delicate cinnamon-infused custard nestled in a buttery, crisp pastry crust. Traditionally enjoyed chilled, this sweet tart combines the creamy richness of milk and eggs with the warm aromatic flavor of cinnamon, making it a comforting treat perfect for any occasion.
Ingredients
For the crust:
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- ¼ cup granulated sugar
- 1 large egg yolk
- 1–2 tablespoons cold water
For the filling:
- 2 cups whole milk
- 1 cinnamon stick
- 2 tablespoons unsalted butter
- ⅓ cup granulated sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 2 large eggs
- 1 teaspoon vanilla extract
- Ground cinnamon, for topping
Instructions
- Make the crust: In a bowl, combine the flour and sugar. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add the egg yolk and cold water, mixing just until the dough comes together. Press the dough evenly into a greased 9-inch tart or pie pan. Prick the bottom of the dough with a fork to prevent bubbling and refrigerate for 20 minutes.
- Bake the crust: Preheat the oven to 350°F (175°C). Bake the chilled crust for 15–18 minutes, or until it turns lightly golden. Remove from the oven and allow it to cool completely on a wire rack.
- Prepare the filling: In a saucepan, heat the whole milk with the cinnamon stick over medium heat until just below boiling point. Remove from heat and add the butter, allowing the mixture to steep for 10 minutes, infusing the milk with cinnamon flavor.
- Mix filling ingredients: In a separate bowl, whisk together the sugar, flour, cornstarch, and eggs until smooth and fully combined.
- Combine milk and egg mixture: Remove the cinnamon stick from the warm milk. Slowly whisk the warmed milk into the egg mixture to temper the eggs, preventing curdling.
- Cook the filling: Pour the combined mixture back into the saucepan and cook over medium heat, whisking constantly, until it thickens to a custard-like consistency, about 5–7 minutes.
- Finish and assemble: Remove the custard from heat and stir in the vanilla extract. Pour the thickened filling into the cooled tart crust and smooth the surface. Sprinkle the top generously with ground cinnamon.
- Chill and serve: Refrigerate the tart for at least 2 hours to set the filling. Once chilled, slice into 8 pieces and serve cold.
Notes
- Milk Tart is a beloved traditional South African dessert, often enjoyed on Milk Tart Day, celebrated annually on February 27.
- Be careful when tempering the eggs by slowly adding warm milk to avoid scrambling.
- For best flavor, allow the cinnamon stick to steep fully in the heated milk before removing.
- Make sure to cool the crust completely before pouring in the filling to prevent sogginess.
