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
Scale
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.
