Easy & Delicious Milk Tart Pie

Why You’ll Love This Melktert (Milk Tart) Pie

Melktert, or Milk Tart, is one of the most beloved South African desserts. Originating from the country’s Dutch settlers, it has become a symbol of warmth and comfort, often found on tables at family gatherings, holidays, and special occasions. This dessert consists of a smooth, creamy custard filling made from milk, sugar, and eggs, all nestled in a buttery, slightly sweet crust. The final touch is a sprinkle of cinnamon, which complements the rich, delicate custard perfectly.

The beauty of Melktert lies in its simplicity and the harmonious balance of textures. The crust is crisp and flaky, while the filling is velvety smooth, offering just the right sweetness. It’s easy to make, yet feels indulgent. The appeal goes beyond just its deliciousness—it evokes feelings of nostalgia for many South Africans, reminding them of home and family. The best part? It’s versatile, easy to adapt, and perfect for every occasion, from casual afternoon teas to grand festive dinners.

In this recipe, we’ve broken down the steps so that even beginner bakers can make this iconic pie with ease. Whether you’re new to South African desserts or simply looking for something different, this Melktert recipe will be a hit in your kitchen.

What You’ll Need

For the Crust:

1 1/2 cups all-purpose flour – Flour provides the structure for the crust. We recommend using all-purpose flour, which will give you a slightly crisp texture.
1/2 cup butter, cubed – The butter adds richness and flavor to the crust. Make sure to use unsalted butter for control over the salt content in your recipe.
2 tbsp sugar – Adds sweetness to the crust, balancing out the savory flavor of the butter and enhancing the overall flavor of the dessert.
1 egg – Acts as a binding agent to help the dough come together.
A pinch of salt – Just a touch of salt is essential to bring out the flavors of the butter and balance the sweetness of the crust.

For the Filling:

4 cups milk – Milk is the base of the custard filling, providing creaminess and softness. Whole milk is preferred for a rich texture, but you can substitute with lower-fat versions if needed.
1/2 cup sugar – The sweetness of the filling comes from this ingredient, and it balances out the richness of the milk and butter.
2 tbsp flour – This acts as a thickening agent for the custard, giving it the smooth, pudding-like consistency.
2 tbsp cornflour (cornstarch) – Helps create a silky texture by thickening the custard further and ensuring it sets properly.
3 large eggs – Eggs provide the structure for the custard filling and give it a smooth, velvety texture. Be sure to whisk them well to avoid lumps.
1 tsp vanilla extract – Enhances the flavor of the custard, adding depth and a subtle sweetness.
Cinnamon (for dusting) – A classic topping for Melktert, cinnamon adds a warm, aromatic touch that complements the creamy filling perfectly.

Step-by-Step Instructions

Step 1: Prepare the Crust

Preheat the oven to 350°F (175°C).
Mix dry ingredients: In a large mixing bowl or food processor, combine the flour, sugar, and salt. These ingredients make up the base of the crust, providing both structure and sweetness.
Cut in the butter: Add the cubed butter to the dry ingredients. If using a food processor, pulse it a few times until the mixture resembles coarse crumbs. If mixing by hand, use a pastry cutter or your fingertips to rub the butter into the flour mixture. You should see pea-sized bits of butter mixed into the dry ingredients. This will help create a flaky texture in the crust.
Add the egg: Crack the egg into the mixture and stir it in. You can also mix it in using your hands. This step helps bring the dough together, binding all the ingredients.
Form the dough: If the dough is too dry, add a tablespoon of cold water at a time until it holds together. Be careful not to overwork the dough, as this could make the crust tough.
Roll out the dough: Turn the dough out onto a lightly floured surface and gently roll it out to fit your pie dish. Aim for about 1/8 inch thickness. Carefully transfer it into your pie dish, pressing it gently into the edges. Trim off any excess dough.
Blind bake the crust: Place a piece of parchment paper or aluminum foil over the crust and fill it with pie weights or dried beans. Bake for 12–15 minutes, or until the edges are lightly golden. Remove from the oven and let it cool.

Step 2: Make the Filling

Warm the milk: In a medium saucepan, heat the milk over medium heat. Stir occasionally to prevent it from scorching, but don’t let it come to a boil.
Whisk the dry ingredients: In a separate bowl, whisk together the sugar, flour, and cornflour (cornstarch). The flour and cornflour will help thicken the custard as it cooks, while the sugar adds sweetness.
Temper the eggs: In a separate bowl, lightly whisk the eggs. To prevent them from scrambling when added to the hot milk, you’ll need to temper them. Slowly add a small amount of the warm milk to the eggs while whisking constantly. Once the eggs have warmed up a bit, slowly pour them back into the saucepan with the rest of the milk, continuing to whisk.
Cook the custard: Pour the egg-milk mixture back into the saucepan. Cook over medium heat, whisking constantly to prevent the custard from curdling. After about 8–10 minutes, the mixture should begin to thicken. It’s ready when it coats the back of a spoon.
Add vanilla extract: Once thickened, remove the saucepan from the heat and stir in the vanilla extract. Give it a final whisk to ensure everything is evenly combined.

Step 3: Assemble the Pie

Pour the filling into the cooled crust: Carefully pour the thickened custard filling into the baked pie crust, smoothing the top with a spatula.
Cool the pie: Let the pie cool at room temperature for about 20 minutes. Once cooled, dust the top with a light sprinkle of cinnamon. This adds both flavor and visual appeal.
Chill the pie: Transfer the pie to the refrigerator and chill for at least 2–4 hours, or preferably overnight. The custard will firm up, and the flavors will meld together.

Tips for Success

Use cold butter: Cold butter helps create a flakier crust, so avoid letting it soften before using.
Don’t overmix the dough: Overworking the dough can make the crust tough. Handle it gently and as little as possible.
Strain the custard: If you’re concerned about lumps in the filling, strain it through a fine mesh sieve before pouring it into the crust. This ensures a silky smooth texture.
Chill for best results: For the best texture and flavor, refrigerate the pie for several hours before serving. This allows the custard to fully set.

Variations to Try

Chocolate Melktert: Add 2 tablespoons of cocoa powder to the custard mixture for a delicious chocolate version of this classic dessert. You can also add melted chocolate to the milk before heating it for a more decadent twist.
Coconut Milk Tart: For a tropical variation, replace half of the regular milk with coconut milk. This gives the tart a slightly richer, coconutty flavor that pairs beautifully with the cinnamon topping.
Nutmeg and Cinnamon Combo: While cinnamon is traditional, you can experiment with adding a dash of nutmeg or a combination of both. Nutmeg brings a warm, aromatic note to the filling that complements the vanilla.
Fruit Melktert: Layer fresh or preserved fruit (like berries or peaches) into the pie crust before adding the custard. The fruit will infuse a subtle tartness that contrasts nicely with the creamy filling.

Storing and Reheating

Storing: Keep the melktert covered with plastic wrap or in an airtight container in the fridge for up to 3–4 days. The custard will stay fresh, and the flavors will continue to develop.

Reheating: Melktert is best served chilled, but if you prefer to enjoy it warm, you can heat individual slices in the microwave for 10-15 seconds. However, be mindful that the custard may soften slightly after reheating, so it’s best served chilled.

Frequently Asked Questions

Can I make the crust ahead of time?
Yes, the pie crust can be made and chilled ahead of time. Simply wrap the dough in plastic wrap and store it in the refrigerator for up to 2 days before baking.
Can I substitute the eggs?
While eggs are essential for the custard, you can experiment with egg replacers like flax eggs or store-bought egg substitutes for a dairy-free or vegan version. Keep in mind that the texture may vary slightly.
What do I do if my custard is too runny?
If your custard isn’t thickening properly, you can return it to the heat and cook it a bit longer, but make sure to stir constantly. If it still won’t set, you can mix in a small amount of cornstarch dissolved in milk to thicken it.

The Final Word

Melktert is more than just a dessert—it’s a comforting tradition passed down through generations. With its smooth custard filling and delicate crust, this pie is a true crowd-pleaser, whether you’re hosting a family gathering, enjoying an afternoon tea, or celebrating a special occasion. This recipe offers the perfect balance of textures, from the crisp, flaky crust to the velvety, creamy custard filling.

Not only is Melktert a delicious treat, but it’s also versatile and easy to make. With a few simple adjustments, you can create variations that cater to different tastes and dietary preferences. And even though it requires a little time to chill, the waiting is worth it—once you slice into that creamy, cinnamon-dusted goodness, you’ll know it was all worth it.

Let the irresistible flavors of this South African classic take you on a culinary journey. Whether you enjoy it for a celebration or just as an everyday indulgence, Melktert is a dessert that never fails to impress.