Milk Tart/Melktert – Easy, Rich and Creamy – Perfect entertaining pie with an easy press-on pastry crust. 
It doesn’t take much to make this delicious, perfect-for-entertaining tart. This popular South African milk tart qualifies as one of those quick and easy tarts to whip up in a pinch. All the ingredients for this milk tart are right in your pantry – no extra shopping needed and it is all made from scratch. And the best part – it is very comforting and great for the holiday season. 
Milk Tart or as the Afrikaans call it Melktert is a creamy milky tart. A little reminiscent of custard pie but more delicate, with a lighter texture and a strong milk presence. Don’t wait for this pie to firm up – it just doesn’t, more of a pudding with a crust. It is made with a sweet pastry crust often referred to as Pate sablée, the good thing about this pastry is that you do not have to worry about rolling it out – all you do is press the crust into the pie pan – freeze for 30 minutes and then bake without weight. Freezing prevents the pie from rising. 
Here are a couple of tips when making milk tart
- You can make the crust ahead of time, bake and leave out until ready to be use.
- Use store bought pastry pie if you are pressed on time
- Switch up the flavors, I used nutmeg and cinnamon
- A lot of recipes call for throwing in a cinnamon stick so it infuses the milk mixture – if you have some handy by all means use it, if not just use cinnamon spice.
Enjoy!
Milk Tart
Ingredients
Sucre Patee (Pastry Crust)
- 1 1/2 cups (188 grams) all-purpose flour
- 1/3 cup (35grams ) confectioner’s sugar powdered sugar
- ¼ teaspoon salt
- 9 Tablespoons (125grams) unsalted butter(cold or frozen) , cut into small pieces
- 1 large egg yolk
Milk filling
- 2 1/4 ( 496 ml) cups milk
- 2 tablespoon (28grams) butter
- 2 tablespoons (20 grams) flour
- 3-4 tablespoons (23- 30grams) cornstarch
- 1/2 cup (100grams) sugar
- 2 Large eggs
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract (optional)
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg or replace with cinnamon
Instructions
Pastry Crust
- Butter or spray a 9-inch pie pan with a removable bottom – making sure it is has been adequately sprayed. Set aside
- Place flour, salt and sugar in a food processor pulse for a couple of times to mix ingredients.
- Throw in butter and pulse until rough dough forms.
- Then add egg yolk - pulse until the dough barely comes.
- Remove dough place on a work surface - knead just enough to incorporate all the dough. Working the dough as little as possible.
- Do not overwork the dough; otherwise it’ll be too tough. When it’s ready, the dough will be barely moistened and come together into a ball.
- Lightly press the dough on the prepare pie pan – working from the center up until the bottom and sides are fully covered with pastry – again be very gentle when pressing the dough onto the pie pan.
- Place pie pan in the freezer and freeze for at least 30 minutes or more this helps prevent the dough from rising- if you are in a rush brick, then bake with beans to prevent rising.
- Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven
- Bake crust for about 20 to 25 minutes or until the crust is dry and golden browned. Set aside
Milk Filling
- Place saucepan over medium heat, add butter, nutmeg and milk -bring to a boil and remove from the heat.
- In another bowl, mix together flour, cornstarch, sugar, vanilla and almond extract- whisk in eggs until smooth. Gently whisk into the saucepan making sure there are no lumps
- Now return the pan back on the stove – keep stirring constantly until in starts to bubble.
- Cook for about 5-6 minutes. Remove from heat and pour mixture into the baked pastry shell Sprinkle with cinnamon. Chill until ready to be served.
Tips & Notes:
- You can make the crust ahead of time, bake and leave out until ready to be use.
- Use store bought pastry pie if you are press for time
- Switch up the flavors, I used nutmeg and cinnamon- just love the flavor combination
- A lot of recipes call for throwing in cinnamon stick so it infuses the milk mixture – if you have some handy by all means use it, if not just use cinnamon spice.
Nutrition Information:
Khethokuhle Vilakazi says
GREAT RECIPE
Imma says
Thank you, Stay tuned for more amazing recipes.
Boitumelo Tsolo says
This tasted amazing. I would love to make it again.
Imma says
Oh great to hear that. Thank you so much!
Jane says
Awsome recipe, but the almond extract really ruined it for me, it left a really bad after taste. Next time will not be adding it. Other than that it tastes perfect.
Imma says
Oh great to hear that. Thank you so much!
Jennifer says
Absolutely yummy, my memories went back to when I was a little girl growing up in the Eastern Cape, Baie Baie lekker!
Imma says
Sounds good, Thanks for sharing:)
Chris Cloete says
This recipe is really great! I’ve been using it for probably 4 years now. And of course added my own personal touch to it. I tend to like it more on the creamier side so I add less cornstarch. But really great!
Also leaving nutmeg and almond extract.
Thanjs
Imma says
Oh great to hear that. Thank you so much!
Debra says
I really love this recipe
Imma says
Thank you so much for writing this, Much Love:)
Marietjie says
Very small portion, maybe try and make the recipe one and a half if you want to fill a standard pie dish. There is better melktert recipes available. I tried this one and was disappointed with texture, (to much flour) and the sequence of adding the ingredients is not traditional way of making it. Thank you for sharing
Imma says
I’m sorry it didn’t turn out as expected. There are so many variations that can affect the end result. Altitude, humidity, oven temperature, etc. Thanks for trying it out.
Candice says
Thank you very much for featuring a South African recipe! Please note that in Afrikaans it is Melktert, not Meltert 🙂
Imma says
Thank you for catching that, I just fixed it. Stay connected with the blog and have more amazing recipe collection:)
Jimmy Dean says
Corn flour. Not corn starch.
There is a difference between the two. One being that it is nigh on impossible to source cornstarch in many countries.
Another being that they behave differently in cooking.
Some people will tell you they are interchangeable, which is entirely untrue.
Howeve, if you have made this recipe with BOTH and belive the results are acceptable with either please indicate to internet users that this is the case.
Amina says
I understand the confusion. England and the United States don’t agree on what it means. In the States, cornstarch is what the Brits call cornflour. Hope that clears it up. Thanks for stopping by.