This is a typical (“national”) South African dessert, and part of every housewife’s repertoire. And, because it is so popular, and often served at large gatherings, this recipe makes two tarts.

Pre-heat the oven to 230° C


1 cup cake flour

1 teaspoon baking powder

50 grams baking margarine

1⁄4 cup sugar

A pinch of salt

1 egg, lightly beaten

1. Sift the flour, baking powder and salt together

2. Rub the margarine into the fry ingredients until it resembles breadcrumbs

3. Stir in the sugar

4. Add the egg and mix well to form a soft dough

5. Press the dough into two greased pie dishes


2 cups of warm milk with 1 cinnamon stick

60 grams sugar

1 teaspoon of vanilla essence

A pinch of salt

80 ml of corn flour (Maizena)

2 tablespoons of baking margarine

2 eggs, lightly beaten

1. Heat the milk with cinnamon stick until just before boiling point. Remove the cinnamon stick

2. Mix the sugar, vanilla, salt and corn flour with a little cold milk, and add this mixture to the warm milk. Keep stirring, over heat, until the mixture begins to thicken.

3. Add the margarine and stir well

4. Let the mixture cool a little, and add the eggs

5. Pour into the two dough shells , and sprinkle with ground cinnamon

6. Bake for 10 mins

7. Reduce the heat to 180° C and bake for a further 15 mins

8. Sprinkle with cinnamon. Here it is a lovely idea to use a stencil, so that a pretty pattern appears on the surface of the tart.

Serve, completely cooled, with whipped or pouring cream

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Recipe Name
Melktert (Milk Tart)
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