If you have a soft spot for comfort desserts that feel like a warm hug from the inside, then this Milk Tart (Melktert) Recipe is exactly what you need in your life. This South African classic is delightfully creamy with a delicate cinnamon aroma and a tender, custardy filling nestled in a flaky pastry crust. Every bite offers a perfect balance of sweetness and spice, evoking nostalgic memories while charming new fans with its simple elegance. Whether you’re a seasoned baker or looking for a gentle entry into homemade tarts, this Milk Tart (Melktert) Recipe is easy to follow and guarantees a show-stopping dessert that’s sure to impress.
Ingredients You’ll Need
The beauty of this Milk Tart (Melktert) Recipe comes from its straightforward, wholesome ingredients. Each item plays a crucial role—from the rich whole milk that creates the silky custard, to the warm cinnamon stick that infuses subtle spice and fragrance. Together, they build a comforting texture and taste that is both nostalgic and fresh.
- 1 pre-made 9-inch pie crust or homemade tart shell: Provides a buttery, flaky base that cradles the creamy filling perfectly.
- 2 cups whole milk: The rich milk forms the silky custard that is the star of the tart.
- 1 cinnamon stick: Adds warm spice and a gentle aroma that infuses the filling.
- 2 tablespoons unsalted butter: Enhances richness and smoothness in the custard.
- 2 large eggs: Act as a natural thickener and give structure to the custard.
- 1/2 cup granulated sugar: Balances the subtle spices with perfect sweetness.
- 2 tablespoons all-purpose flour: Helps the custard set firmly without losing creaminess.
- 2 tablespoons cornstarch: Works alongside flour for a smooth, luscious texture.
- 1 teaspoon vanilla extract: Adds a mellow, aromatic depth to the filling.
- Ground cinnamon for dusting: A finishing touch that delivers a fragrant, inviting look and flavor.
How to Make Milk Tart (Melktert) Recipe
Step 1: Prepare the Crust
First things first, preheat your oven to 350°F (175°C). If you’re using a homemade tart shell, blind bake it until it turns a lovely shade of light golden brown—this gives your crust the perfect crispness to hold that luscious custard without getting soggy. If you prefer store-bought, just have it ready for the filling.
Step 2: Infuse the Milk
Next, grab a saucepan and pour in the whole milk, cinnamon stick, and unsalted butter. Warm this mixture gently over medium heat until it’s almost boiling. Then remove from heat and let that cinnamon stick work its magic for about 5 minutes to infuse its warm flavor deeply.
Step 3: Whisk the Custard Base
In a mixing bowl, whisk together eggs, sugar, flour, and cornstarch until completely smooth. This combination will create the perfect custard texture – smooth, creamy, and just firm enough to slice.
Step 4: Combine and Cook
Slowly pour the warm cinnamon-infused milk into your egg mixture while whisking constantly to keep everything silky and prevent curdling—the key step for that dreamy custard. Pour this combined mixture back into the saucepan and cook over medium heat, stirring continuously until it thickens into a smooth custard, which should take about 5 to 7 minutes.
Step 5: Add Vanilla and Pour into Crust
Remove the custard from heat and stir in the vanilla extract for that irresistible aroma. Pour this silky mixture into your prepared crust, smoothing the top for an even finish.
Step 6: Bake and Chill
Sprinkle generously with ground cinnamon and bake for 15 to 20 minutes. The filling should be just set but still slightly jiggly at the center—this guarantees creamy perfection once chilled. Let it cool completely, then refrigerate for at least 2 hours to fully develop the flavors and texture.
How to Serve Milk Tart (Melktert) Recipe
Garnishes
To elevate your Milk Tart (Melktert) Recipe, dust it with additional ground cinnamon just before serving for a pop of color and warmth. A light sprinkle of freshly grated nutmeg or a few toasted coconut flakes can add an unexpected twist that complements the classic silky filling.
Side Dishes
This tart pairs beautifully with a cup of strong coffee or fragrant rooibos tea, both of which balance the richness and sweetness perfectly. A refreshing side fruit salad, especially with citrus notes, can also be a delightful palate cleanser alongside the creamy tart.
Creative Ways to Present
For an eye-catching dessert, consider serving individual tartlets in mini crusts, garnished with a small cinnamon stick and a sprig of fresh mint. Alternatively, layering pieces of this Milk Tart (Melktert) Recipe with whipped cream and berries in glasses makes for a show-stopping dessert parfait that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
Once assembled, cover your Milk Tart (Melktert) tightly with plastic wrap and store it in the refrigerator. It will keep splendidly for up to 3 days. Storing it chilled allows the flavors to meld even more beautifully, making every slice just as delicious as the first.
Freezing
Though freezing isn’t traditionally recommended due to custard texture changes, you can freeze the unbaked custard filling separately in an airtight container for up to one month. Defrost it overnight in the refrigerator and cook as directed for the freshest results.
Reheating
Milk tart is best enjoyed cold, but if you prefer a slightly warmed slice, let it sit at room temperature for 20 minutes before serving rather than microwaving, which may alter the custard’s consistency.
FAQs
Can I make Milk Tart (Melktert) Recipe without a crust?
Absolutely! For a crustless version, simply pour the custard filling into a well-greased pie dish and bake according to the instructions. It’s equally delicious and perfect for those looking to skip the pastry.
What type of milk is best for Milk Tart (Melktert) Recipe?
Whole milk is ideal because its richness supports the creamy texture and full flavor of the custard. Skim milk will produce a thinner custard that might not set as well.
Can I make this recipe ahead of time?
Yes! In fact, chilling the milk tart for a few hours or even overnight really improves the texture and flavor, making it easier to slice and more enjoyable to eat.
Is Milk Tart traditionally served warm or cold?
Traditionally, Milk Tart is served cold. The chilling process helps the custard set perfectly and allows the flavors to develop beautifully.
How do I prevent the custard from curdling?
The key is to whisk constantly when combining the warm milk with the egg mixture and to keep the heat moderate during cooking. Pour the milk slowly into the eggs to temper them before heating the custard further.
Final Thoughts
Trying this Milk Tart (Melktert) Recipe means welcoming a taste of South African tradition straight into your kitchen, a celebration of simple ingredients coming together to create a wonderfully creamy, sweet, and cinnamon-kissed dessert. Whether you’re enjoying it with friends or indulging in a quiet moment alone, this recipe promises comfort and delight in every bite. So grab your whisk and pie dish and start baking—it’s going to become one of your favorites in no time!
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Milk Tart (Melktert) Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes (plus chilling time)
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: South African
- Diet: Vegetarian
Description
Milk Tart (Melktert) is a traditional South African dessert featuring a creamy, cinnamon-infused custard filling baked in a crisp pie crust. This comforting tart blends rich whole milk with a delicate egg custard, dusted generously with ground cinnamon, resulting in a perfectly balanced sweet treat that is best served chilled.
Ingredients
Crust
- 1 pre-made 9-inch pie crust or homemade tart shell
Filling
- 2 cups whole milk
- 1 cinnamon stick
- 2 tablespoons unsalted butter
- 2 large eggs
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- Ground cinnamon for dusting
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). If using a homemade crust, blind bake it until it’s lightly golden, then set aside to cool.
- Heat milk mixture: In a saucepan over medium heat, combine the whole milk, cinnamon stick, and unsalted butter. Heat the mixture just below boiling point, then remove from heat and let it steep for 5 minutes to infuse the cinnamon flavor.
- Prepare egg mixture: In a separate mixing bowl, whisk together the eggs, granulated sugar, all-purpose flour, and cornstarch until smooth and fully combined.
- Combine mixtures: Slowly pour the warm milk mixture into the egg mixture while whisking constantly. Discard the cinnamon stick before pouring to avoid over-infusing and prevent curdling of the eggs.
- Cook custard: Return the combined mixture to the saucepan and cook it over medium heat. Stir continuously for about 5 to 7 minutes until the custard thickens and becomes smooth. Make sure to stir to avoid lumps or sticking.
- Add flavor: Remove the saucepan from heat and stir in the vanilla extract to enhance the custard’s aroma and depth of flavor.
- Fill crust: Pour the prepared custard into the pre-baked pie crust, smoothing the top evenly.
- Dust with cinnamon: Generously sprinkle ground cinnamon over the custard’s surface for a traditional finishing touch.
- Bake tart: Bake the tart in the preheated oven for 15 to 20 minutes, or until the filling is just set but still slightly jiggly at the center, indicating perfect texture.
- Cool and chill: Allow the tart to cool completely at room temperature, then refrigerate for at least 2 hours before serving to let the flavors meld and the custard set firmly.
Notes
- Milk tart is traditionally served cold, as chilling enhances the flavors and texture.
- For a crustless version, skip the crust and pour the filling into a greased pie dish, then bake as directed.
- The cinnamon stick should be removed after steeping to avoid an overpowering cinnamon taste.
- Ensure constant stirring during custard cooking to prevent lumps and sticking.
