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South African Melk Tart

I recently did a Global Story Hop on Instagram, where different bloggers get together and choose a country, then pick a popular dish from that chosen country. It's a way to not only connect with other bloggers in the scene but also a great way to learn about different global cuisines.

I had chosen South Africa and of course wanted to give my hand at making the Melk Tart. The South African Melk Tart, also known as Milk Tart is a custard filled pastry tart with a hint of cinnamon. Think of a thick pastry cream infused with warm nutmeg and cinnamon notes in a flaky pie crust. Definitely a treat, and something I'd make again!

So here's my take on the traditional Melk Tart:


Pie Dough (store bought or homemade)

Milk filling: 2 1/4 cups milk 2 tablespoon butter 2 tablespoons flour 2 tablespoons cornstarch 1/2 cup sugar 2 eggs ½ tablespoon vanilla extract ½ tablespoon almond extract ½ teaspoon cinnamon ½ teaspoon nutmeg (optional)


Bake a 9 inch pie tart according to your recipes directions.

Pull it out and let it cool completely. In a saucepan, heat milk and butter until milk is slightly heated and butter is melted. Separately whisk together the flours and sugar. Then whisk in the vanilla and almond extract. Now whisk in eggs until completely smooth and sugar is dissolved. Now slowly drizzle your egg mixture into the hot milk whisking continuously until thick. Remove from heat.

**You know the custard pastry cream is ready when you put a line through your spoon and the thick custard holds its shape. Optional add a pinch of nutmeg to thick custard. Pour the custard into the cooked and cooled pie tart. Now dust with some ground cinnamon. Refrigerate for 4 hours to set. Enjoy.

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