This simple milk tart (melktert in Afrikaans) is a beloved South African dessert. A creamy, milk-based custard is cooked on the stovetop, poured into a pressed biscuit crust, and finished with a dusting of cinnamon.
This traditional sweet pie uses straightforward ingredients and is quick to prepare—no oven required.
Milk tart is a South African dessert featuring a sweet pastry or biscuit crust and a silky, custard-like filling made with milk, eggs, sugar, and a thickening agent such as flour and cornstarch.
Its roots likely trace back to the Dutch settlers at the Cape Colony in the 17th century. Recipes vary widely, but the hallmark is always a rich, creamy filling that can be cooked on the stovetop or baked, and served in or out of a crust.
Think of pudding in a crunchy cookie shell—comforting, nostalgic, and easy to love. Milk tart shares similarities with other milk-based pies like Greek milk pie and sugar cream pie.
Why you’ll love this Milk Tart
- No-bake: The filling is cooked on the stovetop and the crust is pressed and chilled, keeping your oven free.
- Make ahead: It holds well in the fridge for several days, making it ideal for entertaining.
- Easy to adapt: Swap the crust for a gluten-free option or omit it entirely for a crustless version.
- Beautiful finish: A light dusting of cinnamon—applied with a stencil or doily—creates an attractive presentation.
Ingredients and notes
- Tennis or digestive biscuits: In South Africa, Bakers Tennis biscuits are traditional, but digestive biscuits, graham crackers, or a ready-made crust work well.
- Full-fat milk: Using full-fat milk gives the creamiest, most flavorful filling. Low-fat milk can make the custard thinner and less rich.
- Cinnamon: Ground cinnamon is used for dusting; you can simmer the milk with a cinnamon stick for a subtler infusion if preferred.
Most ingredients are pantry basics. If you can’t find tennis biscuits, use a suitable substitute listed above.
Instructions
For the crust
- Blend the biscuits with ground cinnamon and melted butter until crumbly and evenly moistened.
- Press the crumb mixture into an 11-inch tart pan (or similar) and chill in the refrigerator while you prepare the filling so the crust firms up.
For the filling
- Combine the flour, cornstarch, a pinch of salt, ½ cup milk, sugar, eggs, and vanilla in a bowl and whisk until smooth.
- Heat the remaining milk and butter in a large saucepan over medium heat until it begins to simmer—watch carefully to prevent scorching.
- Temper the hot milk by slowly whisking the flour-egg mixture into it in a thin stream, then continue to whisk over low heat until the mixture thickens and is fully cooked, about 10–15 minutes. The custard should coat a spoon and leave a clear line when you run the spoon through it.
- Pour the cooked custard into the chilled crust, smooth the top, and dust with ground cinnamon. Cool to room temperature, then refrigerate for at least 1 hour until set before slicing.
That’s it—an elegant tart made with a handful of steps. Once you try it, it becomes a regular crowd-pleaser.
Milk tart variations
Milk tart is versatile. Some versions use condensed milk or bake the filling with a pastry crust. Crusts range from press-in shortcrust and puff pastry to a simple crushed biscuit base. You can also make a crustless, baked version by pouring the custard into a greased pan and finishing in the oven.
- Pack whole biscuits in a single layer for a quick base instead of crushing them.
- Prepare the crust ahead and keep it refrigerated in the tart pan until needed.
- Add a cinnamon stick to the milk while heating for a gentle cinnamon flavor; remove it before adding the thickened custard to the crust.
- Decorate by placing a stencil or doily on the chilled tart and dusting with cinnamon or a mix of cinnamon and nutmeg for a slightly different spice profile.
Frequently asked questions
Tennis biscuits are square, crisp tea biscuits with a hint of coconut and a slightly sweet, buttery flavor. They are a South African favorite but can be substituted with other tea biscuits if unavailable.
Digestive biscuits, graham crackers, or Marie biscuits make good substitutes. The texture and flavor will vary, but the tart will still be delicious.
Store covered in the refrigerator. It will keep well for up to 4 days.
Yes. Use gluten-free graham or biscuit crumbs for the crust, or skip the crust and set the custard in a greased pan.
Serve chilled, at room temperature, or slightly warmed. It’s a popular choice for gatherings, markets, and everyday dessert tables in South Africa.
Milk tart delivers the contrast everyone loves: a silken vanilla custard center alongside a crisp, buttery crust and the warm aroma of cinnamon. It’s elegant, comforting, and surprisingly simple to make.
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Enjoyed this recipe? If you try it, leave a rating and a comment to share how it turned out. Your feedback helps refine and celebrate these classic flavors.
South African Milk Tart – Melktert
Ingredients
For the crust
- 1 package tennis or digestive biscuits (7–9 oz.)
- 1 stick melted butter
- 1 teaspoon ground cinnamon
For the filling
- ⅓ cup all-purpose flour
- ⅓ cup cornstarch
- A pinch of salt
- 4½ cups full-fat milk, divided
- 1 cup sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 tablespoon butter
- Ground cinnamon for dusting
Instructions
For the crust
- Blend biscuits with cinnamon and melted butter until combined and crumbly.
- Press the mixture into an 11-inch tart pan, covering the bottom and sides. Chill until firm.
For the filling
- Whisk together flour, cornstarch, salt, ½ cup milk, sugar, eggs, and vanilla until smooth.
- Heat the remaining 4 cups of milk with the tablespoon of butter in a saucepan until it begins to simmer.
- Reduce heat to low and slowly whisk the flour-egg mixture into the hot milk. Stir constantly until thickened and fully cooked, about 10–15 minutes.
- Pour the custard into the chilled crust, dust with cinnamon, cool to room temperature, then refrigerate at least 1 hour before serving.
Notes
- You can layer whole biscuits on the base instead of crushing them.
- Make the crust ahead and keep it refrigerated in the tart pan.
- Add a cinnamon stick to the milk while heating for extra aroma; remove before thickening.
- The custard is ready when it coats a spoon and a line drawn through it holds.
- For a different spice profile, use a mix of cinnamon and nutmeg.
- Nutritional values are estimates and vary by ingredients used.
Update notes: This recipe was originally published in January 2019 and updated in January 2021 with new photos and recipe tips.