Milk Tart (Melk Tert) Recipe

Name: Milk Tart (Melk Tert)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: pie crust; 2 cups flour; 1 egg; 1/4 cup sugar (original measurement altered due to the fineness of our sugar here compared to South Africa); 4 ounces butter (real butter); 1 pinch salt; 2 teaspoons baking powder; pie filling; 4 1/2 cups homogenized milk (very important); 1 tablespoon butter (real butter); 2 1/2 tablespoons cornstarch; 3 eggs; 1 teaspoon vanilla essence; 1 pinch salt; 1/4 cup sugar; 2 1/2 tablespoons flour

Servings: persons

pie crust
2 cups flour
1 egg
1/4 cup sugar (original measurement altered due to the fineness of our sugar here compared to South Africa)
4 ounces butter (real butter)
1 pinch salt
2 teaspoons baking powder
pie filling
4 1/2 cups homogenized milk (very important)
1 tablespoon butter (real butter)
2 1/2 tablespoons cornstarch
3 eggs
1 teaspoon vanilla essence
1 pinch salt
1/4 cup sugar
2 1/2 tablespoons flour

1
["Crust :", "Cream butter and sugar and add egg. Mix in dry ingredients. Line shells evenly, fluting the edges. Bake until golden brown in colour on 350degrees F / 180degrees Celsius.", "Filling:", "Beat eggs, sugar, flour, maizena (cornstarch), salt until smooth. Set to the side.", "In a non stick pot, bring the milk to an almost boil(until you see tiny bubbles on the side of the pot (inside). Remove from stove, but don't turn off stove, add egg mixture, stirring in a gentle figure of 8 - put back onto stove, using a whisk continue stirring until mixture starts to thicken - take pot off the stove, then, add butter - whisking gently ensuring all butter is melted, - lastly adding the vanilla essence. Stir in gently.", "The shells should still be rather warm when the filling is poured into them. The filling doesn't have to be cooled down prior to filling the shell.", "Once shells are filled with the filling, sprinkle liberally with cinnamon.", "The left over filling (if there is any) can be enjoyed poured over vanilla ice cream with a sprinkle of cinnamon for a ""dessert"".", "Enjoy!", "Please note that the cooking time may vary and this is an approximate ""time"" for cooking and preparation."]

930

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: pie crust, 2 cups flour, 1 egg, 1/4 cup sugar (original measurement altered due to the fineness of our sugar here compared to South Africa), and more.

Yes, Milk Tart (Melk Tert) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Milk Tart (Melk Tert)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions