Get your



EsmeSalon Recipes

Get access to 1000+ homemade tried and tested recipes by home chefs

By subscribing, I agree to receive a newsletter, exclusive content and free gifts, and declare that I have read the privacy policy and terms and conditions.

Classic South African Milk Tart

Please Spread the love, Sharing is Caring!

As an Amazon Associate, I earn from qualifying purchases.
Please note that EsmeSalon may have a financial relationship with some of the vendors we mention in this post which means we may get compensated financially or in kind, at no extra cost to you if you make a purchase through any link in this post. Please refer to our Affiliate Disclosure and Privacy Policy should you require any additional information.

A wonderful and Classic South African Milk Tart

Melktert originated from the Dutch settlers who arrived in Cape Town, South Africa, in the 1600s. Melktert is Afrikaans for milk tart and is a dessert that has a sweet pastry crust and a creamy custard filling made from eggs, flour, milk, and sugar.

Biscuit base Ingredients:

  1. 2 cups self-raising flour
  2. 2 eggs
  3. 200 ml of sugar
  4. 125 g pure butter
  5. 1 teaspoon oil

Milk Tart Dough


  • Cream the sugar and butter
  • Now add the oil as well as the eggs and blend
  • Add sifted self-raising flour and mix to a biscuit dough
  • Use Spray and cook (or a similar product) and lightly cover a large Pyrex dish plus-minus 2-liter size.  ***
Milk Tart Dough and filling in dish
  • Take 2 plastic sheets.
  • Roll biscuit dough between the sheets.
  • Lift up and line the Pyrex dish with the dough.
  • There must be no openings and holes.
  • Turn Pyrex upside down to check.
  • Place in refrigerator to set until you have prepared the milk filling and it’s completely cold.

Milk filling Ingredients:

  1. 2 cans Nestlè condensed milk
  2. 5 x 250 ml boil water
  3. 2 teaspoons vanilla essence.
  1. 16 extra-large eggs
  2. Elachi = Powder Indian Spice / Cardamom powder


  1. Combine the first three ingredients
  2. Mix together and let them cool off completely.
  3. Beat 16 extra-large eggs well and mix with cooled-off milk.
  4. Pour your milk mixture into the set biscuit base
  5. Sprinkle the top with fine Elachi (commonly known as cardamom powder)
  6. Bake in a preheated oven of 180°C / 350°F for plus-minus for 1 hour or until set in a Thermofan oven.

Cut in square pieces when the milk tart is completely cold.

*** P.S. You can half above the recipe and use a plus-minus 1-liter Pyrex dish.

Have you yet tasted this Classic South African Milk Tart?  If not, then you have to hurry and get into the kitchen and prepare this pronto!

Prepared, tried, and tested Feriel Sonday

There are a wide variety of recipes for Milk Tart available.

Thanks for dropping in and checking out the recipes and what’s on offer.

If you whip up this delightful recipe, drop me a line, rate it, and don’t forget to tag me on @_esmesalon on Instagram. I will be looking for your amazing recreations, and I can’t get enough of those mouthwatering pics!

And guess what? If you’re looking for a fantastic tried-and-true recipe book, swing by the shop and feast on our collection of excellent Recipe eBooks. They make for a perfect treat for yourself or a food-loving friend!

We happily share our awesome recipes and are excited to sprinkle some love by sharing our posts at these awesome Linkup Parties.

Copyright © 2024 – All rights reserved.

  • Make tomorrow more amazing than today!
  • Just believe in yourself and dream big.
  • Do not give up on your hopes. Take care always.


I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please contact me should you wish to discuss it further.


My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog. You will also find Resources and Courses and Services for Bloggers which I promote from time to time.

4 thoughts on “Classic South African Milk Tart”

Leave a Comment