South African Melktert (Milktart)

"This is a wonderfully thick and flavourful milk custard set in a crust. A traditional tart which is loved by young and old alike. Children especially love the filling as a dessert."
photo by icynorth photo by icynorth
photo by icynorth
photo by icynorth photo by icynorth
Ready In:
2 pies




  • Heat 3 cups of milk to boiling point.
  • Mix remaining milk, flour, sugar, extracts, salt and egg yolks together and add to hot milk.
  • Cook until very thick and remove from stove.
  • Whisk egg whites to stiff peak stage and add to milk mixture after it has been off the stove for 5 minutes.
  • Stir in margarine and pour mixture into ready-made pie shells.
  • Sprinkle with cinnamon.
  • Refrigerate to cool and set.

Questions & Replies

  1. hello, please help me, I cant get the mixture to be like jelly, more solid, it stays a bit runny, what am I doing wrong.


  1. I've used this Milktart recipe over and over, and it's a crowd pleaser!! My American friends LOVE it and have been asking when I'm going to make it again lol. *Only thing I'd change is switching the 1st & 2nd steps, so you're mixing the ingredients first, then heating the milk, so that the milk doesn't burn* I love that this one uses almond extract as well, adds a delicious, subtle nuttiness. Lovely recipe!!
  2. The filling was very good and easy to prepare. I decided to make this with a shortbread crust instead since that is my personal preference for this pie. A prebaked frozen pie crust would work well too.
  3. A very nice recipe indeed!


  1. I switched the 1st and 2nd steps, so mix the ingredients first, then heat the milk. This way you don't risk burning the milk.


I was born and raised in South Africa but now live in Delaware USA. Since I can remember I have been cooking! My first real cooking experience was when I was 7. I came home from school one afternoon and felt like French toast. My elder brother was home with his friends and did not want to make it for me, so I got a pan out, put it on the stove, turned the stove on to high. After that I could not remember what to do, but I knew that French toast involved bread so I put the bread in the hot pan without grease and poured milk over it! Oy vey... My brother's friend asked me what I was trying to make and I told him. He laughed and told me I was making it wrong but he also taught me how to make French toast the right way. I came home every day after that and made French toast. I felt so confident with the little bit of knowledge I had acquired that I soon started experimenting with other things. Nothing was going to stop me! The first full meal I ever made for my family was boiled rice and oven roasted chicken pieces with a steamed vegetable medley. I was 8 years old and my mom was in hospital. My dad was struggling to hold down an intensely busy job, keep the family going and be with my mom, so I thought I would help him. I don't think he believed that I had done it on my own. I remember telling him that I read in a cookery book how to make a roast chicken but I did not know what "a" rosemary was so I just put the chicken in the dish without it. Decades later with a myriad tried and tested recipes behind me - flops and failures included - I know my way around any food item and kitchen utensil, much to my family's delight!
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