Name: South African Milk Tart Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 5 h
Cuisine: South African
Ingredients: For the pastry crust:; 1 1/4 cups all-purpose flour; 1/4 cup powdered sugar; 1/2 cup (113 g) cold salted butter, cubed; 2 to 3 tablespoons ice water; For the filling:; 2 cups whole milk; 1/2 cup heavy whipping cream; 5 large egg yolks; 3/4 cup granulated sugar; 2 1/2 tablespoons cornstarch; 2 tablespoons all-purpose flour; 2 tablespoons salted butter; 1/4 teaspoon almond extract (optional); 1/2 teaspoon vanilla extract; 1 pinch ground nutmeg; 2 teaspoons ground cinnamon (for topping)

Jump to Recipe·Leave a Review

This South African milk tart is a timeless dessert featuring a crisp homemade pastry crust filled with a smooth, creamy custard and finished with a fragrant dusting of cinnamon. It is comforting, lightly spiced, and perfect for both elegant desserts and relaxed tea-time treats.

Why You’ll Love This Recipe

This recipe delivers a silky custard with a delicate balance of sweetness and spice. The filling is rich without being heavy, thanks to the combination of milk and cream, while the unbaked custard method ensures a soft, melt-in-the-mouth texture. It can be prepared ahead of time, making it ideal for entertaining, and it uses simple pantry ingredients with impressive results.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the pastry crust
all-purpose flour – 1 1/4 cups
powdered sugar – 1/4 cup
cold salted butter, cubed – 1/2 cup (113 g)
ice water – 2 to 3 tablespoons

For the filling
whole milk – 2 cups
heavy whipping cream – 1/2 cup
egg yolks – 5 large
granulated sugar – 3/4 cup
cornstarch – 2 1/2 tablespoons
all-purpose flour – 2 tablespoons
salted butter – 2 tablespoons
almond extract – 1/4 teaspoon (optional)
vanilla extract – 1/2 teaspoon
ground nutmeg – 1 pinch
ground cinnamon – 2 teaspoons, for topping

Directions

To prepare the crust, combine the flour and powdered sugar in a bowl. Add the cold butter and rub it into the flour mixture until it resembles coarse crumbs. Gradually add the ice water, mixing just until the dough comes together. Press the dough evenly into a 9-inch pie dish, covering the base and sides. Place the crust in the freezer for 20 minutes.

Preheat the oven to 180°C (350°F). Line the chilled crust with parchment paper and fill with pie weights or dry beans. Blind bake for 20 to 25 minutes until lightly golden and crisp. Remove from the oven, discard the weights and parchment, and allow the crust to cool completely.

For the filling, heat the milk, cream, vanilla extract, almond extract, and nutmeg in a saucepan over medium heat until hot but not boiling.

In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and flour until smooth. Slowly whisk in two ladles of the hot milk mixture to temper the eggs. Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, for 2 to 3 minutes until thick and smooth.

Remove from the heat and strain the custard through a fine sieve. Stir in the butter until fully melted and incorporated. Pour the custard into the cooled crust. Press a lightly greased piece of parchment paper directly onto the surface of the custard to prevent a skin from forming.

Refrigerate for at least 4 hours, or preferably overnight, until fully set. Before serving, remove the parchment and dust generously with ground cinnamon.

Servings and timing

Servings: 8 slices

Preparation time: 30 minutes
Cooking time: 30 minutes
Chilling time: 4 hours
Total time: approximately 5 hours

Variations

For a classic baked version, pour the custard into the crust and bake at 160°C (320°F) for 20 to 25 minutes until just set.
For a citrus twist, add finely grated lemon or orange zest to the milk mixture.
For a dairy-free adaptation, full-fat almond milk can be used, though the flavor and texture will be slightly different.
For extra spice, add a small pinch of ground cardamom along with the nutmeg.

Storage/Reheating

Store the milk tart covered in the refrigerator for up to 3 days. This tart is best enjoyed cold and does not require reheating. Freezing is not recommended, as the custard may lose its smooth texture once thawed.

FAQs

What is a milk tart?

Milk tart is a traditional South African dessert made with a sweet pastry crust and a creamy milk-based custard filling.

Is milk tart baked?

Some versions are baked, but this recipe uses an unbaked custard that sets in the refrigerator.

Why is my custard lumpy?

Lumps usually occur if the eggs are not tempered properly or if the custard is not whisked continuously while cooking.

Can I make milk tart ahead of time?

Yes, milk tart can be made up to two days in advance and kept refrigerated until serving.

What type of milk works best?

Whole milk provides the best flavor and texture due to its higher fat content.

Can I skip the almond extract?

Yes, it is optional and can be omitted without affecting the structure of the custard.

How do I prevent a skin from forming on the custard?

Pressing parchment paper directly onto the surface of the custard while it chills prevents a skin from developing.

Why is my crust soggy?

A soggy crust usually means it was not blind-baked long enough before adding the filling.

How sweet is milk tart?

Milk tart is gently sweet, with warm notes of cinnamon and vanilla rather than intense sweetness.

Can I use a store-bought crust?

Yes, a ready-made pie crust can be used to save time, though a homemade crust offers better texture and flavor.

Conclusion

South African milk tart is a beautifully simple dessert that highlights the comforting flavors of milk, vanilla, and cinnamon. With its creamy custard and crisp crust, it is a recipe worth mastering, whether for special occasions or everyday enjoyment.