Milk Tart
Milk Tart/Melktert – Easy, Rich and Creamy – Perfect entertaining pie with an easy press-on pastry crust. It doesn’t take much to make this delicious, perfect-for-entertaining tart. This popular South African milk tart qualifies as one of those quick and easy tarts to whip up in a pinch. All the ingredients for this milk tart are right in your pantry – no extra shopping needed and it is all made from scratch. And the best part – it is very comforting and great for the holiday season.
Milk Tart or as the Afrikaans call it Melktert is a creamy milky tart. A little reminiscent of custard pie but more delicate, with a lighter texture and a strong milk presence. Don’t wait for this pie to firm up – it just doesn’t, more of a pudding with a crust. It is made with a sweet pastry crust often referred to as Pate sablée, the good thing about this pastry is that you do not have to worry about rolling it out – all you do is press the crust into the pie pan – freeze for 30 minutes and then bake without weight. Freezing prevents the pie from rising. Here are a couple of tips when making milk tart
- You can make the crust ahead of time, bake and leave out until ready to be use.
- Use store bought pastry pie if you are pressed on time
- Switch up the flavors, I used nutmeg and cinnamon
- A lot of recipes call for throwing in a cinnamon stick so it infuses the milk mixture – if you have some handy by all means use it, if not just use cinnamon spice.
Enjoy!
Milk Tart
Milk Tart/Melktert – Easy, Rich and Creamy -Perfect entertaining pie with an easy press on pastry crust.
Cook: 35 minutes
Total: 35 minutes
African
Servings 7
Ingredients
Sucre Patee (Pastry Crust)
- 1 1/2 cups (188 grams) all-purpose flour
- 1/3 cup (35grams ) confectioner’s sugar powdered sugar
- ¼ teaspoon salt
- 9 Tablespoons (125grams) unsalted butter(cold or frozen) , cut into small pieces
- 1 large egg yolk
Milk filling
- 2 1/4 ( 496 ml) cups milk
- 2 tablespoon (28grams) butter
- 2 tablespoons (20 grams) flour
- 3-4 tablespoons (23- 30grams) cornstarch
- 1/2 cup (100grams) sugar
- 2 Large eggs
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract (optional)
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg or replace with cinnamon
Instructions
Pastry Crust
- Butter or spray a 9-inch pie pan with a removable bottom – making sure it is has been adequately sprayed. Set aside
- Place flour, salt and sugar in a food processor pulse for a couple of times to mix ingredients.
- Throw in butter and pulse until rough dough forms.
- Then add egg yolk - pulse until the dough barely comes.
- Remove dough place on a work surface - knead just enough to incorporate all the dough. Working the dough as little as possible.
- Do not overwork the dough; otherwise it’ll be too tough. When it’s ready, the dough will be barely moistened and come together into a ball.
- Lightly press the dough on the prepare pie pan – working from the center up until the bottom and sides are fully covered with pastry – again be very gentle when pressing the dough onto the pie pan.
- Place pie pan in the freezer and freeze for at least 30 minutes or more this helps prevent the dough from rising- if you are in a rush brick, then bake with beans to prevent rising.
- Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven
- Bake crust for about 20 to 25 minutes or until the crust is dry and golden browned. Set aside
Milk Filling
- Place saucepan over medium heat, add butter, nutmeg and milk -bring to a boil and remove from the heat.
- In another bowl, mix together flour, cornstarch, sugar, vanilla and almond extract- whisk in eggs until smooth. Gently whisk into the saucepan making sure there are no lumps
- Now return the pan back on the stove – keep stirring constantly until in starts to bubble.
- Cook for about 5-6 minutes. Remove from heat and pour mixture into the baked pastry shell Sprinkle with cinnamon. Chill until ready to be served.
Tips & Notes:
- You can make the crust ahead of time, bake and leave out until ready to be use.
- Use store bought pastry pie if you are press for time
- Switch up the flavors, I used nutmeg and cinnamon- just love the flavor combination
- A lot of recipes call for throwing in cinnamon stick so it infuses the milk mixture – if you have some handy by all means use it, if not just use cinnamon spice.
Nutrition Information:
Calories: 416kcal (21%)| Carbohydrates: 48g (16%)| Protein: 7g (14%)| Fat: 21g (32%)| Saturated Fat: 12g (75%)| Cholesterol: 125mg (42%)| Sodium: 167mg (7%)| Potassium: 149mg (4%)| Sugar: 24g (27%)| Vitamin A: 735IU (15%)| Calcium: 107mg (11%)| Iron: 1.6mg (9%)
Nutrition Facts
Milk Tart
Amount Per Serving
Calories 416
Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 12g75%
Cholesterol 125mg42%
Sodium 167mg7%
Potassium 149mg4%
Carbohydrates 48g16%
Sugar 24g27%
Protein 7g14%
Vitamin A 735IU15%
Calcium 107mg11%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.
The filling tasted great and the crust turned out amazing! But my filling didn’t seem to set 🙁 I followed all the steps but mine didn’t set at all! How long do you recommend leaving it in the fridge to set? Thank you for the recipe, by the way 🙂
Hi Max,
So glad you enjoyed the flavor and that the crust turned out amazing! For the filling, it’s actually not supposed to set completely—it should still have a slight wiggle. That said, try chilling it for at least 4 hours, or overnight for best results. If it’s too runny, add 1 tablespoon (or more) of cornstarch next time for a firmer set. Let me know if you need more tips!
This is definitely my go to milk tart recipe.
It always comes out perfect and it is so simple to make!!
This is definitely a nostalgic dish for me and takes me back to when I was a kid.
Love it so much!
I am so glad to hear this, Laura. Thanks for sharing :)!
Really enjoyed!
Awesome! Glad you loved it!
If you’re based in the UK, you can use cornflour as dictated on the recipie for cornstarch, HOWEVER, it will create a dough-like batter, I used the eyeballing method to add more milk in (mixing it in with a hand mixer in the stove-top pot) until it became a bit more custard like, let it have a bit of a bubble and it set fine in the fridge!
Great! Thanks for the tip, Natalie!