Milk Tart, or as it is traditionally called in South Africa, Melktert (in Afrikaans), is a typical dessert and most, if not all South Africans know this sweet, custard dessert.

Melktert (/ˈmɛlktɛrt/Afrikaans for milk tart) is a South African dessert consisting of a sweet pastry crust containing a custard filling made from milkfloursugar and eggs. The ratio of milk to eggs is higher than in a traditional Portuguese custard tart or Chinese egg tart, resulting in a lighter texture and a stronger milk flavour. The dessert originated among settlers at the Dutch Cape Colony in the 17th century, and is believed to have developed from the Dutch mattentaart, a cheesecake-like dessert. Some recipes require that the custard be baked in the crust, while others call for the custard to be prepared in advance, and then placed in the crust before serving. Cinnamon is often sprinkled over its surface, and the milk used for the custard may also be infused with a cinnamon stick before preparation. Melktert may either be served chilled or at room temperature. – Information from WIKIPEDIA


  • For the Pastry:
    • 28g (2 tablespoons) Butter, cold
    • 2 Tablespoons White Sugar
    • 1 Egg
    • 3/4 cup Self-Raising Flour
    • Pinch of Salt
  • For the Filling:
    • 2 cups Milk
    • 2 Eggs (separated)
    • ½ cup White Sugar
    • ¼ cup Cake Flour
    • ¼ cup Corn Flour (Maïzena)
    • Pinch of Salt
    • 28g (2 tablespoons) Butter
    • 5ml (1 teaspoon) Vanilla Extract
    • Ground Cinnamon


Preheat your oven to 180°C/355°F and grease a 24cm tart dish with some non-stick spray or butter.

How to make the pastry: Using either a food processor or an electric mixer, add all the ingredients for the pastry and mix until it forms a crumb texture. Transfer the dough mixture to the tart dish and press it in to cover the surface. Place it in the fridge to chill while preparing the filling.

How to make the filling: Heat the milk in a pot (don’t boil it). In a mixing bowl, beat/whisk the yolks and sugar until light and creamy and then add the flours and salt.

This mixture will be thick, but add a few tablespoons of the heated milk to it and mix together. Pour this mixture back into the heated milk and bring to the boil. Whisk constantly until the mixture thickens. Once the mixture has thickened, remove it from the heat and whisk in the butter and vanilla extract.

In a clean bowl, add the egg whites and using a whisk or electric beater, whisk the egg whites to soft peaks. Fold them gently into the custard mixture and pour this mixture into your prepared tart dish.

Generously sprinkle the top with the ground cinnamon and bake for 30 minutes. Remove from the oven once baked and allow to cool outside (not in the fridge). Once completely cooled, you can place it in the fridge.

PEPPERMINT CRISP TART (South African Dessert)

A classic South African dessert that is loved by many, this carmel peppermint chocolate dessert is always a crowd pleaser! There are two options to this dessert, the individual servings or one big tart! I love the individual portions if you’re having guests over. I think it’s always nice when each person can have their own dessert.

Makes 10 – 12 mini desserts OR 1 Large Dessert – Preparation Time: 20 Minutes – Refrigeration Time: Minimum 1 Hour


  • 200g Digestive Biscuits
  • 100g Butter (melted)
  • 250 ml Fresh Cream
  • 1 can/375g of Caramel (this needs to be a thick consistency)
  • Peppermint Crisp Chocolate (any peppermint chocolate substitute you can find)


Grate or chop the chocolate into small chunks and set aside.

Crush the biscuits in a food processor or you can put them in a zip lock bag and crush them with a heavy object, such as a rolling pin. Melt the butter and add it to the crushed biscuits (this step is optional for the individual tarts).

Whip the fresh cream until it is quite stiff and set aside.

Next, put the caramel into a bowl and give it a whisk to loosen it up so that it can mix easier into the cream.

Now fold the cream and caramel together. Add half of your chopped chocolate into the cream caramel mixture and keep the other half aside.

To assemble, you are going to layer the biscuits and cream caramel mixture until you finish all the ingredients. Top with the rest of the chocolate.

To Make a Large Tart follow these steps:

1. For a large tart, layer the biscuits without any butter or for mini desserts, crush the biscuits and mix with melted butter

2. Whip cream and caramel separately (just enough to loosen up the caramel and stiff peaks for cream)

3. Fold caramel into whipped cream (for a large tart, mix 3/4 of chocolate into cream mixture and layer with biscuits)

4. For mini desserts, layer the chocolate after the biscuits and then the cream mixture

5. Sprinkle remaining chocolate on top of tart.