whole creamy baked melktert with slice halfway taken out.

Creamy baked melktert recipe Photo by Adobe Stock Photos

Creamy baked melktert: The best way to end any Sunday lunch

A delicious and traditional South African dessert that’s perfect for any Sunday lunch with your family.

whole creamy baked melktert with slice halfway taken out.

Creamy baked melktert recipe Photo by Adobe Stock Photos

When you’re a South African, you know how much we love Sunday lunch with family and the feast put in front of us. Often, this feast is finished off with a freshly baked melktert. It’s a custard tart loosely based on the Portuguese variation but with our own flair. Our creamy baked melktert is a sweet and savoury treat we can all get nostalgic about. With a creamy vanilla custard filling and flaky crust, you know it’s about to be a good day.

Making a creamy baked malktert

When making the custard, it’s important to not scramble the eggs. Add some of the warm milk mixture, about a tablespoon, into the egg mixture and then slowly mix everything with the milk. This will temper the eggs so that they don’t scramble. You can use a variety of pastries like short pastry or store-bought puff pastry which you can line the dish with. Serve warm, however, creamy baked melktert when cold is still an absolute winner.

It’s time to prepare for your own Sunday lunch feast. There’s nothing that finishes off a roast quite like a slice or two of creamy baked melktert.

Creamy baked melktert recipe

5 from 1 vote
Recipe by Gary Dunn Course: DessertCuisine: South AfricanDifficulty: Easy
Servings

8-12

servings
Prep time

10

minutes
Cooking time

10

minutes
Baking Time

20

minutes
Total time

40

minutes

Ingredients

  • Filling:
  • 2 cups milk.

  • 1 heaped tsp sugar

  • 1 stick cinnamon

  • 2 eggs

  • 1 pinch salt

  • 1 tbsp butter

  • 1 large tbsp flour

  • 1 tsp vanilla essence

Method

  • For the crust
  • Line pan with short or puff pastry and bake crust slightly.
  • For the filling
  • Boil 1 stick cinnamon and salt with the 2 cups of milk.
  • When boiling, add flour and sugar. Boil 5 mins. then add eggs andbutter and allow to set.
  • Put filling in slightly baked crust.
  • Sprinkle with cinnamon, vanilla and sugar mixture.
  • Bake in a 180°C oven until set and slightly brown.

Notes

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Looking for more traditional South African dessert recipes from around the world? Have a look at our excellent recipe suggestions for you to try. There are many more old-school recipes like this one published in the Rustenburg Junior School Recipe Book in 1958.

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