Creamy Milk Tart

Creamy baked milk tart: Dessert that’s part of South African culture

Get creative with more traditional South African dishes to bring it to the new generations. It’s time for a creamy baked milk tart, again.

Creamy Milk Tart

Food is a universal constant for everybody and in many cases, there are a handful of dishes that just become part of the culture of a country and even down to the city or town. In South Africa, one of those foods is a dessert everybody’s had in one form or another and it’s milk tart. This creamy baked milk tart is a recipe you can make with ingredients you’ve got in your pantry and even get a bit creative with how you adjust the flavours while still keeping the

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Creamy baked milk tart suggestions

For this recipe, we have used one teaspoon of almond essence, however, you can easily swap it for one tablespoon of vanilla essence.  Or, be adventurous, and experiment with alternative flavours like caramel or coffee flavours. Serve your reheated milk tart with a contrast of ice cold smooth ice cream. With all great food and cooking, there’s always space to make it as simple to complicated, and as fun as you possibly can.

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Get creative with more traditional South African dishes to bring it to the new generations. It’s time for a creamy baked milk tart, again.

Last updated on 12 April 2023

Creamy baked milk tart recipe

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Recipe by Irene Muller Course: DessertCuisine: South AfricanDifficulty: Easy


Prep time


Cooking time


Total time




  • For the crust
  • 1 cup 1 flour

  • ¼ cup ¼ sugar

  • 125 g 125 butter

  • 1 1 egg

  • 3 tsp 3 baking powder

  • 1 pinch 1 salt

  • For the filling
  • 1 litre 1 milk

  • 4 tbsp 4 sugar

  • 1 tbsp 1 butter

  • 2 2 egg yolks

  • 2 2 egg whites

  • ½ cup ½ milk

  • 4 heaped tbsp 4 corn flour

  • 2 tbsp 2 cake flour

  • 1 tsp 1 almond essence


  • For the crust
  • Prepare your springform loose base cake pan by spraying it with Cook & Spray.
  • Using an electric mixer beat the butter and sugar until smooth, light and creamy.
  • Add the egg and beat until well mixed.
  • Sift the flour, salt and baking powder together and fold into the egg mixture.
  • You may add some milk if the mixture is not soft and spreadable.
  • Spread the crust dough evenly into the springform cake pan with your fingers to form the crust. Ensure to spread right up to the rim. 
  • Preheat the oven to 180°C.
  • For the filling
  • Bring 1 litre of milk to the boil with the sugar and butter.
  • Beat the egg yolks together with ½ a cup of milk. Then add the corn flour and cake flour. Mix well.
  • Add slowly to the milk mixture and stir continuously to prevent lumps.  Ensure it does not burn (you might need to turn down the heat). 
  • When the mixture has thickened, remove from the stove.
  • Beat the egg whites until stiff and set aside.
  • Add the almond essence to the filling and fold in the egg whites.
  • Pour the mixture into the prepared crusts and bake until brown, about 30 minutes.
  • Remove from the oven and let it cool slightly and sprinkle cinnamon on top.
  • Allow to cool completely before serving.

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