milk tart

Milk tart: The way you have never tasted it before. Image: Msi Muzi Mathebula.

Milk tart – Nothing beats the taste of South African sweetness

Enjoy this firm favourite among South Africans. Dessert time does not get better than this.

milk tart

Milk tart: The way you have never tasted it before. Image: Msi Muzi Mathebula.

Few things in life are as indulgent as a creamy South African milk tart. This delicious dessert is a firm favourite among most. One bite into the creamy custard-like filling followed by the crispy crust and you are hooked for life.

This recipe includes the method to prepare a sweet pastry from scratch. It involves a process called blind baking. When the crust is ready, pour the custard filling into the baked crust for the ultimate delightful, sweet treat.

You can decorate the milk tart any way you see fit. With this recipe, we have decided to use some berries and mint leaves to bring some beautiful contrast in colour to this tasty bite.

This recipe serves ten people so if you have some people coming over for tea or a visit, this recipe should be enough to feed them. However, if you have some teenagers at home who are always looking for something to snack on, you may need to prepare two milk tarts!

Enjoy this firm favourite among South Africans. Dessert time does not get better than this.

Milk tart recipe

5 from 1 vote
Recipe by Msi Muzi Mathebula Course: DessertCuisine: South AfricanDifficulty: Moderate


Prep time


Cooking time


Total time




  • Sweet pastry
  • 250 g 250 cake flour

  • 200 g 200 butter

  • 100 g 100 icing sugar

  • 2 2 egg yolks

  • 1 pinch 1 of salt

  • Filling
  • 4 4 egg, separated

  • 100 ml 100 sugar

  • 6 tablespoons 6 cake flour

  • 1 litre 1 milk

  • 1 tablespoon 1 vanilla essence

  • 1 stick 1 cinnamon

  • 4 tablespoons 4 butter

  • 6 tablespoons 6 cornflour

  • 6 tablespoons 6 custard powder


  • Sweet pastry
  • Sift flour with a pinch of salt in a mixing bowl.
  • Place the butter in an electric bowl mixer with a dough hook and beat until softened.
  • Add the icing sugar until light and fluffy, then add the flour mixture all at once.
  • Gradually add one egg yolk until it forms a dough ball.
  • Cover the dough with plastic wrap and refrigerate for 15 – 30 minutes.
  • Brush a 20 -23 cm baking tray with melted butter, roll out the pastry enough to cover the sides of the baking tray.
  • Preheat the oven to 200℃.
  • Cut a sheet of greaseproof paper large enough to cover the pastry-lined tin. Line the tin with paper and spread a layer of dried beans or rice evenly over the paper.
  • Bake for 10 minutes and remove from the oven. Remove the paper and beans.
  • Return to the oven for 15 minutes or until the pastry is lightly golden. Leave to cool.
  • Filling
  • In a pot, heat the milk, butter and cinnamon stick under boiling point and remove the cinnamon stick.
  • Separate the egg yolks and egg whites. Whisk the egg yolks, sugar, cornflour, custard powder, vanilla essence and cake flour in a medium mixing bowl until pale.
  • Pour half-hot milk into the mixture stirring rapidly.
  • Return the mixture to heat. Stir constantly over low heat for 3 minutes with a wooden spoon until it thickens.
  • Remove from the heat; whisk the egg whites and add to the mixture.
  • Return back to the heat for 2 minutes and remove from the heat again. Set aside to cool down.
  • Place plastic wrap over the custard surface to prevent it from drying out. Set aside to cool.
  • Pour mixture into the prepared tart crust and sprinkle with cinnamon sugar and garnish.


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