milk tart

No-Bake Fridge Milk Tart: Creamy and tasty. Image: Supplied.

No-Bake Fridge Milk Tart – Indulge in South African tradition

This all-time favourite dessert or tea-time snack is entrenched in South African culture.

milk tart

No-Bake Fridge Milk Tart: Creamy and tasty. Image: Supplied.

Milk tart is always a winner at any gathering. This No-Bake Fridge Milk Tart is one of the best recipes to get that creamy, delicious taste we are looking for in a milk tart.

This all-time favourite dessert or tea-time snack is entrenched in South African culture. It is a traditional dessert consisting of a sweet crust filled with a smooth custard filling. The texture is lighter than a Portuguese custard tart due to the higher ratio of milk to eggs in milk tart.  

This No-Bake Fridge Milk Tart is not only easy to prepare but also convenient if you do not feel like switching on the oven for the day. Simply pour the delicate custard prepared on the stove in the sweet crust and allow it to cool down. Then, pop it in the fridge for at least an hour to set.

This recipe can be adjusted according to your preferences. If you would like to reduce the gluten content, use almond flour instead of flour. You can also reduce the sugar by using diabetic biscuits instead of tennis business and another form of sweetener instead of sugar.

No-Bake Fridge Milk Tart Recipe

5 from 2 votes
Recipe by Irene Muller Course: DessertDifficulty: Easy
Prep time

30

minutes
Cooking time

1

hour 
Total time

1

hour 

30

minutes

Traditional South African Milk Tart (Melktert) recipe that requires no banking as it is a fridge tart.

Ingredients

  • Milk tart
  • 1 litre full cream milk

  • 3 tablespoons butter

  • 4 eggs

  • 1 cup sugar

  • 3 tablespoons corn flour

  • 3 heaped tablespoons flour

  • ½ tablespoon custard powder

  • ¼ teaspoon salt

  • 1 teaspoon vanilla essence

  • cinnamon sugar

  • 1 packet biscuits

  • Milk tart crust (optional)
  • 1 cup butter

  • 1 teaspoon cinnamon

  • 1 packet crushed tennis biscuits (dry biscuits with coconut)

Method

  • Crust (skip if you do not want a crust)
  • Melt 1 cup butter and 1 teaspoon of cinnamon and mix it with the packet of crushed Tennis biscuits.
  • Press the mixture into a greased pie dish to the bottom and to the sides. Then, refrigerate for a few hours before you make the milk tart mix.
  • Milk tart
  • If you opted for no crust, then prepare your dish for the milk tart by arranging the biscuits at the bottom and on the sides of the dish.
  • Beat the eggs and sugar until fluffy and light.
  • Make a mixture in a cup with the cornflour, flour, custard powder, salt and vanilla with a little of the milk so that no lumps form.
  • Pour the milk and the butter in saucepan and bring to a boil. Be careful not to burn the milk.
  • Add the corn flour mixture and lastly the eggs and sugar. 
  • Place back on extremely low heat and constantly mix with a whisk while you let it simmer for at least 10 minutes until thickened and completely cooked. Be careful to not let it burn. If not thick enough, add a tablespoon of cornflour mixed with a little milk.  Keep whisking until the sauce is blended and smooth. Simmer for another three to four minutes, whisking frequently. The mixture should have the consistency of a thick sauce.
  • Pour in the prepared dish. Sprinkle with cinnamon sugar.  
  • When cool, place in refrigerator for 1 hour or longer. 

Notes

  • You can replace certain ingredients if necessary. Use almond flour, diabetic biscuits and sweetener instead of flour, Tennis biscuits and sugar.

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