creamy milk tart

Creamy milk tart: Nostalgic indulgence. Image: Irene Muller.

Ouma’s traditional melktert: A dessert to make “ouma” proud

Do you remember Sunday lunch dessert and how grandma’s food made you feel? It’s your turn to make ouma’s traditional melktert and feed the family.

creamy milk tart

Creamy milk tart: Nostalgic indulgence. Image: Irene Muller.

South African cuisine is often a combination of many different tastes from all over the world, but we have a few special treats. One of these treats is the humble milk tart or “melktert”. You probably remember your first taste when grandma made it at Sunday lunch to end off the full roast end veg feast. Ouma’s traditional melktert recipe has all of the flavours and textures you remember and easy to make for your family.

Making ouma’s traditional melktert

The crust isn’t a cookie crust but a dough made from eggs, butter, vanilla essence and other classic pie dough ingredients. The milk and butter filling is easy to make and includes some almond essence for a deeper flavour. Sprinkle some cinnamon on top when done for that classic vanilla and cinnamon goodness. It’s silky smooth, light and perfect with a cup of tea or coffee.

Do you remember Sunday lunch dessert and how grandma’s food made you feel? It’s your turn to make ouma’s traditional melktert and feed the family.

Ouma’s traditional Melktert Recipe

4 from 1 vote
Recipe by Irene Muller Course: Dessert, TartsCuisine: South AfricanDifficulty: Medium
Prep time

30

minutes
Cooking time

20

minutes
Total time

50

minutes

This must be the ultimate baked Milk Tart (Melktert) recipe and you cannot get a more traditional Milk Tart Recipe.

Ingredients

  • Crust
  • 125 g butter

  • ½ cup sugar

  • 1 egg

  • 2 cups flour

  • tsp baking powder

  • ½ tsp salt

  • 2 tbsp oil

  • Vanilla essence

  • Filling
  • 1 L milk

  • 6 eggs

  • 4 tbsp butter

  • 1 cup sugar

  • 105 g Meizina

  • 100 g flour

  • ¾ tsp almond essence

  • Salt

  • ground cinnamon to finish

Method

  • Crust
  • Cream butter and sugar.
  • Add oil.
  • Add the egg.
  • Add essence (no earlier, no later).
  • Finish off by adding flour, baking powder and salt.
  • Filling
  • Boil milk and add butter.
  • Add flour and Mezina that has been mixed in to a thin paste with a little of the above milk.
  • Split egg yolk and white.
  • Whip egg yolk and sugar then add to milk.
  • Whip egg white, but not too stiff.
  • Add to above mixture.
  • Add almond essence.
  • Final step
  • Bake in crust for 15-17min at 400-450°F (204°C-230°c)

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