South African Melktert (Milk Tart) Recipe

Pre-bake the crust for about 10-12 minutes. Try to make the filling as follows: 1. Bring half the milk and butter to the boil 2. Cream the sugar, egg yolks maizena (half flour & half maizena), salt and vanilla with the rest of the milk. Ommit the baking powder. 3 Add some of the hot milk to the creamed mixture, then put it back into the pot and heat gently until it thickens 4. Do NOT boil 5. Fold in the egg whites and pour the filling into the pie crust. Sprinkle the cinnamon sugar on top and.... 6. Bake for 20-25 minutes in a 180C oven. It is much easier to make it this way.

PERFECT! This is a "crust-less" milktart, so there is NO need to bake any part of it separately. The recipe that includes a separate crust is most often too little filling and the crust can be quite hard. I prefer this one much more. Thank you for sharing it!!

Hated the instructions but loved what happened after I deciphered them. Too many separate actions put into too few numbered paragraphs. Seriously, it was too hard for the author to tell the baker which parts of the recipe were for the crust and which were for the filling? Also, the recipe will make two (2) tarts, so you need to either have two pie tins or cut the recipe in half. If served cold, it's like a delicious cold glass of milk with a cookie.

I read others say theirs was wet - I baked mine far longer than the recipe called for. I don't even know how long, tbh, but easily 15 minutes more. I used glass and got a nice deep brown color on the bottom and a toasty top crust. For those uncertain about the "crust" part, this is a crustless tart as it sets as it bakes/cools. Like a flan or fritatta. I had too much for my glass pie dish so baked extra in two smaller glass bowls. I can't stop eating from one of those two small bowls...

I live in India, and have been locked in because of covid for over 70 days. I've baked so many things, but today I wanted something different and yet still familiar. I love eggs custard, and a milk solid dessert here in India called Chenna... So, I thought, why not? We had the ingredients and I had a huge mess in my hands with our sugar, because our granuals are way too big and didn't melt! meh. Into the grinder it went with the butter, and every other step seemed to go just as wonky, but after it was all mixed up, I realized we didn't have a pan that was right for this dish. I felt so stupid, but then decided to just bake it in cupcake pans. Yummers!!! All's well that ends well -- and my 14 month old loves it too!!! I'm a sucker for any recipe that came from somebody's Granny, and the one who shared this recipe knew how to make a yummy pie/tart!

I had it last month at Wavecrest Hotel and Spa (3hrs drive from Kei Mouth) in the Eastern Cape. I fell in love with it and the chef was kind enough to give me the recipe (which differs to this). She used tennis biscuits as the tart crust. I prefer vanilla wafers or walkers shortbread because I can’t find tennis biscuits here in NYC. Such a delicious dessert!

This is a similar recipe to the old fashioned biquick crust-less “Impossible “ 🥧 pie. It amazingly forms a natural crust as it bakes when the flour and butter mixture accumulate at the bottom during the baking to form the crust. This recipe and flavor of this pie is so wholesome and So practical and delicious like a flan or custard pie and not overly sweet . Thank you for sharing this wonderful recipe 😉 Tip: I used a deep dish ceramic pie pan it was the perfect size .☺️

Was really good but recommend warming the milk before adding to egg butter mixture. It did separate and I freaked out but I went ahead and baked it as is. It turned out stellar! Just follow her every step and it turns out fine. I had to add more time at the end of baking because my tarts were not done yet. Kept a close eye on them until there was just a little wobble in center then pulled them out.

This was a great review and gobbled up in my house! We have laying ducks (muscovies) and a milk goat, and used their eggs and milk, which worked great, too. Going to try splitting the batch next time and making some with cocoa powder and some with coffee, though it is surprisingly flavourful all on its own.

Amazing recipe I just add some extra vinalla and sprinkle cinnamon into my batter for better flavour Everyone Alwayss request me to make this so it's definitely delicious

One can also substitute the flour for cornflour (Maizena) - I make the batter first : ie: beat the flour, sugar, eggs - I do not whisk the egg whites - no need - The milk needs to be warmed prior to the batter being mixed in - this mixture needs to be "tendered" on a steady even heat - lastly adding the butter (not melted before) and vanilla essence! The pastry needs to be baked prior to adding the tart mixture. !! Sprinkle nutmegg on warm filling - let stand at room temperature before chilling prior to serving with a "dollop" of fresh cream !!

DELICIOUS

Kak recipe, it shouldn't rank 1st position in Google - scroll down! Batter was runny and folding in the egg white was a disaster. But I made a plan and fixed it. My little girl thinks Dad saved the day :)

There are two types of Melktert: with a crust and crustless. This crustless recipe tastes just like my Ouma's, and my kids love it. I heat my milk almost to a boil before adding it to help blend all the ingredients. If using a fan-forced oven, cut each cooking time by 10 minutes, or it will dry out too much.

I didn't make any changes yet, but I like this recipe, it's easy and lekker. Thanks for this

Horrible!!! Wasted all my time ingredie ts and energy before my birthday to have a traditional milktart. This is not traditional, not south african, not a milktart. It is a runny mess!!!!

Absolute tripe. Avoid this one. Made it to exact instructions and adding milk to a buttery sugary dough and THEN trying to blend smoothly is impossible. Just...go elsewhere.4 cup of milk and 3 eggs wasted. Ps, yes, I bake a lot and did wonder about the sequence, but ignored my instinct and ploughed ahead, never again

The batter was too thin for me to be able to mix the meringue into very well, so the meringue stayed in chunks just kind of floating around in the batter. After baking that made for an interesting texture. Still very tasty though!

Dreadful recipe !!!!!!

So good, even my picky teen loved it.