Traditional baked milk tart recipe: How to make the classic family favourite

There are plenty of ways to make a milk tart these days. Some recipes use a Tennis biscuit base, others skip the oven altogether, and most promise to save time.

But if you're after the kind of milk tart that tastes like the one you remember from family gatherings, the traditional baked version is still hard to beat.

The extra effort is worth it. A homemade pastry crust gives the tart its signature texture, while a warm cinnamon-infused custard filling delivers the flavour most South Africans know and love.

It's simple, unfussy baking that relies on good ingredients rather than shortcuts.

If you've never made a baked milk tart from scratch before, don't be intimidated.

The recipe comes together with everyday pantry staples and rewards you with a tart that's creamy, lightly spiced and perfect with a cup of tea.

Traditional Baked Milk Tart Recipe

Serves: 8–10

INGREDIENTS

Pastry

• 125g salted butter, softened
• ½ cup castor sugar
• 1 large egg
• 2 cups cake flour
• 1 tsp baking powder
• 1–2 cups raw rice or beans for blind baking

Filling

• 2 cups milk
• ½ cup cream
• 1 cinnamon stick
• 1 large egg
• ½ cup light brown sugar
• 2 tbsp flour
• 2 tbsp cornflour
• 1 tsp vanilla essence
• ⅛ tsp salt
• 1½ tbsp salted butter
• Ground cinnamon for dusting

METHOD

• Preheat the oven to 180°C.
• In a mixing bowl, cream together the softened butter and castor sugar until smooth and well combined.
• Add the egg and mix until incorporated.
• Sift in the cake flour and baking powder. Mix until a stiff dough forms.
• Lightly grease a 24cm tart tin with a removable base and press the dough evenly across the base and up the sides.
• Prick the pastry with a fork. Line with baking paper and fill with rice or beans to prevent the pastry from puffing up.
• Bake for approximately 30 minutes or until golden brown and crisp.
• While the pastry is baking, place the milk, cream and cinnamon stick in a saucepan and bring to a gentle simmer.
• In a separate bowl, whisk together the sugar, flour, cornflour, vanilla essence, egg and salt until smooth.
• Remove the milk mixture from the heat as soon as it reaches a gentle boil and discard the cinnamon stick.
• Slowly pour the warm milk mixture into the egg mixture while whisking continuously.
• Return the mixture to the saucepan and cook over low heat, stirring constantly until thickened.
• Stir in the butter until melted and smooth.
• Remove the pastry shell from the oven and discard the baking paper and weights. Pour the warm custard into the baked crust and smooth the top.
• Dust generously with ground cinnamon. Allow the tart to cool completely before removing it from the tin.
• Once fully set, slice and serve.

Whether enjoyed with a cup of tea or served as dessert after a family meal, this traditional South African milk tart recipe delivers the comforting flavours that have made melktert one of the country's most treasured baked treats.

IOL Lifestyle

Get your news on the go. Download the latest IOL App for Android and IOS now.