Name: Milk Tart Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: South African
Ingredients: 1 ½ cups (190g) all-purpose flour; ½ cup (100g) granulated sugar; ½ cup (115g) unsalted butter, cold and cubed; 1 large egg; 1 tsp (5ml) vanilla extract; 4 cups (1 liter) whole milk; 1 cinnamon stick; ½ cup (100g) granulated sugar; ¼ cup (30g) all-purpose flour; ¼ cup (30g) cornstarch; 3 large eggs; 1 tsp (5ml) vanilla extract; Ground cinnamon, for dusting

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There’s something undeniably comforting about a homemade milk tart. Creamy, silky, and infused with just the right hint of cinnamon, this classic dessert is a staple in many homes. Whether you’re making it for a special occasion or simply because you deserve a sweet treat (which you totally do), this recipe is a winner. Trust me, once you take that first bite, you’ll understand why this dessert has stood the test of time.

Why You’ll Love This Milk Tart Recipe

This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:

Versatile

Perfect for any time of the year, milk tart is a dessert that never feels out of place. Serve it chilled on a hot summer day or slightly warm for that cozy, comforting feel during colder months.

Budget-Friendly

Made with simple pantry staples, this recipe won’t break the bank. You likely already have most of the ingredients at home, making it a cost-effective yet delicious treat.

Quick and Easy

No need for complicated techniques or fancy equipment. This milk tart comes together effortlessly, making it a great option even for beginner bakers.

Customizable

Want a thicker crust? Prefer a hint of vanilla? Love a dusting of extra cinnamon on top? You can tweak this recipe to suit your taste buds perfectly.

Crowd-Pleasing

A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.

Ingredients

Ingredients in Milk Tart

Here’s the magic of this tart it’s made with a handful of simple ingredients that come together to create a smooth, creamy, and flavorful dessert. Let’s break it down:

Pie Crust A buttery, flaky base that holds the luscious filling together. You can use a store-bought crust for convenience or make your own from scratch if you’re feeling ambitious.

Milk The star ingredient. It gives the tart its signature creamy and velvety texture. Whole milk works best for richness, but you can experiment with alternatives.

Sugar Just the right amount to sweeten the filling without making it overly rich.

Eggs Help bind the ingredients together and give the tart its structure while keeping it soft and smooth.

Cornstarch A key thickening agent that ensures the filling sets beautifully without becoming too firm or runny.

Butter Adds a luxurious richness and enhances the overall texture of the filling.

Vanilla Extract Brings a subtle depth of flavor, enhancing the sweetness and creaminess.

Cinnamon The final touch. A sprinkle of cinnamon on top adds warmth and a hint of spice that perfectly complements the creamy filling.

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Prepare the Crust

If using a homemade crust, roll out the dough and press it into a tart pan. Bake it until lightly golden and set aside to cool while preparing the filling.

Heat the Milk

In a saucepan over medium heat, warm the milk until it’s hot but not boiling. Stir occasionally to prevent scorching.

Mix the Dry Ingredients

In a separate bowl, whisk together the sugar and cornstarch. This helps to distribute the cornstarch evenly and prevents lumps in the filling.

Whisk the Eggs

In another bowl, beat the eggs until smooth, then slowly add them to the sugar mixture, whisking continuously.

Combine Everything

Gradually pour the warm milk into the egg mixture while whisking constantly. This prevents the eggs from scrambling.

Cook the Filling

Return the mixture to the saucepan and cook over low heat, stirring continuously, until it thickens to a custard-like consistency.

Add Butter and Vanilla

Remove from heat and stir in the butter and vanilla extract, ensuring they are fully incorporated.

Fill the Tart Shell

Pour the warm filling into the baked crust and spread evenly.

Sprinkle with Cinnamon

Dust the top with cinnamon for that signature finishing touch.

Chill and Serve

Allow the tart to cool at room temperature before transferring it to the fridge to set. Serve chilled and enjoy!

Nutrition Facts

Servings 8

Calories per serving 250

(Note These values are approximate and can vary based on ingredient substitutions.)

Preparation Time

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

How to Serve Milk Tart

This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:

With a Cup of Tea or Coffee The creamy sweetness of milk tart pairs beautifully with a warm beverage.

Fresh Berries Add a pop of freshness by serving with a side of strawberries, raspberries, or blueberries.

Whipped Cream For extra indulgence, top your slice with a dollop of lightly sweetened whipped cream.

Drizzled Honey A touch of honey adds a delicate floral sweetness that enhances the flavors.

Additional Tips

Allow the tart to fully chill before slicing to ensure clean cuts and the best texture.

If the filling forms a skin while cooling, simply cover it with plastic wrap touching the surface.

Store leftovers in the refrigerator for up to 3 days in an airtight container.

For a firmer filling, increase the cornstarch slightly, but don’t overdo it, or the texture may become too stiff.

FAQ’s

Can I make this ahead of time? Yes! Milk tart is best when chilled, so making it a day in advance is a great idea.

Can I use a different type of milk? Whole milk is best, but you can try alternatives like almond or coconut milk, though the texture may vary.

Why is my filling runny? It may not have thickened enough while cooking. Make sure to stir constantly until it reaches a custard-like consistency.

Can I freeze milk tart? It’s not recommended, as the texture may change once thawed.

How do I prevent lumps in the filling? Whisk continuously while adding the milk and while cooking to ensure smoothness.

What’s the best way to store leftovers? Keep it covered in the fridge for up to 3 days.

Can I use a pre-made crust? Absolutely! It’s a great time-saver.

Is milk tart the same as custard pie? They are similar, but milk tart has a lighter, silkier texture and a hint of cinnamon.

Can I add a twist to the recipe? Yes! Try infusing the milk with a cinnamon stick or adding a touch of nutmeg for a unique flavor.

Can I make mini milk tarts? Yes! Simply use smaller tart pans and adjust the baking time accordingly.

Conclusion

There you have it—the perfect milk tart recipe that’s as easy to make as it is delicious to eat. Whether you’re serving it for a special occasion or just treating yourself, this creamy, cinnamon-dusted delight is sure to impress. Go ahead, give it a try, and let the magic of milk tart brighten your day!

Milk Tart Recipe

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Author: Grace Sullivan
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes (plus chilling time)
Yield: 1 tart (8–10 servings) 1x
Category: Dessert
Method: Baking
Cuisine: South African
Diet: Vegetarian

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Description

Milk Tart, or Melktert, is a classic South African dessert featuring a creamy, custard-like filling in a sweet pastry crust. It’s lightly spiced with cinnamon and has a delicate, melt-in-your-mouth texture. Perfect for tea time or as a comforting dessert!

Instructions

Make the Crust:
Preheat the oven to 350°F (180°C).
In a food processor, combine flour, sugar, butter, egg, and vanilla. Pulse until the dough comes together.
Press the dough into a 9-inch (23cm) tart pan, covering the base and sides evenly.
Prick the base with a fork and bake for 15–20 minutes, or until lightly golden. Set aside to cool.
Prepare the Filling:
In a saucepan, heat the milk and cinnamon stick over medium heat until warm (do not boil).
In a separate bowl, whisk together sugar, flour, cornstarch, and eggs until smooth.
Slowly pour the warm milk into the egg mixture, whisking constantly to avoid curdling.
Return the mixture to the saucepan and cook over medium heat, stirring continuously, until thickened (about 5–7 minutes).
Remove from heat, discard the cinnamon stick, and stir in the vanilla extract.
Assemble the Tart:
Pour the filling into the baked crust and smooth the top.
Dust generously with ground cinnamon.
Allow the tart to cool completely, then refrigerate for at least 2 hours before serving.