Milk Tart With A Baked Crust Recipe

Indulge in the authentic taste of South Africa with this classic Melktert recipe! This recipe features a perfectly golden, buttery baked crust and a creamy, dreamy filling that requires no baking – saving you time and effort. Experience the traditional flavors, perfected for the modern kitchen. This is *the* original South African milk tart, subject to personal taste.

Prep Time 45 mins

Cook Time 75 mins

Calories 292.9 kcal

Protein 18g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Milk Tart With A Baked Crust

1 ½ cups All Purpose Flour
Baking Powder
¼ teaspoon Fine Salt (for crust), ⅛ teaspoon Fine Salt (for filling)
½ cup Caster Sugar
½ cup cold Butter (for crust), 1 tablespoon Butter (for filling)
3 large Egg Yolks
3 cups Milk
1 Cinnamon Stick
½ cup White Sugar (referring to Caster Sugar in this recipe)
3 large Egg Yolks
¼ cup Cornflour
1 ½ cups Flour
1 teaspoon Vanilla Essence
2-4 tablespoons Ice Water

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How to Make Milk Tart With A Baked Crust

Preheat your oven to 180°C (350°F).
Prepare the pastry crust: In a large bowl, combine flour, butter, and salt. Cut the butter into the flour until the mixture resembles coarse crumbs.
Gradually add ice water, mixing until the dough just comes together. Do not overmix.
Wrap the dough in plastic wrap and chill for at least 30 minutes.
On a lightly floured surface, roll out the dough and fit it into a 23cm (9 inch) tart pan. Trim and crimp the edges.
Prick the base of the pastry with a fork and bake for 15-20 minutes, or until lightly golden.
While the crust bakes, prepare the filling: In a saucepan, combine milk, sugar, cornstarch, and salt. Whisk until smooth.
Heat over medium heat, stirring constantly, until the mixture thickens and comes to a simmer.
Reduce heat to low and cook for 1-2 minutes, stirring continuously, to ensure the cornstarch is fully cooked.
Remove from heat and stir in the egg yolks one at a time, mixing well after each addition.
Stir in the vanilla extract and butter.
Pour the filling into the pre-baked tart shell.
Allow the tart to cool completely at room temperature before refrigerating for at least 2 hours to allow the filling to set.
Once chilled, garnish and serve. Enjoy your homemade Melktert!

Nutrition Information (Approximate per serving)

Sodium

9 g

Sugar

34g

Fat

25g

Carbs

14g

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Time To Make Course Preparation Pies And Tarts Tarts Desserts 4 Hours Or Less

Frequently Asked Questions

How long does it take to make Milk Tart With A Baked Crust?

Milk Tart With A Baked Crust takes about 120 minutes from start to finish — roughly 45 minutes to prepare and 75 minutes to cook.

How many calories are in Milk Tart With A Baked Crust?

Milk Tart With A Baked Crust has approximately 292.9 calories per serving, with about 18 g protein, 14 g carbohydrates and 14 g fat.

What ingredients do I need for Milk Tart With A Baked Crust?

The key ingredients for Milk Tart With A Baked Crust are All Purpose Flour, Baking Powder, Fine Salt, Caster, Butter, Egg. See the full list with measurements above.