South African Milk Tart -- Traditional
65 mins (prep 30, cooking 35)
10 ingredients
2 servings
NEW INTRO ON 22 Sept 08: This recipe has had such strange "reviews" that I thought a new intro was needed! After Kiwidutch's 2 star review I DID find a major typo in the recipe and corrected it. This recipe has a hundred small variations! As to those who believe that my facts are wrong: the traditional milk tart ("melktert" ) was made by cooks in olden days who made their own puff or flaky pastry, long before it was available frozen! The filling was then poured into the raw flaky pastry, sprinkled with sugar and cinnamon, and baked in a hot oven until puffy and golden brown. Naturally this puff settled, like a souffle. To be at its best it was served warm. As time went by, cooks also used short pastry as well, but this needed to be blind-baked before the filling could be added and the final baking done.The present-day shortcuts to be found in abundance in bakeries, shops and home industries in South Africa are not really "melktert". Melktert is NOT a custard poured into a crumbly crust and left to set. That must be the "melktert" my critics know and assume to be real milk tart. But those tarts/pies are the kind they used to push into people's faces in old slapstick movies.After the two opinions posted, puzzled by the opinions, I checked all my older recipe books***, and found that all of them, in fact, said "flaky pastry" or "puff pastry", and all of them gave a recipe for a filling to be baked in the crust.There are better recipes than this one ... You only need to find the one which works best for you. But a filling which is merely poured into a ready-made crust is not the real thing. And the tannies will be glad I rewrote this intro. They must be turning in their graves about those gloppy custard pies being sold as "melktert" these days!***Kook en Geniet/Cook and Enjoy It (Mrs S J de Villiers), Reader's Digest South African Cookbook (Chief Consultant Philippa Cheifitz), Traditional Cookery in Southern Africa (Judy Desmond), Our Best Traditional Recipes (Vida Heard & Lesley Faull) -- and also several cookbooks published in country districts.

Categories:  african , south-african , <-4-hours , vegetarian , eggs~dairy , time-to-make , dessert ,
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Serving Size (605.37 g)
Servings 2
Amount per Serving
Calories 2782.81 Calories from Fat 1130.4
% Daily Value *
Total Fat 125.6g 386.45%
Saturated Fat 45.91g 459.1%
Trans Fat 0.97g %
Cholesterol 229.2mg 152.8%
Sodium 3176.04mg 264.67%
Total Carbohydrate 314.01g 209.34%
Dietary Fiber 7.66 g 61.29%
Sugars 180.51 g %
Protein 104.07g 416.27%
Vitamin A 1164.58IU% Vitamin C 13.68mg%
Calcium 2883.91mg% Iron 7.99mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4