Oh, be still my beating heart! This authentic South African milk tart recipe is, without a doubt, our all-time favourite!
It features an easy Tennis biscuit base and a luxuriously creamy filling made with condensed milk and custard powder. It’s a no-bake, old-fashioned, cinnamony hug-on-a-plate.
What makes this recipe extra special is the use of all egg yolks, providing a rich, full-bodied flavour much like the crème pâtissière in French pastries.
It's a simple yet sophisticated treat and perfect for that special Saffa in your life.
Jump to:
- What's to love about this recipe
- Key ingredients and substitutions
- A note on measuring the cornflour (Maizena) and custard powder
- If you love milk tart...
- What size tart dish do you need?
- Recipe instructions: Step-by-step
- Top Tips
- How to store milk tart
- Can you freeze it?
- More condensed milk recipes
- Recipe
- Top Tips
- More traditional South African recipes
The South African milk tart, fondly known as "melktert" in Afrikaans, traces its roots back to the 17th century when Dutch settlers brought their custard pie recipes to South Africa.
Over time, it became a much-cherished dessert, blending Dutch culinary influences with local flavours, much like cinnamon pancakes, bobotie and yellow rice, vetkoek and malva pudding.
What's to love about this recipe
- No-bake "melktert" with a simple Tennis biscuit base.
- Uses only egg yolks for a richer flavour. No raw egg whites, making it safe for everyone to enjoy.
- Slices hold their shape perfectly - not too firm, not too soft.
- Beautiful light golden colour from the yolks and custard powder, not pale.
- Takes no more than 15 minutes to pull together (excluding setting time).
Key ingredients and substitutions
**Please see the recipe card at the bottom of this post for the full list of ingredients.
Tennis biscuits
If you're not in South Africa and don't have Tennis biscuits on hand - don't fret!
Ideally, try using a coconut-based plain biscuit. Here are some suggestions from different countries:
UK - Nice biscuits or McVitie's coconut rings
Australia - Arnott's Nice biscuits
NZ - Griffins Coconut Krispies
USA - Voortman Coconut Cookies
Alternatively, you can use any plain biscuits like digestives, Graham crackers or Marie biscuits. You can even add a little desiccated coconut to the crumbs. Blitz it together with the biscuits.
Full cream milk
Full cream milk is the best option for milk tart because it makes the filling rich and creamy.
In a pinch, semi-skimmed will work fine. Please avoid using skimmed milk, it will lead to a rather lacklustre milk tart.
Condensed milk
Depending on where you are in the world, cans of condensed milk may vary slightly in weight.
The difference is usually just a few grams. Aim for around the 390g (14oz) mark. A few grams over or under won't make a difference.
A note on measuring the cornflour (Maizena) and custard powder
Be precise with your measurements.
Scoop the powder and level it with a knife. Don't pack it down or heap the spoon - just scoop lightly and scrape it level.
If you love milk tart...
Don't miss out on our popular Rice Pudding with Condensed Milk recipe!
What size tart dish do you need?
This recipe is designed for a 23cm (9") loose-bottomed tart dish that's 3.5cm deep. We use a fluted dish, but a plain one works too.
You can use any dish around this size, even a different shape.
A slightly smaller dish might leave you with extra filling, while a slightly larger one will give you a thinner tart.
If it doesn't have a loose bottom for easy removal, just slice and serve straight from the dish.
Recipe instructions: Step-by-step
Make the crust
1. In a food processor, blitz the biscuits until they resemble coarse sand. Alternatively, you can crush them in a bag with a rolling pin, just make sure the texture is fairly fine.
2. Melt the 100g butter in the microwave until it becomes liquid.
3. Add the melted butter to the biscuit crumbs and briefly blitz again until well combined.
4. Tip the crumb mixture into the tart tin, pressing it down firmly across the bottom and up the sides. Place it in the fridge to firm up while you make the filling.
Make the filling
5. In a large saucepan, combine the full cream milk and condensed milk.
6. Place the saucepan over medium heat and gently stir until the milk reaches boiling point. *Be very careful not to burn the milk*.
Remove the pan from the heat while you prepare the egg mixture.
7. In a bowl, whisk together the egg yolks and water.
8. Add the cornflour, custard powder and salt to the egg mixture.
9. Whisk the powders into the egg mixture until it's completely smooth without any lumps. You might need to hand-whisk vigorously for about a minute.
10. Pour the egg mixture into the warm milk in the saucepan, place it over very low heat and immediately start whisking with a wire whisk.
11. Whisk continuously for about 5-7 minutes until the mixture thickens and the whisk leaves distinct "trails" in the mixture. If it's not thick enough, the tart may not set properly - be patient.
Keep the heat low throughout to prevent burning.
12. Remove the pan from the heat and whisk in the two tablespoons of butter and vanilla extract.
13. Pour the milk tart filling into the tart base until it reaches the top edge of the crust.
14. Gently jiggle the tart from side to side to even out the filling. Allow it to cool slightly before placing it in the fridge for at least 4 hours or overnight to allow it to set.
15. Once the milk tart has set, evenly sprinkle ground cinnamon over it to your liking.
Top Tips
- The biscuit crumbs should resemble coarse sand. Larger pieces may cause the crust to break when removing it from the tin.
- If you're concerned about the tart sticking, lightly spray the tart tin with non-stick spray or apply a very thin coat of butter or oil.
- It's crucial not to let the milk burn. Even a slightly burnt taste can ruin the entire milk tart, so keep a close eye on it.
- Weigh and measure your ingredients accurately. See how to scoop the powders here.
- Even though the filling might start thickening around the 2-minute mark, continue whisking for a few more minutes to ensure the cornflour and custard powder are fully cooked and that it's sufficiently thickened.
- Keep the heat LOW!
- While whisking the filling, be sure to reach into the corners of the saucepan with the whisk to prevent any filling from accumulating there and potentially burning.
How to store milk tart
Milk tart stays fresh for up to 3 days (5 days at a push) when kept in the fridge. Cover it well with plastic wrap or foil to prevent it from drying out or absorbing fridge odours.
Can you freeze it?
While some people freeze milk tarts, we don't recommend it. Milk and egg-based fillings can split or become watery and the crust can soften. However, you can make and freeze the crust in advance.
More condensed milk recipes
Recipe
Milk Tart with Condensed Milk
Equipment
- 1 23cm tart or cake tin with loose base - see blog post for detail
Ingredients
For the crust
- 200 grams Tennis biscuits - or Nice biscuits (UK), digestives or Marie biscuits etc
- 100 grams butter, melted
For the filling
- 700 millilitre full cream milk
- 1 can condensed milk - circa 390g/14oz
- 4 egg yolks
- 4 tablespoons water
- 4 tablespoons cornflour (Maizena) - level, not heaped
- 2 tablespoons custard powder - level, not heaped
- ¼ teaspoon salt
- 30 grams butter - or two tablespoons
- 2 teaspoons vanilla extract
- cinnamon for dusting
Instructions
Making the crust
- In a food processor, blitz the biscuits until they resemble coarse sand. Alternatively, you can crush them in a bag with a rolling pin, just make sure the texture is fairly fine.200 grams Tennis biscuits
- Melt the 100g butter in the microwave until it becomes liquid.100 grams butter, melted
- Add the melted butter to the biscuit crumbs and briefly blitz again until well combined.
- Tip the crumb mixture into the tart tin, pressing it down firmly across the bottom and up the sides. Place it in the fridge to firm up while you make the filling.
Making the filling
- In a large saucepan, combine the full cream milk and condensed milk.700 millilitre full cream milk, 1 can condensed milk
- Place the saucepan over medium heat and gently stir until the milk reaches boiling point. Be very careful not to burn the milk.Remove the pan from the heat while you prepare the egg mixture.
- In a bowl, whisk together the egg yolks and water.4 egg yolks, 4 tablespoons water
- Add the cornflour, custard powder and salt to the egg mixture.4 tablespoons cornflour (Maizena), 2 tablespoons custard powder, ¼ teaspoon salt
- Whisk the powders into the egg mixture until it's completely smooth without any lumps. You might need to hand-whisk vigorously for about a minute.
- Pour the egg mixture into the warm milk in the saucepan, place it over very low heat and immediately start whisking with a wire whisk.
- Whisk continuously for about 5-7 minutes until the mixture thickens and the whisk leaves distinct "trails" in the mixture. If it's not thick enough, the tart may not set properly - be patient.Keep the heat low throughout to prevent burning.
- Remove the pan from the heat and whisk in the two tablespoons of butter and vanilla extract.30 grams butter, 2 teaspoons vanilla extract
- Pour the milk tart filling into the tart base until it reaches the top edge of the crust.
- Gently jiggle the tart from side to side to even out the filling. Allow it to cool slightly before placing it in the fridge for at least 4 hours or overnight to allow it to set.
- Once the milk tart has set, evenly sprinkle ground cinnamon over it to your liking.cinnamon for dusting
Notes
Top Tips
- The biscuit crumbs should resemble coarse sand. Larger pieces may cause the crust to break when removing it from the tin.
- If you're concerned about the tart sticking, lightly spray the tart tin with non-stick spray or apply a very thin coat of butter or oil.
- It's crucial not to let the milk burn. Even a slightly burnt taste can ruin the entire milk tart, so keep a close eye on it.
- Weigh and measure your ingredients accurately. See how to scoop the powders here.
- Even though the filling might start thickening around the 2-minute mark, continue whisking for a few more minutes to ensure the cornflour and custard powder are fully cooked and that it's sufficiently thickened.
- Keep the heat LOW!
- While whisking the filling, be sure to reach into the corners of the saucepan with the whisk to prevent any filling from accumulating there and potentially burning.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
For food safety advice, including guidance on food allergies
More traditional South African recipes
See all South African recipes.
Lynette says
This is the best milk tart I've ever had! I don't know if it's the egg yolks or the condensed milk but it's sooo rich and creamy. Thank you for the recipe, it's going in the 'regulars' file.
Maretha Corbett says
Hey Lynette!
You made my day! This is definitely our go-to recipe as well. Thanks for the feedback, much appreciated.
Happy baking!
Maretha.
Norman Van Staden says
All amazing recipies. South African one and only. Easy to make.
Maretha Corbett says
Hello Norman!
Thank you so much for your lovely review, it means a lot!
Happy Saffa baking!
Maretha.