Milk Tart with Condensed Milk (No-Bake)

This South African milk tart with condensed milk, known as melktert in Afrikaans, has a rich, smooth and creamy filling cooked on the stove, with a buttery, no-bake Tennis biscuit base.

Unlike a traditional milk tart with a baked pastry crust, this version needs no oven at all. Condensed milk and egg yolks, rather than whole eggs, make the filling richer, and it sets firmly enough to hold its shape and slice beautifully once chilled.

Key ingredients and substitutions

You’ll find the full ingredient list with measurements in the recipe card at the bottom of the post.

Tennis biscuits

Tennis biscuits make a quick, sturdy base and are the familiar choice for this no-bake milk tart. Crush them into fine crumbs so the base presses together evenly and does not crumble when sliced.

If you can’t find Tennis biscuits, use Nice biscuits or another plain, crisp biscuit. Digestives, Graham crackers or Marie biscuits will also work, although the flavour and texture will be slightly different.

Full-cream milk

Full-cream or whole milk gives the filling its smoothest, creamiest texture. Semi-skimmed milk will work, but the finished tart will be slightly less rich. I would avoid skimmed milk here.

Sweetened condensed milk

Use sweetened condensed milk, not evaporated milk. Tin sizes vary slightly between countries, but anything around 390–397g/14oz will work.

Egg yolks

Use four large egg yolks. They give the filling a richer flavour and smoother, creamier texture than whole eggs.

Cornflour and custard powder

Cornflour here means Maizena or cornstarch in the US, not cornmeal. It works with the custard powder to thicken the filling firmly enough to hold its shape once chilled.

Measure both powders with level tablespoons. Scoop them lightly and scrape a knife across the top. Do not pack the powder down or use heaped spoonfuls.

What size tart dish do you need?

This recipe fits a 23cm/9in loose-bottomed tart tin about 3.5cm deep. A plain tart tin or pie dish of a similar size will also work.

A slightly smaller dish may leave you with a little extra filling, while a larger one will make a shallower tart. If your dish does not have a removable base, leave the tart in the dish and slice it there.

Recipe instructions: Step-by-step

Make the Tennis biscuit base

Step 1: Blitz the Tennis biscuits in a food processor until you have fine, even crumbs with no large pieces. You can also place them in a sealed bag and crush them with a rolling pin.

Step 2: Melt the butter, pour it into the biscuit crumbs and mix until all the crumbs are evenly damp. The mixture should hold together when pressed between your fingers.

Step 3: Tip the crumbs into the tart tin. Press them firmly and evenly across the base and up the sides, paying particular attention to the join between the base and sides.

Step 4: Place the tin in the fridge while you make the filling.

Make the condensed milk filling

Step 5: Add the full-cream milk and condensed milk to a large saucepan and stir to combine.

Step 6: Heat over medium heat, stirring regularly, until the mixture is steaming and small bubbles begin appearing around the edges. Do not let it boil rapidly or catch on the bottom of the saucepan. Remove it from the heat.

Step 7: In a separate bowl, whisk the egg yolks and water together.

Step 8: Add the cornflour, custard powder and salt. Whisk thoroughly until completely smooth with no dry pockets or lumps.

Step 9: Pour the egg mixture into the warm milk in a steady stream, whisking continuously as you pour.

Step 10: Return the saucepan to very low heat. Whisk continuously, making sure you reach right into the corners and across the bottom of the saucepan.

Step 11: Continue whisking for 5–7 minutes. The mixture may begin thickening quite quickly, but do not stop at the first sign of thickening. It is ready when it looks thick, smooth and creamy and the whisk leaves clear trails that remain visible briefly.

Step 12: Remove the saucepan from the heat. Add the butter and vanilla, then whisk until the butter has melted and the filling looks smooth and glossy.

Fill and chill the tart

Step 13: Pour the filling into the chilled Tennis biscuit base.

Step 14: Gently jiggle the tin from side to side to level the top. Leave the tart to cool until it is no longer giving off steam, then place it in the fridge.

Step 15: Chill for at least four hours, preferably overnight. The filling should be completely cold and firm enough to hold its shape when the tin is removed.

Step 16: Dust generously with ground cinnamon before slicing. For the neatest slices, use a sharp knife and wipe it clean between cuts.

Storage and freezing

Fridge

Cover the milk tart well and store it in the fridge for up to three days. Keeping it covered stops the filling from drying out or absorbing other smells from the fridge.

Freezer

I don’t recommend freezing the completed tart. The custard filling can become watery after thawing and the biscuit base may soften.

You can prepare and freeze the pressed biscuit base ahead of time. Wrap it well and thaw it in the fridge before adding the filling.

More condensed milk recipes

For more recipes that put a tin of condensed milk to good use, try my condensed milk rice pudding, South African condensed milk cookies, easy coconut ice, lemon meringue tart or iced coffee with condensed milk.