Proudly South African Melktert

Once upon a time, I made a milktart… and it was delicious.


If I may say so myself.




I’ve been a lover of cooking and baking since I was very little. Very seldom am I not in the mood to pot around in the kitchen and make something. I find it cathartic… Keeping my hands busy keeps them away from my skin, where I’m prone to picking (especially if my mind’s a bit of a mess) – and also helps to get my mind away from making mountains out of molehills.

Yesterday was one of those days. So – what’s a girl to do?

Make a milktart, of course!

Here, in honour of Heritage Day last week and the Boks’ triumphant victory over Samoa on the weekend – is the recipe:


For the Crust

  • 2 cups flour
  • pinch salt
  • 1 egg
  • 125g butter, room temp.
  • ½ cup sugar
  • 2 tsp baking powder


  1. Preheat the oven to 180 degrees celcius.
  2. In a food processor, cream together the butter and the sugar.
  3. Add the egg and combine.
  4. To the mixture, add the flour, salt and baking powder. Blend to form a stiff dough.
  5. Roll out the dough and place in a well-greased pie dish. Prick with a fork.
  6. Blind bake the dough for 15 minutes, using wax paper and pie weights or coins.
  7. After 15 minutes, remove the coins/ pie weights and wax paper and bake for a further 5 minutes, until the crust is lightly browned.
  8. Remove from the oven and set aside to cool.

A nifty tip I learned from watching Heston Blumenthal – use coins as pie weights; they heat up, making for an even cooking temperature all-round.


For the Filling:


  • 2 ½ Tbs flour
  • 2 ½ Tbs cornflour
  • 1 cup sugar
  • 3 whole eggs
  • pinch of salt
  • 4 ½ cups milk
  • 1 Tbs butter
  • 1 tsp vanilla extract / 1 vanilla pod
  • cinnamon, for dusting


  1. Place the milk in a large saucepan and bring to a simmer.
  2. In a medium-sized bowl, beat together the eggs, cornflour, flour, sugar and salt. Ensure that there are no lumps!
  3. If you are using a vanilla pod, slice it in half lengthways and scrape the seeds into the milk, adding the pod as well.
  4. Once the milk is simmering, add some to the egg mixture and whisk (remove the vanilla pod now, if you’re using one).
  5. Add the egg mixture to the rest of the milk and cook on a gentle heat, whisking constantly, until the custard has thickened.
  6. Remove from the heat and stir through the butter (and the vanilla essence, if you are using it).
  7. Pour the custard into the cooled crust and allow to cool a little before sprinkling with cinnamon.
  8. Allow the milktart to cool fully before serving (you can place it in the fridge, but I find that the crust becomes too hard, so it’s up to you).


– Enjoy!