Baked Milk Tart

Melktert in Afrikaans is a deliciously sweet and creamy filling in a shortcrust pastry topped with a generous sprinkle of cinnamon sugar.




PREP TIME 30mins

COOK TIME 40mins


Milk Tart Crust

  • 125g Butter
  • 110g Huletts White Sugar
  • 275g Cake Flour
  • 2 tsp Baking Powder
  • ½ tsp Salt
  • 1 Egg Milk

Milk Tart Filling

  • 850ml Full Cream Milk
  • 130g Huletts White Sugar
  • 3 Tbsp Cake Flour
  • 1 Tbsp Corn-starch
  • ½ tsp Salt
  • 60g Butter
  • 4 Eggs
  • 1 ½ tsp Ground Cinnamon
  • 2 Cinnamon Sticks
  • 2 tsp Vanilla essence


Milk Tart Crust

  1. Cream together the softened butter with sugar until well incorporated. Add in a single beaten egg and whisk together until well combined.
  2. Whisk together the flour, salt, and baking powder. Add to the butter mixture and mix until combined. Knead a few times until you have a soft biscuit (cookie) type of dough.
  3. Traditionally the biscuit crust is pushed into the bottom and sides of the pie plates using the hands and the back of a spoon.
  4. Rest in the fridge until the filling is ready.

Milk Tart Filling

  1. Preheat the oven to 190°C or 170°C – fan-assisted.
  2. Whisk together the sugar, flour, corn flour, and salt. Set aside.
  3. Place the cinnamon sticks in the milk and bring to a boil. Turn down the heat, add in the sugar-flour mixture and whisk to make sure there aren’t any lumps.
  4. Cook on medium heat for 10 minutes until the milk mixture resembles a bechamel sauce.
  5. Add in the butter and whisk through until combined.
  6. Remove the milk from the heat and pour it into a bowl and allow it to cool down for 10 minutes.
  7. Cover with plastic wrap touching the top of the mixture to prevent skin from forming on the milk. Remove the cinnamon sticks from the milk.
  8. While the milk is cooling, beat the eggs and vanilla extract together until well combined, light and fluffy.
  9. Once the milk mixture is cool add the eggs to the mixture - whisking until thoroughly combined.
  10. Pour into the milk tart crust.
  11. Bake for 30 minutes. The filling will still be wobbly.
  12. Allow to set in your fridge before serving


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Conversion Table

Cups Tablespoons Grams
Butter 1/4 cup 4 Tbsp 57g
1/3 cup 5 Tbsp + 1 tsp 76g
1 cup 16 Tbsp 227g
Flour/Sifted 1/4 cup 4 Tbsp 30g/27g
1/3 cup 5 Tbsp + 1 tsp 40g/35g
1/2 cup 8 Tbsp 60g/55g
1 cup 16 Tbsp 120g/110g
Granulated Sugar 1/4 cup 4 Tbsp 50g
1/3 cup 5 Tbsp + 1 tsp 65g
1/2 cup 8 Tbsp 100g
1 cup 16 Tbsp 200g
Brown Sugar/ Firmly Packed 1/4 cup 4 Tbsp 45g
1/3 cup 5 Tbsp + 1 tsp 60g
1/2 cup 8 Tbsp 90g
1 cup 16 Tbsp 180g
Water 1/4 cup 4 Tbsp 57g
1/3 cup 5 Tbsp + 1 tsp 76g
1/2 cup 8 Tbsp 114g
1 cup 16 Tbsp 227g