Traditional Baked South African Milk Tart

This traditional baked South African Milk Tart (melktert) with a homemade crust, and a silky smooth filling, baked to perfection and sprinkled with ground cinnamon. A boerekos classic!

Milk Tart Crust Ingredients

Making the Milk Tart Crust 1 - Cream the butter, sugar and egg together.

Making the Milk Tart Crust 2 - Add in the flour, baking powder and salt. Mix through. Knead a few times to create a soft dough.

Making the Milk Tart Crust 3 - Press the dough into the pie dish and set aside while making the milk tart filling.

Milk Tart  Filling Ingredients

Making the Milk Tart Filling 1 - bring milk and cinnamon sticks to a boil. Add in the flour, corn starch and sugar. Cook until have a thick bechamel sauce consistency. Remove from heat, cool, add in eggs. Stir though.

Making the Milk Tart 1 - Pour the filling into the pie crust. Bake at 200°C for 30 mins (covered in foil), remove foil and bake for further 20 mins.

Making the Milk Tart 2 - Sprinkle cinnamon over the tart when baked. Allow to cool and set completely before serving.