Traditional Melktert (South African Milk-tart)

One of the things we miss the most here in Korea is South African foods. Its so hard to get proper cuts of beef steaks and although we can find some South African sausage, we have to go all the way to Seoul to get it. So every now and again we build up the courage to make some South African dishes. This weekend we made Melktert (Milktart). As with many other South African favourites like pannekoek (Crepes) and Melkkos ( its like a porridge made with milk and flour), the main ingredients include eggs, milk, flour, sugar and cinnamon.


For this recipe you will divide the milk in half and mix half of the milk with the egg, sugar, flour and salt while you boil the other half with the butter.

We also experimented with various crusts including the usual baked crust and the graham cracker type crust. Personally I  prefer the cookie crust more than the baked crust as the baked crust makes the tart taste dry and floury.

This is a lovely milky pie with a smooth consistency almost like custard. It requires no baking but some cooking. It is then left in the fridge for about 2 hours and Voila… ready to serve 😀


This recipe makes 3 standard sized tarts (9 inch pie dish).



  • 300 gram Delos or Graham Crackers
  • 3-6 tablespoons melted butter


  • 1 1/2 Litre Milk
  • 1 cup flour
  • 1 cup sugar
  • 3 eggs
  • 3 tablespoons butter
  • 1/4 teaspoon salt


  1. Crush the crackers and add the butter. Mix together. Scoop into the pie dishes and press the crust down with a spoon until the bottom of the dish is covered with the crust adding more cookie mixture as needed. Set aside.
  2. Divide the milk in half
  3. Lightly beat the eggs. Add the sugar to the eggs and mix together. Add the flour and salt with a little bit of milk and mix until smooth. Add the rest of half the milk
  4. In a pot heat the other half of the milk and 3 tablespoons butter. Once it starts to boil, slowly add the milk and flour mixture. Stir continuously while adding more of the mixture.
  5. Stir until it becomes thicker. It should be the consistency of custard. Pour the mixture into the pie dishes and leave in the fridge for 2 hours.
  6. After 2 hours you can take it out and cut into pieces.
  7. Serve with tea or coffee.



Simonette Lubbe

You May Also Like


I love melktert


Comments are closed.