If there’s a dessert that truly feels like a warm hug from the heart of South African kitchens, it’s the Milk Tart Recipe. Creamy, delicately sweet, and touched with a hint of cinnamon, this classic treat features a buttery pastry base holding the silkiest custard filling, finished off with a cloud of cinnamon on top. Whether you’ve grown up enjoying this nostalgic dessert or are eager to discover its magic for the first time, you’ll adore how simple ingredients come together for something unforgettable—simple to make, but packed with comfort and flavor in every bite.
Ingredients You’ll Need
The beauty of a Milk Tart Recipe is in its straightforward ingredients that work together to create something soothing, rich, and memorable. Each play their part—some lend creaminess, others crunch, each adding to the appeal and making this dessert shine.
- All-purpose flour: The backbone of both the crust and part of the creamy custard, flour creates structure and helps the tart hold together beautifully.
- Sugar: Sweetness is key in both the crust and the filling—a gentle, comforting touch instead of overpowering richness.
- Baking powder: A small lift in the dough for a light and tender tart shell that’s never heavy or tough.
- Salt: Just a pinch enhances sweetness and balances flavors throughout the tart.
- Unsalted butter (cold and cubed): Cold butter gives the crust irresistible flakiness and melts to create a soft richness in the filling.
- Large eggs: Provide binding for the dough and silken texture for the custard—egg magic in action!
- Whole milk: Delivers luscious creaminess and that signature milky flavor for which this recipe is so beloved.
- Cinnamon stick: The classic spice infusion—warm, gentle, and comforting without being overpowering.
- Cornstarch: Essential for achieving a creamy, thick consistency in the custard, so every bite holds together just right.
- Vanilla extract: Adds a whisper of soft, floral sweetness to unite all the flavors.
- Ground cinnamon for topping: The finishing flourish—classic, fragrant, and simply beautiful!
How to Make Milk Tart Recipe
Step 1: Prepare the Crust
Begin by preheating your oven to 350°F (175°C). In a mixing bowl, combine your all-purpose flour, sugar, baking powder, and salt. Cut your cold, cubed butter into the dry ingredients using a pastry cutter or your fingertips—work quickly to avoid warming the butter—until the mixture resembles coarse crumbs. Add a large egg and mix just until the dough comes together; if needed, add a splash of cold water for binding. Press this dough evenly into the bottom and up the sides of a 9-inch tart pan. Don’t stress about perfection—rustic is wonderful. Prick the base with a fork so it bakes evenly, then pop it in the oven for 15 minutes until gently golden. Allow to cool.
Step 2: Infuse the Milk
While the crust cools, add the whole milk and cinnamon stick to a medium saucepan. Gently heat over medium until the milk is just starting to simmer—don’t boil! Remove from heat, cover, and let the cinnamon infuse for 10 cozy minutes, giving your filling a warm, aromatic base.
Step 3: Make the Filling
In a separate bowl, whisk together the all-purpose flour, cornstarch, sugar, and eggs until you have a silky-smooth, lump-free mixture. Slowly remove the cinnamon stick from your infused milk, then gradually whisk the warm milk into your egg mixture. Pour everything back into the saucepan and cook over medium heat, whisking constantly. You’ll feel the mixture thicken after about 5 to 7 minutes—when it’s luxuriously smooth and thick, remove from the heat and stir in one tablespoon of butter and the vanilla extract. The aroma at this stage is seriously irresistible.
Step 4: Assemble and Chill
Pour your warm custard into the cooled, baked tart shell. Use a spatula to smooth the top—this is your canvas! Shower generously with ground cinnamon for that signature look and a burst of aroma. Let the tart cool to room temperature, then transfer to the fridge to chill for at least two hours, so the filling sets beautifully (overnight is even better!).
How to Serve Milk Tart Recipe
Garnishes
The classic Milk Tart Recipe really shines with just a simple dusting of ground cinnamon on top, giving each slice that beautiful, speckled appearance. If you want to add a fancy touch, a dollop of whipped cream or a sprinkle of thinly sliced toasted almonds looks and tastes wonderful next to the creamy filling.
Side Dishes
Serve this tart on its own—it truly holds its own as a centerpiece dessert! But if you’re in the mood to pair it up, try a fresh fruit salad, juicy berries, or a cup of rooibos tea. The mild flavors of the Milk Tart Recipe work perfectly with bright, tart fruits or soothing, milky teas.
Creative Ways to Present
If you want to take things up a notch for a party or special occasion, consider making individual mini milk tarts in small tartlet pans or even baked in muffin tins. For an extra visual wow factor, stencil patterns on top with cinnamon, or serve slices in vintage teacups for a cozy, old-fashioned twist that wows your guests.
Make Ahead and Storage
Storing Leftovers
The Milk Tart Recipe is at its absolute best chilled, and leftovers store perfectly. Simply cover the tart well in the pan or transfer slices to an airtight container, and refrigerate. It’ll keep for up to four days, and you’ll find the flavors only deepen and improve.
Freezing
If you’d like to freeze your tart for later, first chill it thoroughly in the refrigerator. Once fully set, wrap the whole tart (or individual slices) tightly in plastic wrap and then aluminum foil. Freeze for up to two months, and let it thaw in the fridge overnight before serving—just note the custard may be slightly softer after thawing, but the comfort is all there.
Reheating
Milk Tart Recipe is designed to be enjoyed chilled, not hot—so there’s no need to reheat. If you prefer your tart a tad closer to room temperature, simply take it out of the fridge about 20 minutes before serving. The flavors, texture, and aroma are all at their peak perfectly cold or barely cool.
FAQs
Can I use low-fat or non-dairy milk in this Milk Tart Recipe?
Whole milk creates the most decadent and traditional taste, but you can experiment with semi-skimmed or plant-based milks in a pinch. Be aware that the custard may set a bit softer and the flavor might be slightly different, but you’ll still get a delicious result!
Is it possible to make the crust ahead of time?
Absolutely! You can bake the crust a day (or two) ahead, store it covered at room temperature, and whip up the filling right before serving. This makes the Milk Tart Recipe a wonderful make-ahead dessert for dinner parties or family gatherings.
Can I add extra cinnamon or other spices to the filling?
Of course! If you’re a cinnamon lover, steep the cinnamon stick a bit longer or add a pinch of ground cinnamon to the custard itself. Some bakers like to experiment with a tiny hint of nutmeg or cardamom—but classic cinnamon is always a crowd pleaser.
Why does my custard sometimes turn out lumpy?
The key to silky custard is to whisk constantly while cooking and to temper the milk slowly into the egg mixture. If you do end up with lumps, a quick pass through a sieve before pouring it into the crust will smooth things out beautifully.
Can Milk Tart Recipe be made gluten-free?
Yes! Replace the flour in both the crust and the custard with a good-quality gluten-free all-purpose blend. Check that your baking powder is gluten-free as well, and you’re good to go for a celiac-friendly dessert.
Final Thoughts
This Milk Tart Recipe is a soul-soothing classic you’ll want to share with friends and family, again and again. Its creamy custard, buttery crust, and fragrant cinnamon top are truly irresistible. Don’t wait—gather your simple ingredients and make some sweet memories in your own kitchen today!
Print
Milk Tart Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes (plus chilling time)
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: South African
- Diet: Vegetarian
Description
Indulge in the creamy goodness of this classic South African Milk Tart. A buttery crust filled with a silky custard, topped with a hint of cinnamon – perfect for any occasion!
Ingredients
Crust:
- 1 ¼ cups all-purpose flour
- ¼ cup sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter (cold and cubed)
- 1 large egg
Filling:
- 2 cups whole milk
- 1 cinnamon stick
- 1 tablespoon unsalted butter
- 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- ½ cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Topping:
- Ground cinnamon for topping
Instructions
- Prepare the Crust: Preheat the oven to 350°F (175°C). Combine flour, sugar, baking powder, and salt. Cut in butter, add the egg, and press into a tart pan. Bake until golden.
- Make the Filling: Heat milk with cinnamon, then mix flour, cornstarch, sugar, and eggs. Combine mixtures, cook until thickened. Add butter and vanilla.
- Assemble and Chill: Pour custard into the baked shell, sprinkle with cinnamon. Chill for at least 2 hours.
Notes
- For a stronger cinnamon flavor, steep the cinnamon stick longer.
- This tart is best served chilled and can be made a day in advance.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 18g
- Sodium: 90mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 95mg
