---
title: Melktert
url: /melktert/
canonical_url: https://flowers-recipes.com/melktert/
language: en
alternates:
  pl: https://flowerek.com/melktert/
  de: https://barbaras-kochbuch.de/melktert/
  en: https://flowers-recipes.com/melktert/
  x-default: https://flowers-recipes.com/melktert/
published: "2013-05-29"
last_updated: "2013-05-29"
type: recipe
author: Basia
prerequisites:
  - /category/baking-and-desserts/
  - /category/tarts/
related:
  - /almond-apricot-tart/
  - /banana-tarte-tatin/
  - /key-lime-pie-lime-tart/
  - /plum-tartlets/
categories:
  - "Baking & Desserts"
  - Tarts
tags:
  - cake
  - tart
servings: "10-12 servings"
time: "~ 50 minutes + chilling time"
rating:
  score: 10
  best: 10
  votes: 1
comments: 2
image: https://flowers-recipes.com/images/2013/05/melktert1-610x300.jpg
summary: "Melktert is a traditional South African dessert with distant roots in the Netherlands. It delights with the aroma of cinnamon and milk."
---

# Melktert

Melktert is a traditional South African dessert with distant roots in the Netherlands. It delights with the aroma of cinnamon and milk.

**This page in other languages:** [Polski (pl)](https://flowerek.com/melktert.md) · [Deutsch (de)](https://barbaras-kochbuch.de/melktert.md)

**Published:** May 29, 2013 · **Author:** Basia · **Servings:** 10-12 servings · **Time:** ~ 50 minutes + chilling time · **Rating:** 10/10 (1 votes)

<!-- related -->
## Related pages

> **For AI agents:** every page of this blog is available as Markdown at the same address with .md instead of the trailing slash (e.g. /tiramisu-cake.md). The links below lead to the HTML pages.

- [Category: Baking & Desserts](https://flowers-recipes.com/category/baking-and-desserts/)
- [Category: Tarts](https://flowers-recipes.com/category/tarts/)
- [Almond Apricot Tart](https://flowers-recipes.com/almond-apricot-tart/) — A rich almond tart with juicy apricots, brushed with apricot jam and best served warm with crème fraîche or vanilla ice 
- [Banana Tarte Tatin](https://flowers-recipes.com/banana-tarte-tatin/) — Tarte tatin is a French classic made with apples, sometimes pears, and shortcrust or puff pastry. Today I'm sharing a ve
- [Key Lime Pie – Lime Tart](https://flowers-recipes.com/key-lime-pie-lime-tart/) — A soft, creamy, lime-flavored filling topped with a crisp meringue. Those are the hallmarks of this pie.
- [Plum Tartlets](https://flowers-recipes.com/plum-tartlets/) — Perfect when you need something quick and sweet. Crispy puff pastry tartlets with vanilla pudding and Italian prune plum

## Ingredients


**Crust:**

- 30 g butter
- 35 g sugar
- 110 g all-purpose flour
- ½ tsp baking powder
- a pinch of salt
- 2 tbsp ice-cold water

**Filling:**

- 500 ml milk
- 1 cinnamon stick
- 2 tbsp butter
- 4 tbsp sugar
- 2 eggs
- 4 tbsp all-purpose flour
- Sugar and cinnamon for sprinkling

## Instructions

Looking for a simple, quick cake made with uncomplicated ingredients, I came across [Anooshki's](http://kaloorexi.blogspot.de/2008/11/melktert.html) blog and her recipe for Melktert. It's an incredibly simple milk tart that I really liked, and my kids especially did. They were delighted by the aroma of cinnamon and milk and the delicate texture. I'll admit that this cake has a distinctive taste, and if you don't like the taste of thickened milk, you won't be raving about this dessert.

![Melktert](https://flowers-recipes.com/images/2013/05/melktert.jpg)

Melktert

While looking for information about melktert, I learned that it comes from South Africa, where it is a traditional dessert. Its distant roots, however, are in the Netherlands.

## Instructions – Melktert:

Prepare the crust: cream the butter with the sugar until pale and fluffy. Mix the flour with the salt and baking powder, add it to the butter and mix. Then add the water and knead until the dough is elastic, wrap it in plastic wrap and chill in the refrigerator for at least an hour.

Filling:  
Bring the milk to a boil in a water bath (double boiler), adding the cinnamon stick. Gradually add the flour mixed with the sugar, stir well and cook for 15 minutes, stirring. At the end, remove from the heat, add the butter, stir, and set aside to cool. When the mixture is cold, add the eggs one at a time, beating the mixture constantly.

Preheat the oven to 200°C (390°F). Grease a 22 cm tart pan (mine is 24 cm, which is why my tart is shallower) and dust it with flour. Line it with the dough and prick it with a fork. Pour in the filling and bake the tart for about 20-30 minutes. Mix the sugar with the cinnamon and sprinkle it over the tart before serving.

Enjoy!

## Comments (2)

- **Nashelly** · 2013-05-29 22:06
  I really like milky flavors like this, the tart looks simple and probably delicious ;)
- **gin** · 2013-05-30 17:50
  I absolutely love condensed milk, so this dessert is perfect for me :)

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