Milk Tart (Melktert)

Good old fashioned comforting childhood memories wouldn’t be complete without milk tart.  Fabulous – well, until I had to make 3 different variations to find what I was happy with.  Childhood memories aren’t always that easy to recreate.  Not that the first two attempts weren’t nice, they just weren’t what I wanted.  They lacked the silky smooth texture I craved.  Also, most recipes make two tarts and I only wanted to make one plus I found baking the tart higher than 180°C caused it to crack.  Round three was perfect.


Milk Tart (Melktert)


For the Pastry

2 Tbs butter
2 Tbs sugar
1 egg
¾ cup self raising flour
¼ tsp salt

For the Tart

2 cups milk
¼ cup sugar
¼ cup flour
¼ tsp salt
2 Tbs butter
1 tsp vanilla essence
2 eggs well beaten
Ground cinnamon


  1. Preheat the oven to 180°C.
  2. Blitz all the pastry ingredients together in a food processor until they resemble crumbs and spread evenly and press in a 24cm pie dish.
    (The crust can be refrigerated while preparing the tart but I don’t bother)
  3. Heat the milk to just before boiling.
  4. While the milk is heating, combine the sugar, flour and salt together.
  5. Gradually add the heated milk to the dry ingredients and return to the heat.
  6. Cook slowly while stirring until the mixture thickens.
  7. Remove from the heat and add the butter and vanilla.
  8. Cool the mixture slightly and stir through the beaten egg and pour into the pastry crust.
  9. Sprinkle with cinnamon and bake for 25 to 30 minutes.  The center will still be slightly soft and wobbly.
  10. Cool and try only eat one slice. 🙂

Microwave Oven Milk Tart – Recipe 2

Unlike yesterday’s recipe that has a pastry crust, this recipe has a biscuit base and uses condensed milk – all the same, with a cup of tea on the side, it also makes for a perfect afternoon treat.

Microwave Oven Milk Tart – Recipe 2



1 tin condensed milk
3 tins milk (use condensed milk tin)
4 tsp margarine
6 dstsp maizena (about 100ml)
a little extra milk
1 egg beaten
1 packet tennis biscuits


  1. Mix the condensed milk, milk and margarine together and microwave on high for 8 minutes, stirring after 4 minutes. (Times depend on the power of your microwave but have been averaged).
  2. Place a layer of tennis biscuits at the bottom of a large dish.
  3. Mix the maizena with a little milk and add the beaten egg. Mix well
  4. Add this to the hot mixture and microwave on high for at least 4 minutes, stirring after each minute. The mixture must be quite thick.
  5. Pour the mixture over the back of a spoon onto the biscuit base.
  6. Crumble a few tennis biscuits on top and sprinkle with cinnamon.


Submitted by:  Geoffrey Applewhite, Sundays River

Microwave Oven Milk Tart – Recipe 1

This fabulous recipe makes 2 tarts and freezes very well.  With a cup of tea on the side, it makes for a perfect afternoon treat.

Microwave Oven Milk Tart – Recipe 1



125g margarine
½ cup soft brown sugar
1 egg
2 cups flour
2 tsp baking powder

4 cups milk
1 tbsp margarine
2½ tbsp maizena (cornstarch)
1 cup sugar
2½ tbsp flour
1 tsp vanilla essence
2 eggs



  1. Cream the margarine and the sugar.
  2. Add the egg, flour, baking powder and salt.
  3. Mix well and press into 2 tinfoil plates.
  4. Prick with a fork and cook on high/full power for approximately 3 minutes per shell.


  1. Boil the milk and margarine together on high for approximately 10 minutes (until boiling).
  2. Mix the rest of the ingredients to a smooth paste and add to the boiling milk and stir well.
  3. Return to the microwave for approximately 4 minutes on high, stirring once or twice.
  4. Pour into the shells and sprinkle with sugar and cinnamon.


Submitted by:  Dee Richards, Sundays River

Low GI Milk Tart Nests

Just to balance out my previous recipe for Syrup and Soy Chicken I am adding this fabulous Low GI recipe for Milk tart nests from my friend Desiree.  What a great end to a super yummy meal.  The low GI milk in this recipe offsets the high GI of the phyllo pastry – so all guilt free enjoyment then.

Low GI Milk Tart Nests



3 phyllo pastry sheets
1 litre fat free milk
2.5ml salt
125ml sugar
30ml cake flour
60ml cornstarch
15ml custard powder
3 extra large eggs beaten
5ml vanilla essence
5ml ground cinnamon


  1. Preheat the oven to 180˚C.
  2. Cut the phyllo sheets into 12 square and line muffin tins with two squares overlapping to make nests.  Make sure the hollow is generous.
  3. Bake in the oven for 10 minutes until lightly browned.  They brown easily so watch them.
  4. Heat the milk over a medium heat in a large saucepan.
  5. Mix all the dry ingredients in a small bowl.
  6. Add the eggs and a little milk to form a paste.
  7. When the milk is boiling, pour a small amount of it into the flour-egg mixture and stir vigorously.
  8. Add the flour-egg mixture to the milk in the saucepan and stir continuously with a whisk over a medium heat until the mixture thickens.
  9. Remove from the heat and stir in the vanilla essence.
  10. Leave to cool for 15 minutes.
  11. Spoon the mixture into the nests and sprinkle with cinnamon. 

Serve hot or cold.

Submitted by:  Desiree Visagie, Johannesburg