Recipe Info


Serves: 4


Calories: 486
Carbs: 43g
Fat: 15g
Protein: 44g

Onion Slicer - Kitchen Appliances
Must-Have Kitchen Appliances
Discover the best kitchen appliances our chef can't live without. From slicers to blenders, find everything you need to elevate your cooking.
Shop Now

Cooking Times

60 min
Preparation Time
1 Hours and 0 Minutes
25 min
Cook Time
0 Hours and 25 Minutes
85 min
Total Time
1 Hours and 25 Minutes



International Bestseller - The Keepers of the Lighthouse - by Iwan Ross

Your Summer Read is Here

Discover Your New Favorite Book

Immerse yourself in a tale of suspense and spectral revelation. Join Coby McTavish as he uncovers dark secrets and navigates the eerie landscape of Tempest Island. Will he survive the mysteries that lie within the lighthouse?

Read More


  1. Line 4 pie plates with the shortcrust pastry. Cut a strip off the end of the pastry and decorate the edge of the pie plates
  2. In a heave based saucepan over moderate heat, heat the 1.5 liter milk to boiling point and add the butter and salt
  3. In a mixing bowl, mix the custard powder, cornflour and cake flour with the cold milk to form a paste. Add a little of the hot milk mixture to the paste, stirring all the time. Slowly dad the mixture to the rest of the milk, mixing
  4. Add 125 ml of the sugar and bring to the boil again, stirring all the time. When the mixture starts to thicken, turn off the heat and remove it from the stove
  5. Preheat the oven to 200°C
  6. Lightly beat the egg yolks. Beat the egg yolks in a separate bowl until firm. Gradually beat the rest of the sugar into the egg whites, until the sugar is combined
  7. Stir the beaten egg yolks into the hot milk mixture, then stir in the almond essence
  8. Fold the egg whites into the milk and egg mixture
  9. Pour the milk mixture into the prepared pastry cases and bake for 10 minutes, lower the heat of the oven to 180°C and bake for a further 15 minutes. Allow cooling before garnishing with the cinnamon-sugar mixture, then serve and enjoy.

Current Rating


4.44 from 9


Share this Recipe

Tell us what you think

Your Rating

Latest Comments

Hannelie Burger
I am happy to find a melktert recipe that shows me how to make the melktert step by step. Great for beginners. 5.00

Keira Shawl
I remember eating this milk tart during our visit to South Africa. It is delicious. Now I can make it right here in London. 5.00

Elsa Theron
I am married to an American man and we live in Wyoming. I do not miss home, but I miss the food. 😁This melktert recipe has helped me make new friends and introduce a bit of my culture to the American people. They love it. Thanks so much for remembering the good things from our proud history. 🥂❤️ 5.00

Brett Alder
Classic and delicious delicacy. A real treat. Well done. 5.00

Ans Krliel
Very good melktert recipe. 5.00

Nawi Ssor
Perfect! ❤️❤️ 5.00

Tharina Gouws
I have been baking melktert for many years and am impressed with the recipe. I have changed my approach and can admit the melkter does taste better. Thank you. Old dogs can learn new tricks. 5.00

Antjie Smit
Delicious milk tart recipe. Love it. Finally I got my husband to try it and he loves it. 5.00


The Cooking Cat is a home cooking project launched by husband and wife Chef Couples Iwan and Marna Ross. It initially started off as an experimental cooking project and quickly grew into a community-based cooking project. All recipes featured on the Cooking Cat website are the results of food trend analytics collected by Iwan Ross, an oasis for food bloggers. SCP provides food bloggers with recipe page templates, a recipe database, food blog topic suggestions, and much more. We thank them for their continued support and the success we celebrate as The Cooking Cat. They are also responsible for the success story behind The Smoking Chimney.