South African Creamy Milk Tart

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A beloved South African classic, this silky milk tart features a tender shortbread crust filled with warm, vanilla-scented milk custard and finished with a generous dusting of cinnamon. The filling sets into a delicate, pudding-like texture that slices cleanly while staying luxuriously creamy.

Nutrition Facts

Per serving (estimated)

• 310 kcalCalories
• 15 gFat
• 9 gSaturated Fat
• 36 gCarbs
• 1 gFiber
• 21 gSugar
• 8 gProtein
• 160 mgSodium
• 210 mgPotassium
• 165 mgCalcium
• 1.5 mgIron
• 0 mgVitamin C
• 480 mcgVitamin A

Ingredients

For the pastry crust

• 1 1/4 cups (160 g) all-purpose flour
• 1/2 cup (115 g) cold unsalted butter, cubed
• 1/4 cup (30 g) powdered sugar
• 1 large egg yolk
• 2 to 3 tablespoons ice water
• 1/4 teaspoon fine salt

For the milk custard filling

• 4 cups (960 ml) whole milk
• 1 strip lemon zest (optional)
• 1/2 cup (65 g) all-purpose flour
• 1/2 cup (100 g) granulated sugar
• 2 large eggs
• 2 large egg yolks
• 2 teaspoons vanilla extract
• 1/4 teaspoon fine salt
• Ground cinnamon, for dusting

Directions

1. Make the pastry: pulse flour, butter, powdered sugar, and salt in a food processor until crumbly. Add egg yolk and 2 tablespoons ice water; pulse just until a dough forms, adding more water a teaspoon at a time if needed. Shape into a disc, wrap, and chill 30 minutes.
2. Roll the dough on lightly floured parchment into an 11-inch round and press into a 9-inch tart pan with a removable bottom, trimming the excess. Prick the base with a fork, line with parchment, and fill with pie weights.
3. Blind bake the crust at 180°C (350°F) for 15 minutes, remove the weights and parchment, then bake 6 to 8 minutes more until pale golden. Set aside to cool slightly.
4. Warm the milk with the lemon zest (if using) in a heavy saucepan over medium heat until small bubbles form around the edges; do not boil. Remove the zest and set aside.
5. In a large bowl, whisk the flour, sugar, eggs, egg yolks, vanilla, and salt until smooth. Slowly pour the hot milk into the egg mixture while whisking constantly to temper.
6. Return the mixture to the saucepan and cook over low heat, whisking constantly, for 8 to 10 minutes until very thick and glossy. The custard should coat the back of a spoon heavily.
7. Pour the hot custard into the warm tart shell and smooth the top with a spatula. Immediately sift a thick, even layer of ground cinnamon across the surface.
8. Let the tart cool to room temperature, then refrigerate at least 2 hours until fully set. Slice with a sharp, damp knife, wiping between cuts for clean slices.

Cook’s Notes

• Use whole milk for the richest, creamiest texture; lower-fat milk will yield a thinner custard.
• Temper the eggs slowly with hot milk to prevent scrambling; add milk in a thin stream while whisking.
• For an extra-smooth filling, strain the cooked custard through a fine-mesh sieve before pouring into the shell.
• Dust the cinnamon only after pouring the hot custard so it melds slightly into the surface rather than sitting loose.
• Serve chilled but not ice-cold; about 20 minutes out of the refrigerator gives the best silky texture.

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