Classic Cape Milk Tart

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A beloved South African classic, this creamy milk tart features a buttery shortcrust shell filled with a velvety, gently sweetened milk custard scented with vanilla and finished with a generous dusting of cinnamon. Served chilled, it is the centrepiece of family gatherings and afternoon tea across the Cape.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 13 gFat
• 8 gSaturated Fat
• 36 gCarbs
• 1 gFiber
• 21 gSugar
• 8 gProtein
• 125 mgSodium
• 190 mgPotassium
• 150 mgCalcium
• 1.6 mgIron
• 0 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the shortcrust pastry

• 1 1/2 cups (190 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-cold water
• 1/4 teaspoon fine salt

All-purpose flourCold unsalted butterPowdered sugarEgg yolkIce waterFine salt

For the milk custard filling

• 4 cups (960 ml) whole milk
• 1/2 cup (65 g) all-purpose flour
• 1/2 cup (100 g) granulated sugar
• 3 large eggs, lightly beaten
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine salt

Whole milkAll-purpose flourGranulated sugarLightly beaten eggsUnsalted butterVanilla extractFine salt

For the topping

• 1 to 2 teaspoons ground cinnamon, for dusting

Ground cinnamon

Directions

1. Make the pastry: Pulse the flour, powdered sugar, salt, and cold butter in a food processor until the mixture looks like coarse crumbs. Add the egg yolk and 2 tablespoons of ice water and pulse just until the dough comes together, adding more water a teaspoon at a time if needed.
2. Turn the dough out, shape into a disc, wrap in plastic, and chill for 30 minutes. Roll it out on a lightly floured surface and line a 9-inch (23 cm) tart pan with a removable bottom, trimming the edges.
3. Blind bake the crust: Preheat the oven to 180°C (350°F). Line the pastry with parchment and fill with pie weights or dried beans. Bake for 12 minutes, remove the weights and paper, and bake 5 more minutes until pale golden. Set aside.
4. Make the custard: In a heavy saucepan, whisk the flour, sugar, and salt together. Gradually whisk in the cold milk to prevent lumps, then place over medium heat and cook, whisking constantly, until the mixture thickens and bubbles, about 6 to 8 minutes.
5. Temper the eggs: Spoon about 1 cup of the hot milk mixture into the beaten eggs while whisking vigorously, then pour the egg mixture back into the saucepan. Cook over low heat for 2 minutes, whisking constantly, then remove from heat and stir in the butter and vanilla until smooth.
6. Pour the warm custard into the pre-baked shell and smooth the top. Bake at 160°C (325°F) for 20 to 25 minutes, until the edges are set but the centre still has a gentle jiggle.
7. Cool completely to room temperature, then chill for at least 2 hours. Just before serving, sift a generous layer of ground cinnamon evenly over the surface and cut into wedges.

Cook’s Notes

• Use whole milk, not low-fat; the higher butterfat gives the custard its signature silky, almost spoonable texture.
• Do not overbake the filled tart; a slightly wobbly centre sets up as it chills and prevents cracking.
• For a firmer set, sift an extra tablespoon of flour into the milk mixture when thickening.
• Chill thoroughly before slicing so the custard cuts cleanly with a thin, sharp knife wiped between cuts.
• Sprinkle the cinnamon just before serving so the aroma and colour stay vibrant instead of fading into the custard.

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