melktert

Melktert, meaning milk tart in Afrikaans, is a traditional South African dessert consisting of a pastry crust filled with a creamy milk custard. It is closely associated with Cape Dutch cuisine and is widely prepared in homes and bakeries across South Africa and Namibia.

The filling is a smooth custard made from milk, sugar, eggs, and a thickener such as flour or cornstarch. Vanilla is commonly used for flavor, and the surface is usually dusted with ground cinnamon after baking. The custard is poured into a pre-baked shortcrust shell and baked until set, yielding a creamy interior with a pale, slightly browned top.

Origins trace to European baking traditions brought to the Cape by settlers in the 17th and 18th centuries. The name literally describes its components, and the dessert has since become a staple at family gatherings, celebrations, and in bakeries throughout the region.

Variations vary by region and recipe. Crusts can be traditional shortcrust, puff pastry, or crushed biscuits. Some versions use lemon zest, nutmeg, or almond essence; others experiment with yogurt or cream to alter texture. Melktert is usually served cooled or at room temperature and remains a popular choice for festive occasions and casual desserts alike.