The aroma of cinnamon and sweet, creamy custard is a hallmark of South African hospitality. At the heart of this tradition is the beloved melk tert, or milk tart. This iconic dessert, with its delicate filling and signature cinnamon dusting, holds a special place in the nation’s heart. This post explores a delightful twist on the classic: milk tart custard slices.
Whether you’re an experienced baker or just starting to explore South African desserts, this guide will help you create delicious custard slices. You’ll learn everything from a classic method to a quick and easy crustless milk tart, showcasing why this treat remains a beloved favorite. Prepare to perfect a simple South African milk tart recipe that’s sure to impress everyone!
The South African Milk Tart: A taste of heritage
The South African milk tart is more than just a dessert; it’s a cultural icon. Often served at family gatherings, celebrations, and local markets, it represents warmth and togetherness. Its origins are believed to trace back to the Dutch settlers in the Cape during the 17th century, evolving over generations into the dessert we know and love today. The smooth, wobbly custard filling, encased in a buttery pastry and generously sprinkled with cinnamon, is pure comfort.
This version, presented as custard slices, makes the classic melk tert even more accessible. By baking it in a rectangular dish and cutting it into squares, it becomes an ideal treat for sharing. It’s a fantastic way to introduce friends and family to the unique flavors of South African baking. This dessert that has been loved for generations are simple to prepare yet impressively delicious.
Crafting the perfect custard slice
The secret to an exceptional milk tart lies in its filling. The goal is a custard that is light, creamy, and set just right—not too firm, not too runny. While some recipes call for a custard and condensed milk tart, this version uses fresh milk, butter, and a hint of almond essence to achieve a truly authentic flavor. The almond essence is a game-changer, adding a subtle depth that beautifully complements the cinnamon.
This custard slice recipe is a contemporary twist on the traditional melktert. We use a simple crumb lining made from buttermilk rusks or tennis biscuits, which provides a lovely texture without the effort of making a full pastry crust. This technique makes the dessert lighter and quicker to prepare.
Ingredients you’ll need
For the rusk lining:
- 2 medium buttermilk rusks or 4 tennis biscuits, finely crumbed
- 2 tbsp (30 ml) softened butter
For the Milk Tart Filling:
- 3 cups (750 ml) full-cream milk
- 4 tbsp (60 ml) butter
- 1 cinnamon stick, broken into splinters
- 3 extra-large eggs, separated
- 1 cup (120 g) vanilla cake mix
- 3 tbsp (45 ml) sugar
- 2 tsp (10 ml) almond essence
For the Cinnamon Topping:
- 1 tbsp (15 ml) sugar
- ½ tsp (2.5 ml) ground cinnamon
Step-by-Step Instructions
- Prepare the pan: Start by buttering a 20 cm x 20 cm square tin. Press the rusk or biscuit crumbs firmly onto the base and sides to create an even lining. Place the tin in the freezer for about 30 minutes to set.
- Infuse the milk: In a medium saucepan, gently heat the milk, butter, and cinnamon stick splinters until it just begins to boil. Remove from the heat and let it stand for 20 minutes. This allows the cinnamon to infuse the milk with its warm, spicy flavor.
- Create the custard base: Preheat your oven to 180°C (350°F). Remove the cinnamon pieces from the milk. In a separate bowl, whisk the egg yolks. Slowly pour a ladleful of the warm milk into the yolks while whisking continuously to temper them.
- Combine and thicken: Pour the egg yolk mixture back into the saucepan with the rest of the milk. Whisk in the vanilla cake mix and sugar. Place the pot over medium heat and stir constantly with a whisk until the mixture starts to thicken. Once it reaches the consistency of a thick yogurt, remove it from the heat. Stir in the almond essence. Let it cool slightly.
- Fold in the egg whites: In a clean bowl, beat the egg whites until they form soft peaks. Gently fold one-third of the beaten egg whites into the custard mixture to lighten it. Then, carefully fold in the remaining egg whites until just combined.
- Bake to perfection: Pour the filling into your prepared pan. Sift the cinnamon-sugar mixture evenly over the top. Bake for 25-30 minutes until the tart is puffy and golden.
- Cool and set: Turn off the oven and leave the door slightly ajar. Let the milk tart cool inside the oven for 15 minutes. It will deflate as it cools—this is normal. Allow it to cool completely before slicing into squares.
The crustless Milk Tart variation
For an even simpler dessert, you can try a crustless milk tart. This version, known as a korslose melktert, is wonderfully light and focuses entirely on the creamy custard. To make a crustless milk tart South Africa style, simply skip the rusk lining step. Butter your ovenproof dish well and pour the custard filling directly into it before baking.
This crustless milk tart recipe is not only easier but also a great gluten-free option if you use a gluten-free cake mix. It’s a testament to the versatility of this beloved dessert. The result is a delicate, spoonable custard that melts in your mouth.
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