A freshly baked melktert
Place of originDutch Cape Colony (now South Africa)
Main ingredientsPastry crust, milk, flour, sugar, eggs

Melktert (/ˈmɛlktɛrt/, Afrikaans for milk tart) is a South African dessert originally created by the Dutch settlers in the "Cape" (South Africa)[1] consisting of a sweet pastry crust containing a custard filling made from milk, flour, sugar and eggs. The ratio of milk to eggs is higher than in a traditional Portuguese custard tart or Chinese egg tart, resulting in a lighter texture and a stronger milk flavour.[2]

The dessert originated among settlers at the Dutch Cape Colony in the 17th century, and is believed to have developed from the Dutch mattentaart, a cheesecake-like dessert[3] which was included in the cookbook Een Notabel Boexcken Van Cokeryen (A Notable Book of Cookery) published by Thomas van der Noot around 1514.[4] Some recipes require that the custard be baked in the crust, while others call for the custard to be prepared in advance, and then placed in the crust before serving.[4] Cinnamon is often sprinkled over its surface, and the milk used for the custard may also be infused with a cinnamon stick before preparation. A staple at church fetes and home industries, and commonplace in South African supermarkets,[4] melktert may be served chilled or at room temperature, or slightly warmed.[4]

See also


  1. ^ A short history of milk tart.
  2. ^ "It's the simplicity of taste that makes milk tart great". Weekend Argus (Saturday Edition). Retrieved 30 September 2019.
  3. ^ Mungwani, Uwive (13 September 2018). "A HISTORY OF JOHANNESBURG IN 10 DISHES". Roads & Kingdoms. Retrieved 30 September 2019.
  4. ^ a b c d Mosia, Lebohang (27 February 2019). "The sweet and short history of good ol' milk tart". IOL News. Retrieved 30 September 2019.