Melktert

Ask any South African what their most popular dessert is, nine out of ten will punt for the humble Milk Tart or Melktert as it is known. Introduced in the 1600’s by Dutch settler dairy farmers, the Cape Malays then added the cinnamon flavour, giving it a unique identity and taste which can be found at local church fetes, farmers markets as well as in most South African supermarkets.

Thought to have been developed from the Dutch mattentaart, a cheesecake-like dessert, it is made with a sweet pastry crust filled with a milk custard. Which has a lighter texture and a stronger milk flavour than the Portuguese custard tarts and is eaten chilled or at room temperature, or even slightly warmed.

There are many of variations of what is South Africa’s best known dessert. Family recipes handed down from one generation to the next. The milk can be infused with a cinnamon stick before preparation of the custard, which is baked in the crust. While others call for the custard to be prepared in advance and poured into the crust before serving. Then start adding condensed milk, a hint of coconut or a dash of liquer and you will begin to understand why so many find that this pudding is irrestible.