This simple no-bake milk tart (or melktert) is a classic South African dessert. The filling is creamy like custard, and the top dusted with cinnamon.
Plus, it uses the tennis biscuits for the crust - and that's never a bad thing! Easy to make with simple ingredients, and you don't have to turn the oven on!
Tarts are a slightly fancy dessert, not evening gown type fancy, just a sweet, polite, afternoon tea-type fancy.
When you dust a little cinnamon or sugar over the top, it gives it a slightly bolder, more Instagram-worthy aesthetic!
As I cooked the filling on the stovetop, but since the whole tart never goes in the oven, I thought I could call it a no-bake milk tart.
After all, some versions are oven-baked and have no crust at all!
For more no-bake sweet treats, be sure to check out my 6 Ingredient No Bake Sand Cake and No-Bake Tiramisu Cheesecake.
📋Why This Recipe Works
- No-bake: I love any dessert that is no-bake! This tart comes together so easily and quickly, and it frees up my oven.
- Make ahead: This is a great option for a make-ahead dessert and is perfect if you are entertaining. It can be made days ahead of time.
- Easy to make gluten-free: Although this recipe has gluten in the base, it is easy to adapt to make it gluten-free, perfect if you or someone in your family has an intolerance.
What is milk tart?
Milk tart is a South African dessert consisting of a pastry crust and a creamy, custard-like filling. It's effectively the South African version of creampie or milk pie.
It's believed that milk tarts such as this one may have originated amongst settlers at the Dutch Cape Colony in the 17th Century.
All recipes vary, but the common denominator is a rich, creamy filling cooked either inside or outside the crust baked or cooked on the stove.
🛒Ingredients and Notes
- Tennis biscuits: A crispy tea biscuit that is slightly sweet.
- Full-fat milk. It's important to use full-fat dairy here because otherwise, the consistency may change. Lower fat milk will also be less flavourful and creamy so that the tart may taste a little bland and watery otherwise.
None of the ingredients are rare - in fact, most of them are relatively essential baking ingredients!
The only thing you might struggle to find is the tennis biscuits, but you can use one of the substitutions that I recommended below!
🔪Step by Step Instructions
*Keep scrolling to get the full (printable) recipe, ingredient amounts, and more tips, or click on the "Skip to Recipe" button at the top of the page.
For the crust:
- Blend the tennis or digestive biscuits with cinnamon and melted butter until well-combined.
- Transfer to a tart pan. Place the pan in the fridge so that the crust can set while you make the filling.
For the filling:
- Mix flour, cornstarch, ½ cup milk, sugar, eggs, and vanilla until well blended.
- In a large saucepan, bring the rest of the milk and butter to boil.
- Slowly add the flour mixture to the hot milk, constantly whisking until thickened and thoroughly cooked.
- Pour into the prepared crust and sprinkle with cinnamon.
And there you have it - a whole tart in 6 instructions - start-to-finish! I promise that this one is s keeper, and once you've made it once, you'll never stop loving it!
💡Recipe Tips
- You can pack the biscuits in a single layer on the bottom of the tart pan instead of crushing them into crumbs.
- Make the crust ahead of time; leave it in the fridge in the tart pan.
- Adding a cinnamon stick to the saucepan with milk will infuse the filling with a hint of cinnamon. Remove the stick before pouring filling over the crust.
- Stovetop custard is ready when it's thick enough to coat a whisk or a spoon well, or if you're able to run a spoon through it and the line holds its shape.
- Decorate your tart by dusting ground cinnamon over a stencil, paper cut-out, or doily gently placed on top of the pie. Lift carefully.
- You can mix up the flavor a bit by using nutmeg and cinnamon instead of just cinnamon.
❓FAQs
Tennis biscuits are a square, crispy tea biscuit made with a little maple syrup and coconut.
If you can't find tennis biscuits, you can use Digestive Biscuits, Graham Crackers, or Marie biscuits; however, it'll alter the recipe's authenticity and flavor. It will still be delicious, though!
Once your milk tart has set, cover it with plastic wrap or foil and keep refrigerated. It will keep well for up to 4 days if it lasts that long, ha!
Absolutely! Use gluten-free graham cracker crumbs or skip the crust entirely by pouring the custard into a greased tart or cake pan before dusting with cinnamon and chilling.
Everyone loves a creamy, vanilla custard-like filling paired with a gorgeous cinnamon flavor inside a perfect homemade crust!
Especially with the texture contrast of the smooth, velvety center compared to the light, crisp crust - it's just incredible!
💗Related Recipes
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South African No-Bake Milk Tart – Melktert
Equipment
- Food processor
- 11-inch tart pan with removable bottom
- Electric Mixer
- saucepan
- whisk
Ingredients
For the crust
- 1 package tennis or digestive biscuits (7-9 oz.)
- 1 stick melted butter
- 1 teaspoon ground cinnamon
For the filling
- ⅓ cup all-purpose flour
- ⅓ cup cornstarch
- A pinch of salt
- 4 ½ cups full-fat milk divided
- 1 cup sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 tablespoons butter
- Ground cinnamon for dusting
Instructions
For the crust:
- In a food processor blend the tennis or digestive biscuits with cinnamon and melted butter until combined and crumbled.
- Transfer to an 11-inch tart pan with a removable bottom and spread over the bottom and up the sides, firmly pressing down. Place the pan in the fridge to harden while you make the filling.
For the filling:
- With an electric mixer or a food processor, mix together the flour, cornstarch, salt, ½ cup milk, sugar, eggs, and vanilla until well blended.
- In a large saucepan, add 4 cups of milk and butter and bring to a boil over medium heat. Be careful not to burn the milk.
- Lower the heat to low and slowly, in a thin stream, add the flour mixture to the hot milk, whisking constantly. Keep whisking until thickened and completely cooked, about 15 minutes, or when the filling pulls away from the sides of the saucepan.
- Pour in the prepared tart pan. Sprinkle with cinnamon sugar and let cool. When cool, refrigerate until firm enough to slice, at least 1 hour before serving.
Notes
- You can pack the biscuits in a single layer on the bottom of the tart pan, instead of crushing them into crumbs.
- Make the crust ahead of time; just simply leave it in the fridge in the tart pan.
- Adding a cinnamon stick to the saucepan with milk will infuse the filling with a hint of cinnamon. Remove the stick before pouring the filling over the crust.
- Stove-top custard is ready when it's thick enough to coat a whisk or a spoon well, or if you're able to run a spoon through it and the line holds its shape.
- Decorate your tart by dusting ground cinnamon over a stencil, paper cut-out, or doily gently placed on top of the tart. Lift carefully.
- You can mix up the flavor a bit by using nutmeg and cinnamon instead of just cinnamon.
- See post details for biscuits substitutions and a gluten-free version.
- Please keep in mind that nutritional information is a rough estimate and can vary significantly based on products used.
This! This is the REAL DEAL!
As a South African, now living in Canada, I've been looking for that perfect melktert recipe for YEARS. The one I remember from my childhood. The one that sets firmly, as opposed to being runny, and that's a no-bake solution (the baked ones make a crust on top which is just not right! ) And the one that is flavourful without being sickeningly sweet.
This is it, people.
I cheated and used 2 store-bought graham cracker crusts, and it was just fine (made 2 well-filled tarts), but will try to find some Tennis biscuits at the SA store next time.
Dropping a stick of cinnamon in the milk/custard mixture is a step I don't think you should leave out.
Thanks so much!
Yay! You made my day, Rochelle! I'm so happy you like it and am thankful for your kind review. Two tarts are always better than one, lol. Enjoy!
This was my first time ever making milk-tart, and my husband has high standards! The only thing I swapped out was vanilla essence for almond essence. This recipe is PERFECT and going into my home recipe book! Thank you for your clear and easy instructions (I’m not a natural). Thank you thank you!
Hi Kea, I'm so happy you tried our recipe and liked it! Thanks so much for stopping in and leaving a kind review! Hugs 😀
My beautiful friend. You've done it again. I'm so glad you tried the recipe and enjoyed it. Melktert is always such a special treat
Thank you and your MIL for the recipe, my friend! It was favored by my family. The 27 of February is your National Milktart day - I may make it again then 😉
I have never seen or heard of this before but it's so pretty I have to try to make it!
I hope you will, Jasmine! It's easy enough and pretty delicious. 🙂
What a beautiful dessert. I love the designs on top and it sounds divine. I adore learning about food I'm not familiar with, and I really enjoyed your post. Thank you for bringing your unique and delicious tart to the party. Happy Fiesta Friday, Jas!
I'm so glad to hear that, Antonia! Warms my heart. Thank you for your kind words. xx
Wow, Jas! Your tart is a thing of beauty! I can just imagine that cool, creamy custard right now. I wouldn't need any particular occasion in my house for it to be eaten! It would just disappear in a heartbeat! Thank-you so much for linking your post to Fiesta Friday this week.
Thanks for the giggle, Julianna! Same here, no occasion necessary, but February 27 is a National Milk Tart Day so I think I'll have to make it then too. 😀
I would love the creaminess of this - especially with the pastry! I also appreciate it not being too sweet.Thanks xx Maria
Thanks, Maria! It really isn't too sweet but you could use even less sugar without ruining it. 🙂
My grandpa makes the best milk tart ever, so I attempted to make my own. I love, love, love the recipe. It’s so creamy and delicious. The base was a bit crumbly, but that’s not a problem. It was so custardy and it looks very beautiful too. Thanks for the recipe!
Awe, thank you Bella for your kind feedback. Food triggers the fondest memories! So happy you enjoyed it! 😀
I have never had milk tarts before but would love to try an afternoon dessert for the weekend. I had never heard of tennis biscuits as markets around here don't sell it. I'll try mine with coconut biscuits to give it the same taste! Any dessert that is gluten free is my safe haven!
It would be so good with coconut biscuits or crustless if you prefer. Thanks for stopping in!
This looks so good. Thank you for sharing.
You're welcome, Lee!
This looks perfect for our afternoon fika (Sweden's answer to afternoon tea). I love tarts like this, not overpoweringly sweet and nice and creamy. Digestives will be my go to here as I've never seen tennis biscuits. I'll have to have a look next time I'm at our English shop here.
Digestive will work just fine, Ron! This was the first time I tried tennis biscuits and I like the hint of coconut.