Whether you’re craving a taste of South African tradition or simply want to indulge in a creamy, dreamy dessert, our collection of melk tart recipes has something for everyone. From classic versions to creative twists, these luscious custard tarts are the perfect comfort food to satisfy your sweet tooth. Get ready to discover your new favorite treat—let’s dive into these irresistible creations!
Traditional South African Melk Tart
Warm, custardy, and subtly spiced, this traditional South African dessert features a crisp shortcrust base filled with delicate cinnamon-scented milk custard. Its comforting simplicity makes it perfect for both casual gatherings and special occasions. The combination of textures and gentle sweetness creates an unforgettable treat that’s surprisingly easy to master at home.
Ingredients
– 1 ½ cups all-purpose flour
– ½ cup unsalted European-style butter, chilled and cubed
– ¼ cup granulated sugar
– 1 pasture-raised egg yolk
– 2 tablespoons ice water
– 4 cups whole milk
– 3 pasture-raised eggs, lightly beaten
– ¾ cup granulated sugar
– ¼ cup all-purpose flour
– 2 tablespoons unsalted butter
– 1 teaspoon pure vanilla extract
– ½ teaspoon ground cinnamon
– ¼ teaspoon fine sea salt
Instructions
1. Combine 1 ½ cups all-purpose flour, ½ cup chilled cubed butter, and ¼ cup sugar in a food processor.
2. Pulse the mixture until it resembles coarse breadcrumbs, about 10-12 pulses.
3. Add 1 egg yolk and 2 tablespoons ice water, then pulse until the dough just comes together.
4. Tip: Handle the dough minimally to prevent gluten development and ensure a tender crust.
5. Press the dough evenly into a 9-inch tart pan, covering the bottom and sides completely.
6. Chill the crust in the refrigerator for 30 minutes to prevent shrinkage during baking.
7. Preheat your oven to 350°F (175°C) while the crust chills.
8. Blind bake the crust for 15 minutes using pie weights to maintain its shape.
9. Remove the weights and bake for another 5 minutes until lightly golden.
10. Heat 4 cups whole milk in a saucepan until steaming but not boiling, approximately 180°F.
11. Whisk together 3 lightly beaten eggs, ¾ cup sugar, ¼ cup flour, and ¼ teaspoon sea salt until smooth.
12. Tip: Temper the egg mixture by slowly adding half the hot milk while whisking constantly.
13. Pour the tempered mixture back into the saucepan with the remaining milk.
14. Cook over medium heat, stirring constantly with a wooden spoon, until thickened to a custard consistency.
15. Remove from heat and stir in 2 tablespoons butter and 1 teaspoon vanilla extract until fully incorporated.
16. Pour the custard into the pre-baked crust and smooth the surface with an offset spatula.
17. Tip: For optimal texture, allow the custard to cool for 10 minutes before adding the cinnamon topping.
18. Sprinkle ½ teaspoon ground cinnamon evenly over the entire surface in a decorative pattern.
19. Bake at 350°F for 25-30 minutes until the custard is set but still has a slight wobble in the center.
20. Cool completely on a wire rack before slicing to allow the custard to firm up properly.
Creamy and delicate, the custard filling contrasts beautifully with the crisp, buttery crust. The subtle cinnamon aroma enhances the milky sweetness without overwhelming the palate. Serve chilled with fresh berries or lightly dusted with powdered sugar for an elegant presentation that highlights its traditional charm.
Cinnamon-Spiced Melk Tart
Tender, spiced, and impossibly creamy, this South African-inspired melk tart brings comfort in every bite. Think custard pie meets cinnamon sugar magic, with a crisp pastry base that holds the silky filling perfectly. It’s a showstopper that’s surprisingly straightforward to make at home.
Ingredients
– 1 ½ cups all-purpose flour
– ½ cup unsalted European-style butter, chilled and cubed
– ¼ cup granulated sugar
– 1 large pasture-raised egg yolk
– 2 cups whole milk
– ½ cup heavy cream
– 3 large pasture-raised eggs, lightly beaten
– ⅔ cup granulated sugar
– ¼ cup cornstarch
– 1 teaspoon pure vanilla extract
– 1 teaspoon ground cinnamon
– ¼ teaspoon freshly grated nutmeg
– ¼ teaspoon fine sea salt
– 1 tablespoon unsalted butter
Instructions
1. Combine 1 ½ cups all-purpose flour, ½ cup chilled cubed butter, and ¼ cup granulated sugar in a food processor.
2. Pulse until the mixture resembles coarse crumbs, about 10 pulses.
3. Add 1 large egg yolk and pulse just until the dough begins to clump together.
4. Press the dough evenly into a 9-inch tart pan with removable bottom, ensuring sides are firmly pressed.
5. Chill the crust in the refrigerator for 30 minutes to prevent shrinkage during baking.
6. Preheat oven to 350°F.
7. Line the chilled crust with parchment paper and fill with pie weights.
8. Bake for 15 minutes at 350°F until edges are lightly golden.
9. Remove parchment and weights, then bake for another 5 minutes until the base is dry.
10. Whisk together 2 cups whole milk, ½ cup heavy cream, and ⅔ cup granulated sugar in a saucepan.
11. Heat the milk mixture over medium heat until it reaches 180°F, stirring constantly.
12. Temper 3 lightly beaten eggs by slowly pouring 1 cup of the hot milk mixture into them while whisking vigorously.
13. Whisk ¼ cup cornstarch into the remaining hot milk until fully dissolved and smooth.
14. Return the tempered egg mixture to the saucepan, cooking over medium-low heat.
15. Stir continuously with a silicone spatula until the custard thickens and coats the back of a spoon, about 4-5 minutes.
16. Remove from heat and stir in 1 teaspoon vanilla extract, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon sea salt, and 1 tablespoon butter until fully incorporated.
17. Pour the custard immediately into the pre-baked crust, smoothing the top with an offset spatula.
18. Bake at 350°F for 20-25 minutes until the filling is set but still has a slight jiggle in the center.
19. Cool completely on a wire rack, then refrigerate for at least 4 hours before serving. Unmistakably silky with a delicate cinnamon warmth, this tart slices cleanly when chilled. Serve it slightly cold with a dusting of cinnamon sugar or alongside strong coffee to cut the richness. The crisp pastry base provides the perfect textural contrast to the velvety custard filling.
Vanilla Bean Melk Tart
Crafted with care, this vanilla bean melk tart delivers pure comfort in every slice. Its silky custard filling rests on a buttery shortcrust base that shatters delicately. You’ll appreciate how simple ingredients create such an elegant dessert.
Ingredients
– 1 ½ cups all-purpose flour
– ½ cup unsalted European-style butter, chilled and cubed
– ¼ cup granulated sugar
– 1 large pasture-raised egg yolk
– 2 cups whole milk
– 1 Madagascar vanilla bean, split and scraped
– 3 large pasture-raised eggs, lightly beaten
– ½ cup granulated sugar
– ¼ cup cornstarch
– ¼ teaspoon fine sea salt
– 2 tablespoons unsalted butter
– 1 teaspoon pure vanilla extract
Instructions
1. Combine 1 ½ cups all-purpose flour, ½ cup chilled cubed butter, and ¼ cup granulated sugar in a food processor.
2. Pulse mixture until it resembles coarse sand, about 10-12 pulses.
3. Add 1 egg yolk and pulse just until dough begins to clump together.
4. Press dough evenly into a 9-inch tart pan with removable bottom, ensuring sides are firmly packed.
5. Chill crust in refrigerator for 30 minutes to prevent shrinkage during baking.
6. Preheat oven to 350°F and bake crust for 15-18 minutes until pale golden.
7. Heat 2 cups whole milk with scraped vanilla bean seeds and pod in a saucepan over medium heat.
8. Bring milk to a gentle simmer, then remove from heat and steep for 15 minutes to infuse flavor.
9. Whisk together 3 lightly beaten eggs, ½ cup granulated sugar, ¼ cup cornstarch, and ¼ teaspoon fine sea salt in a bowl.
10. Temper egg mixture by slowly pouring half the warm milk while whisking constantly.
11. Return tempered mixture to saucepan and cook over medium-low heat, stirring continuously with a wooden spoon.
12. Cook custard until it thickens noticeably and coats the back of the spoon, about 6-8 minutes.
13. Remove from heat and stir in 2 tablespoons butter and 1 teaspoon vanilla extract until fully incorporated.
14. Strain custard through a fine-mesh sieve into the pre-baked tart shell.
15. Smooth surface with an offset spatula and chill for at least 4 hours until completely set.
When properly chilled, the filling becomes firm yet creamy against the crisp pastry. That distinctive vanilla bean speckle throughout the custard promises authentic flavor in every bite. Serve chilled slices with fresh berries or a dusting of cinnamon for contrasting textures.
Coconut Melk Tart
Fragrant coconut and creamy custard unite in this elegant tart that balances tropical sweetness with sophisticated texture. This dessert showcases how simple ingredients can create restaurant-quality results with proper technique. The crisp shell provides perfect contrast to the silky coconut filling.
Ingredients
– 1½ cups all-purpose flour
– ½ cup cold European-style butter, cubed
– 3 tbsp granulated sugar
– 1 large pasture-raised egg yolk
– 2 tbsp ice water
– 1¾ cups full-fat coconut cream
– ¾ cup coconut palm sugar
– 4 large pasture-raised eggs, lightly beaten
– 1 tsp pure vanilla extract
– ¼ tsp fine sea salt
– ½ cup unsweetened shredded coconut, toasted
Instructions
1. Combine flour, cubed butter, and granulated sugar in a food processor; pulse until mixture resembles coarse crumbs.
2. Add egg yolk and ice water; pulse just until dough begins to clump together, being careful not to overmix.
3. Press dough evenly into a 9-inch tart pan with removable bottom, ensuring sides are firmly pressed.
4. Chill crust for 30 minutes at 40°F to prevent shrinkage during baking.
5. Preheat oven to 350°F and blind bake crust for 15 minutes with pie weights.
6. Remove weights and bake crust for additional 8 minutes until pale golden.
7. Whisk coconut cream and coconut palm sugar in a saucepan over medium heat until sugar dissolves completely.
8. Temper beaten eggs by slowly streaming in warm coconut mixture while whisking constantly to prevent curdling.
9. Strain filling through a fine-mesh sieve to ensure perfectly smooth texture.
10. Stir in vanilla extract and sea salt until fully incorporated.
11. Pour filling into pre-baked crust and bake at 325°F for 25-30 minutes until center barely jiggles.
12. Cool completely on wire rack, then refrigerate for 4 hours to fully set.
13. Sprinkle toasted shredded coconut over tart before serving.
The silky coconut custard contrasts beautifully with the crisp, buttery crust, while toasted coconut adds subtle crunch. This tart develops richer flavor when chilled overnight, making it perfect for advance preparation. Serve thin slices with strong coffee to balance the coconut’s natural sweetness.
Chocolate Drizzle Melk Tart
Just when you thought melk tart couldn’t get better, this chocolate-drizzled version elevates the classic. Imagine that creamy custard filling with rich chocolate accents creating perfect harmony. This dessert balances simplicity with impressive results for any occasion.
Ingredients
– 1 ½ cups all-purpose flour
– ½ cup cold unsalted butter, cubed
– ¼ cup granulated sugar
– 1 large pasture-raised egg yolk
– 2 cups whole milk
– ½ cup heavy cream
– ⅓ cup granulated sugar
– 3 tablespoons cornstarch
– 2 large pasture-raised eggs, lightly beaten
– 1 teaspoon pure vanilla extract
– ¼ teaspoon freshly grated nutmeg
– 4 ounces semisweet chocolate, finely chopped
– 2 tablespoons unsalted butter
Instructions
1. Combine 1 ½ cups all-purpose flour, ½ cup cold cubed unsalted butter, and ¼ cup granulated sugar in a food processor.
2. Pulse the mixture until it resembles coarse crumbs, about 8-10 pulses.
3. Add 1 large pasture-raised egg yolk and pulse just until the dough comes together.
4. Press the dough evenly into a 9-inch tart pan with removable bottom, ensuring sides are ¼-inch thick.
5. Chill the crust for 30 minutes at 40°F to prevent shrinkage during baking.
6. Preheat your oven to 350°F and bake the crust for 15 minutes until lightly golden.
7. Whisk together 2 cups whole milk, ½ cup heavy cream, ⅓ cup granulated sugar, and 3 tablespoons cornstarch in a saucepan.
8. Cook the milk mixture over medium heat, stirring constantly with a wooden spoon until thickened, about 6-8 minutes.
9. Temper 2 lightly beaten pasture-raised eggs by slowly adding ½ cup of the hot milk mixture while whisking vigorously.
10. Return the tempered egg mixture to the saucepan and cook for 2 more minutes until custard coats the back of a spoon.
11. Remove from heat and stir in 1 teaspoon pure vanilla extract and ¼ teaspoon freshly grated nutmeg.
12. Pour the custard into the pre-baked crust and smooth the surface with an offset spatula.
13. Chill the tart for 4 hours at 35°F until completely set.
14. Melt 4 ounces finely chopped semisweet chocolate and 2 tablespoons unsalted butter in a double boiler at 120°F.
15. Drizzle the melted chocolate over the chilled tart in zigzag patterns using a piping bag. For professional results, maintain chocolate temperature between 115-120°F during drizzling.
16. Allow the chocolate to set at room temperature for 20 minutes before serving. Finally, the silky custard contrasts beautifully with the crisp crust and glossy chocolate drizzle. Each bite delivers creamy vanilla notes punctuated by rich chocolate accents. Serve chilled with espresso or crumble extra chocolate shavings over individual slices for added texture.
Lemon Zest Melk Tart
Fragrant lemon zest transforms this classic dessert into a bright, sophisticated treat. The creamy filling balances citrus notes with rich dairy, creating an elegant yet approachable tart. This version elevates traditional melk tart with professional techniques for exceptional texture.
Ingredients
– 1½ cups all-purpose flour
– ½ cup cold unsalted European-style butter, cubed
– 3 tablespoons granulated sugar
– ¼ teaspoon fine sea salt
– 4 large pasture-raised eggs, separated
– 1⅓ cups granulated sugar
– ½ cup all-purpose flour
– 2 tablespoons cornstarch
– 2 cups whole milk
– ½ cup heavy cream
– 2 tablespoons freshly grated lemon zest
– ¼ cup freshly squeezed lemon juice
– 1 teaspoon pure vanilla extract
– ¼ teaspoon freshly grated nutmeg
Instructions
1. Combine 1½ cups all-purpose flour, ½ cup cold cubed butter, 3 tablespoons granulated sugar, and ¼ teaspoon fine sea salt in a food processor.
2. Pulse mixture until it resembles coarse crumbs, about 10-12 pulses.
3. Add 1 lightly beaten egg yolk and pulse just until dough begins to clump together.
4. Press dough evenly into a 9-inch tart pan with removable bottom, ensuring sides are firmly pressed.
5. Chill crust in refrigerator for 30 minutes to prevent shrinkage during baking.
6. Preheat oven to 375°F.
7. Line chilled crust with parchment paper and fill with pie weights or dried beans.
8. Blind bake crust for 15 minutes at 375°F until edges are lightly golden.
9. Remove parchment and weights, then bake crust for 5 additional minutes until bottom appears dry.
10. Whisk remaining 3 egg yolks with 1⅓ cups granulated sugar in a medium bowl until pale and thick.
11. Sift ½ cup all-purpose flour and 2 tablespoons cornstarch into egg mixture, whisking until smooth.
12. Heat 2 cups whole milk and ½ cup heavy cream in a saucepan until steaming but not boiling.
13. Temper egg mixture by slowly streaming hot milk into eggs while whisking constantly.
14. Return mixture to saucepan and cook over medium heat, whisking continuously, until thickened to pudding consistency.
15. Remove from heat and stir in 2 tablespoons lemon zest, ¼ cup lemon juice, and 1 teaspoon vanilla extract.
16. In a separate bowl, whip 3 egg whites until stiff peaks form.
17. Fold whipped egg whites gently into lemon mixture until fully incorporated.
18. Pour filling into pre-baked crust and smooth surface with offset spatula.
19. Sprinkle ¼ teaspoon freshly grated nutmeg evenly over filling surface.
20. Bake at 350°F for 25-30 minutes until filling is set but still has slight jiggle in center.
21. Cool tart completely on wire rack, then refrigerate for 4 hours before serving.
The silky filling contrasts beautifully with the crisp, buttery crust, while the lemon zest provides bright bursts of flavor. Serve chilled with fresh berries or a dusting of powdered sugar for an elegant presentation that highlights the citrus notes.
Almond Crust Melk Tart
Sometimes the simplest desserts make the biggest impact. This almond crust melk tart delivers creamy custard in a nutty, buttery shell that requires minimal effort for maximum reward. You’ll appreciate how the textures play off each other in every bite.
Ingredients
– 1 ½ cups almond flour
– ¼ cup clarified butter, melted
– 2 tablespoons granulated sugar
– 1 teaspoon fine sea salt
– 2 cups whole milk
– ¾ cup granulated sugar
– ¼ cup all-purpose flour
– 3 pasture-raised eggs, lightly beaten
– 2 teaspoons pure vanilla extract
– ½ teaspoon freshly grated nutmeg
– 2 tablespoons unsalted butter
Instructions
1. Preheat your oven to 350°F and lightly grease a 9-inch tart pan with removable bottom.
2. Combine almond flour, clarified butter, 2 tablespoons sugar, and sea salt in a medium bowl until the mixture resembles wet sand.
3. Press the almond mixture firmly into the bottom and up the sides of the prepared tart pan using the bottom of a measuring cup for even distribution.
4. Bake the crust for 12-15 minutes until lightly golden around the edges, then transfer to a wire rack to cool completely.
5. Heat whole milk in a heavy-bottomed saucepan over medium heat until small bubbles form around the edges, about 180°F.
6. Whisk together ¾ cup sugar and all-purpose flour in a separate bowl to prevent lumps in your custard.
7. Gradually pour the hot milk into the sugar-flour mixture while whisking constantly to temper the ingredients.
8. Return the mixture to the saucepan and cook over medium-low heat, stirring continuously with a wooden spoon, until thickened to a pudding-like consistency, about 5-7 minutes.
9. Remove from heat and gradually whisk in the lightly beaten eggs until fully incorporated.
10. Stir in vanilla extract, freshly grated nutmeg, and unsalted butter until the butter melts completely and the filling becomes glossy.
11. Pour the warm custard into the cooled almond crust and smooth the surface with an offset spatula.
12. Bake at 325°F for 25-30 minutes until the filling is set but still has a slight jiggle in the center.
13. Cool completely on a wire rack, then refrigerate for at least 4 hours or overnight to fully set.
Unbelievably smooth custard contrasts beautifully with the crumbly, nutty crust that shatters with each forkful. The subtle warmth of nutmeg enhances the vanilla-forward flavor profile without overwhelming the delicate milk base. Serve chilled slices with fresh berries or a drizzle of honey for contrasting sweetness that complements the tart’s simplicity.
Cardamom-Infused Melk Tart
Oozing with aromatic warmth, this South African-inspired dessert features a buttery crust and creamy cardamom custard. Perfect for holiday gatherings yet simple enough for weeknight baking. Our version uses clarified butter for superior flakiness and freshly ground cardamom for maximum fragrance.
Ingredients
– 1 ½ cups all-purpose flour
– ½ cup clarified butter, chilled
– ¼ cup granulated sugar
– 2 cups heavy cream
– 1 cup whole milk
– ¾ cup granulated sugar
– 3 pasture-raised eggs, lightly beaten
– 2 tablespoons all-purpose flour
– 1 tablespoon cornstarch
– 2 teaspoons freshly ground cardamom pods
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly grated nutmeg
Instructions
1. Preheat oven to 350°F.
2. Combine 1 ½ cups all-purpose flour, ¼ cup granulated sugar, and ¼ teaspoon fine sea salt in a food processor.
3. Pulse in ½ cup chilled clarified butter until mixture resembles coarse crumbs.
4. Press dough evenly into a 9-inch tart pan, ensuring sides are ¼-inch thick.
5. Blind bake crust for 15 minutes until pale golden.
6. Whisk 2 cups heavy cream, 1 cup whole milk, and ¾ cup granulated sugar in a saucepan over medium heat.
7. Heat cream mixture until it reaches 170°F, stirring constantly.
8. Temper beaten eggs by slowly pouring 1 cup of hot cream mixture into eggs while whisking vigorously.
9. Combine 2 tablespoons all-purpose flour, 1 tablespoon cornstarch, and remaining ¼ teaspoon fine sea salt.
10. Whisk flour mixture into remaining cream mixture until completely smooth.
11. Stir tempered egg mixture back into saucepan.
12. Cook custard over medium-low heat, stirring constantly, until it thickens to coat the back of a spoon.
13. Strain custard through a fine-mesh sieve to remove any lumps.
14. Stir in 2 teaspoons freshly ground cardamom and ¼ teaspoon freshly grated nutmeg.
15. Pour custard into pre-baked crust.
16. Bake at 350°F for 30-35 minutes until custard is set but still slightly wobbly in center.
17. Cool completely on wire rack for 2 hours.
18. Chill in refrigerator for at least 4 hours before serving.
Perfectly balanced between creamy and crumbly, the tart delivers cardamom’s floral notes against rich custard. Serve chilled with espresso or garnish with edible flowers for special occasions. The crust maintains its crisp texture even after refrigeration.
Caramelized Melk Tart
Kickstart your dessert game with this elevated take on melk tart, where deep caramelization transforms the classic custard into something extraordinary. This version balances bitter-sweet notes against creamy vanilla custard in a crisp, buttery crust. Perfect for those who appreciate sophisticated twists on traditional favorites.
Ingredients
- 1 ½ cups all-purpose flour, sifted
- ½ cup unsalted European-style butter, chilled and cubed
- 3 tbsp granulated sugar
- 1 large pasture-raised egg yolk
- 2 tbsp ice water
- 4 cups whole milk
- 1 vanilla bean, split and scraped
- ¾ cup granulated sugar
- ¼ cup all-purpose flour
- ¼ cup cornstarch
- 4 large pasture-raised eggs, lightly beaten
- 2 tbsp unsalted butter
- ¼ tsp fine sea salt
- 2 tbsp demerara sugar
Instructions
- Combine 1 ½ cups sifted flour, ½ cup cubed butter, and 3 tbsp granulated sugar in a food processor.
- Pulse mixture until it resembles coarse meal, about 10 pulses.
- Add 1 egg yolk and 2 tbsp ice water to the food processor.
- Pulse just until dough begins to clump together, about 5 pulses.
- Turn dough out onto a lightly floured surface and knead gently until cohesive.
- Press dough into a disk, wrap tightly in plastic wrap, and refrigerate for 30 minutes.
- Roll chilled dough to ¼-inch thickness on a floured surface.
- Transfer dough to a 9-inch tart pan with removable bottom, pressing firmly into edges.
- Trim excess dough from edges using a sharp knife.
- Prick bottom of crust thoroughly with a fork.
- Freeze crust for 15 minutes to prevent shrinkage during baking.
- Preheat oven to 375°F.
- Line frozen crust with parchment paper and fill with pie weights.
- Bake crust for 15 minutes at 375°F until edges are lightly golden.
- Remove parchment and weights carefully using oven mitts.
- Return crust to oven and bake for 8 more minutes until bottom appears dry.
- Heat 4 cups whole milk and scraped vanilla bean in a heavy saucepan over medium heat.
- Bring milk mixture to a simmer, then immediately remove from heat.
- Whisk together ¾ cup granulated sugar, ¼ cup flour, and ¼ cup cornstarch in a separate bowl.
- Gradually whisk 4 beaten eggs into the dry ingredients until smooth.
- Slowly pour hot milk mixture into egg mixture while whisking constantly.
- Return combined mixture to saucepan over medium heat.
- Cook custard, whisking constantly, until thickened to pudding consistency, about 5 minutes.
- Remove custard from heat and stir in 2 tbsp butter and ¼ tsp sea salt until fully incorporated.
- Pour warm custard into pre-baked tart shell, smoothing top with an offset spatula.
- Sprinkle 2 tbsp demerara sugar evenly over custard surface.
- Caramelize sugar using a kitchen torch, moving constantly until evenly golden-brown.
- Alternatively, place tart under broiler for 1-2 minutes until sugar bubbles and caramelizes.
- Cool tart completely on a wire rack for 2 hours before serving.
- Refrigerate for at least 4 hours to set custard completely.
Serve this caramelized melk tart slightly chilled, where the crackly sugar top gives way to silken custard beneath. The bitter caramel notes contrast beautifully with the vanilla-forward filling, while the crisp crust provides textural balance. For an elegant presentation, garnish with edible flowers or serve alongside espresso for a sophisticated dessert pairing.
Berry-Topped Melk Tart
Luscious and elegant, this berry-topped melk tart combines creamy custard with vibrant seasonal fruit. The crisp pastry base provides perfect textural contrast to the silken filling. Fresh berries add bright acidity that cuts through the rich dairy notes.
Ingredients
– 1 ½ cups all-purpose flour
– ½ cup unsalted European-style butter, chilled and cubed
– ¼ cup granulated sugar
– 1 large pasture-raised egg yolk
– 2 tablespoons ice water
– 2 cups whole milk
– ½ cup heavy cream
– 3 large pasture-raised eggs, lightly beaten
– ⅓ cup granulated sugar
– ¼ cup cornstarch
– 1 teaspoon pure vanilla extract
– ¼ teaspoon fine sea salt
– 1 cup mixed fresh berries (raspberries, blueberries, blackberries)
– 1 tablespoon turbinado sugar
Instructions
1. Combine 1 ½ cups all-purpose flour, ½ cup chilled cubed butter, and ¼ cup granulated sugar in a food processor.
2. Pulse mixture until it resembles coarse meal, about 10 pulses.
3. Add 1 egg yolk and 2 tablespoons ice water, then pulse until dough just comes together.
4. Turn dough onto floured surface and form into a disc, handling minimally to prevent gluten development.
5. Wrap dough in plastic and refrigerate for 30 minutes until firm.
6. Preheat oven to 375°F and place rack in center position.
7. Roll chilled dough to ¼-inch thickness on floured surface.
8. Press dough into 9-inch tart pan, trimming excess from edges.
9. Prick bottom thoroughly with fork to prevent bubbling during baking.
10. Line crust with parchment paper and fill with pie weights or dried beans.
11. Blind bake crust for 15 minutes until edges are lightly golden.
12. Remove weights and parchment, then bake 5 more minutes until bottom appears dry.
13. Whisk together 2 cups whole milk, ½ cup heavy cream, 3 beaten eggs, ⅓ cup granulated sugar, ¼ cup cornstarch, 1 teaspoon vanilla extract, and ¼ teaspoon sea salt in saucepan.
14. Cook mixture over medium heat, whisking constantly, until thickened to pudding consistency.
15. Strain custard through fine-mesh sieve into baked crust to ensure silken texture.
16. Spread custard evenly and smooth surface with offset spatula.
17. Arrange 1 cup mixed berries in concentric pattern over custard.
18. Sprinkle 1 tablespoon turbinado sugar over berries to enhance caramelization.
19. Chill tart for 2 hours until completely set before serving.
Yielded textures range from shatteringly crisp crust to velvety custard and juicy berries. The turbinado sugar creates delicate caramelized notes that complement the tart fruit. Serve chilled with lightly sweetened whipped cream for added richness.
Pistachio Melk Tart
Whip up this elegant pistachio melk tart that balances nutty richness with delicate sweetness. Perfect for entertaining or elevating your everyday dessert game. The crisp shell and creamy filling create a sophisticated treat that’s surprisingly simple to master.
Ingredients
– 1½ cups all-purpose flour
– ½ cup confectioners’ sugar
– ½ cup cold European-style butter, cubed
– 1 large pasture-raised egg yolk
– 2 tablespoons ice water
– 1 cup raw shelled pistachios
– ¾ cup granulated sugar
– 2 cups whole milk
– ½ cup heavy cream
– 3 large pasture-raised eggs, lightly beaten
– 1 teaspoon pure vanilla extract
– ¼ teaspoon fine sea salt
Instructions
1. Combine 1½ cups all-purpose flour and ½ cup confectioners’ sugar in a food processor.
2. Add ½ cup cold cubed European-style butter and pulse until mixture resembles coarse crumbs.
3. Incorporate 1 large pasture-raised egg yolk and 2 tablespoons ice water, pulsing just until dough comes together.
4. Press dough evenly into a 9-inch tart pan with removable bottom, ensuring sides are firmly packed.
5. Chill crust for 30 minutes at 40°F to prevent shrinkage during baking.
6. Preheat oven to 350°F and blind bake crust for 15 minutes with pie weights.
7. Remove weights and bake crust for 10 additional minutes until golden brown.
8. Toast 1 cup raw shelled pistachios at 350°F for 8 minutes until fragrant.
9. Process toasted pistachios with ¾ cup granulated sugar until finely ground but not pasty.
10. Whisk together pistachio-sugar mixture, 2 cups whole milk, and ½ cup heavy cream in a saucepan.
11. Heat mixture over medium heat until it reaches 170°F, stirring constantly.
12. Temper 3 lightly beaten pasture-raised eggs by slowly adding ½ cup of hot milk mixture while whisking vigorously.
13. Combine tempered egg mixture with remaining milk mixture in the saucepan.
14. Stir in 1 teaspoon pure vanilla extract and ¼ teaspoon fine sea salt.
15. Strain filling through a fine-mesh sieve into the pre-baked tart shell.
16. Bake at 325°F for 35-40 minutes until center is set but still slightly jiggly.
17. Cool completely on a wire rack, then refrigerate for 4 hours before serving.
Meticulously layered textures make this tart exceptional—the crisp, buttery crust contrasts beautifully with the silky, nut-infused custard. For an elegant presentation, garnish with crushed pistachios and edible flowers, or serve alongside a dollop of lightly sweetened whipped cream to complement the delicate pistachio flavor.
Orange Blossom Melk Tart
Elegant yet approachable, this Orange Blossom Melk Tart combines delicate floral notes with creamy custard in a crisp pastry shell. Perfect for spring gatherings or when you want something subtly sophisticated. Every bite delivers balanced sweetness with aromatic complexity.
Ingredients
– 1 ½ cups all-purpose flour
– ½ cup cold unsalted butter, cubed
– ¼ cup granulated sugar
– 1 large pasture-raised egg yolk
– 2 tablespoons ice water
– 2 cups whole milk
– ½ cup granulated sugar
– ¼ cup cornstarch
– 3 large pasture-raised eggs, lightly beaten
– 2 tablespoons Orange Blossom water
– 1 teaspoon vanilla bean paste
– 2 tablespoons unsalted butter
– ¼ teaspoon fine sea salt
Instructions
1. Combine 1 ½ cups all-purpose flour, ¼ cup granulated sugar, and ¼ teaspoon fine sea salt in a food processor.
2. Pulse in ½ cup cold cubed unsalted butter until mixture resembles coarse crumbs.
3. Add 1 egg yolk and 2 tablespoons ice water, pulsing just until dough comes together.
4. Tip: Handle dough minimally to prevent toughness from overworking.
5. Form dough into a disk, wrap in plastic, and chill for 30 minutes at 40°F.
6. Roll chilled dough to ⅛-inch thickness on a floured surface.
7. Press dough into a 9-inch tart pan, trimming excess from edges.
8. Prick bottom thoroughly with a fork and freeze for 15 minutes.
9. Preheat oven to 375°F and line chilled crust with parchment and pie weights.
10. Blind bake for 15 minutes until edges are lightly golden.
11. Remove weights and parchment, then bake 5 more minutes until pale gold.
12. Whisk ½ cup granulated sugar and ¼ cup cornstarch in a saucepan.
13. Gradually whisk in 2 cups whole milk until completely smooth.
14. Cook over medium heat, stirring constantly, until mixture thickens and bubbles, about 8 minutes.
15. Tip: Stir continuously to prevent scorching on the bottom.
16. Temper 3 lightly beaten eggs by slowly whisking in 1 cup of the hot milk mixture.
17. Return tempered egg mixture to saucepan and cook 2 minutes until thick.
18. Remove from heat and stir in 2 tablespoons Orange Blossom water, 1 teaspoon vanilla bean paste, and 2 tablespoons unsalted butter.
19. Tip: Add Orange Blossom water off-heat to preserve its delicate aroma.
20. Pour filling into pre-baked crust and smooth the surface.
21. Chill tart for 4 hours until completely set and firm.
Unbelievably silky custard contrasts with the crisp, buttery crust, while Orange Blossom water provides subtle floral notes that linger without overwhelming. Serve chilled with fresh berries or candied orange zest for complementary acidity that cuts through the richness.
Mini Melk Tart Bites
Never underestimate the power of bite-sized desserts to steal the show at any gathering. Mini Melk Tart Bites deliver the classic South African custard pie experience in a perfectly portioned, no-fuss format. They’re surprisingly simple to make yet impressively elegant on the plate.
Ingredients
– 1 ½ cups all-purpose flour
– ½ cup cold unsalted European-style butter, cubed
– ¼ cup granulated sugar
– 1 large pasture-raised egg yolk
– 2 tablespoons ice water
– 1 cup heavy cream
– ¾ cup whole milk
– 3 large pasture-raised eggs, lightly beaten
– ½ cup granulated sugar
– 2 tablespoons cornstarch
– 1 teaspoon pure vanilla extract
– ¼ teaspoon fine sea salt
– Ground cinnamon for dusting
Instructions
1. Preheat your oven to 350°F (175°C).
2. Combine 1 ½ cups all-purpose flour, ¼ cup granulated sugar, and ¼ teaspoon fine sea salt in a food processor.
3. Add ½ cup cold cubed butter and pulse until the mixture resembles coarse crumbs.
4. Whisk together 1 egg yolk and 2 tablespoons ice water in a small bowl.
5. Drizzle the egg mixture into the food processor while pulsing until the dough just comes together.
6. Press the dough evenly into 24 mini muffin cups, creating a thin crust up the sides.
7. Blind bake the crusts for 12 minutes until lightly golden. Tip: Use pie weights or dried beans to prevent puffing.
8. Meanwhile, whisk ¾ cup whole milk, 1 cup heavy cream, ½ cup granulated sugar, and 2 tablespoons cornstarch in a saucepan.
9. Cook the milk mixture over medium heat, whisking constantly, until it thickens and coats the back of a spoon, about 6-8 minutes.
10. Temper 3 lightly beaten eggs by slowly whisking in ½ cup of the hot milk mixture.
11. Pour the tempered egg mixture back into the saucepan, whisking continuously.
12. Cook for 2 more minutes until the custard is thick and smooth.
13. Remove from heat and stir in 1 teaspoon pure vanilla extract.
14. Divide the custard evenly among the pre-baked crusts.
15. Bake at 350°F for 15 minutes until the custard is set but still slightly jiggly in the center.
16. Cool completely on a wire rack, then refrigerate for at least 2 hours. Tip: Chill uncovered to prevent condensation.
17. Dust with ground cinnamon just before serving. Tip: Use a fine-mesh sieve for even dusting.
Creamy vanilla custard nestled in a buttery shortcrust creates an irresistible textural contrast in these elegant bites. The delicate cinnamon finish enhances the sophisticated flavor profile without overwhelming the subtle sweetness. Serve them chilled on a slate board for modern presentation, or arrange them on individual spoons as passed appetizers during cocktail hour.
Gluten-Free Melk Tart
Meticulously crafted for those avoiding gluten, this South African-inspired dessert features a crisp almond crust and silky custard filling. Modern adaptations make it accessible while preserving traditional flavors. Perfect for celebrations or everyday indulgence.
Ingredients
– 1 ½ cups blanched almond flour
– ¼ cup clarified butter, melted
– 2 tbsp coconut sugar
– 1 tsp pure vanilla extract
– 2 cups whole milk
– ½ cup heavy cream
– 4 pasture-raised eggs, lightly beaten
– ⅓ cup maple syrup
– ¼ cup cornstarch
– ½ tsp ground cinnamon
– Pinch of fine sea salt
Instructions
1. Preheat oven to 350°F.
2. Combine almond flour, melted clarified butter, coconut sugar, and vanilla extract in a medium bowl.
3. Press mixture firmly into a 9-inch tart pan, ensuring even thickness across bottom and sides.
4. Bake crust for 12 minutes until edges turn golden brown.
5. Remove crust from oven and cool completely on a wire rack.
6. Whisk cornstarch with ¼ cup cold milk in a small bowl until smooth.
7. Heat remaining milk and heavy cream in a saucepan over medium heat until steaming (180°F).
8. Temper the eggs by slowly pouring ½ cup of the hot milk mixture into the beaten eggs while whisking constantly.
9. Pour the tempered egg mixture back into the saucepan with the remaining milk.
10. Add maple syrup, cinnamon, and sea salt to the saucepan.
11. Cook over medium-low heat, whisking continuously, until custard thickens and coats the back of a spoon (about 8 minutes).
12. Strain custard through a fine-mesh sieve into the cooled crust.
13. Chill tart in refrigerator for at least 4 hours until completely set.
14. Dust with additional cinnamon before serving.
Ultra-smooth custard contrasts beautifully with the nutty, crumbly crust. The subtle maple sweetness balances the rich dairy notes perfectly. Serve chilled with fresh berries or a drizzle of dark chocolate for an elegant presentation.
Vegan Melk Tart
Crisp, creamy, and completely plant-based, this vegan melk tart reimagines the South African classic with sophisticated dairy-free alternatives. The delicate shortcrust pastry cradles a silken vanilla-infused custard that sets to perfection. Each component showcases how premium ingredients elevate traditional baking to modern excellence.
Ingredients
– 1½ cups all-purpose flour
– ½ cup cold vegan butter, cubed
– 3 tbsp ice water
– 2 cups unsweetened oat milk
– ½ cup raw cane sugar
– ¼ cup cornstarch
– 1 tsp pure vanilla bean paste
– ¼ tsp ground cinnamon
– ¼ tsp fine sea salt
Instructions
1. Combine 1½ cups all-purpose flour and ¼ tsp fine sea salt in a large mixing bowl.
2. Cut ½ cup cold cubed vegan butter into the flour mixture using a pastry cutter until pea-sized crumbs form.
3. Drizzle 3 tbsp ice water over the mixture while tossing with a fork until the dough just comes together.
4. Press the dough into a disc, wrap tightly in plastic wrap, and refrigerate for 30 minutes to prevent shrinkage during baking.
5. Preheat oven to 375°F and lightly grease a 9-inch tart pan with removable bottom.
6. Roll the chilled dough to ⅛-inch thickness on a floured surface, then carefully transfer to the prepared tart pan.
7. Trim excess dough and prick the base thoroughly with a fork to prevent bubbling.
8. Line the crust with parchment paper and fill with pie weights or dried beans.
9. Blind bake for 15 minutes at 375°F until the edges appear lightly golden.
10. Remove weights and parchment, then return crust to oven for 5 more minutes until the base appears dry.
11. Whisk ½ cup raw cane sugar, ¼ cup cornstarch, and ¼ tsp ground cinnamon in a medium saucepan.
12. Gradually whisk in 2 cups unsweetened oat milk until the mixture appears completely smooth with no lumps.
13. Cook over medium heat, stirring constantly with a silicone spatula, until the mixture thickens and large bubbles break the surface, about 8-10 minutes.
14. Remove from heat and stir in 1 tsp pure vanilla bean paste until fully incorporated.
15. Pour the hot custard immediately into the prepared crust, smoothing the top with an offset spatula.
16. Cool at room temperature for 1 hour, then refrigerate for at least 4 hours until completely set. Perfect slicing requires the custard to chill thoroughly, developing its characteristic firm-yet-creamy texture. The finished tart presents with a buttery, crisp crust contrasting the velvety vanilla custard. Dust with cinnamon before serving chilled, or garnish with edible flowers for an elegant presentation.
Nutella Swirl Melk Tart
Haven’t we all craved that perfect marriage of creamy custard and rich chocolate? This Nutella Swirl Melk Tart elevates the classic South African dessert with irresistible hazelnut swirls. Prepare for layers of buttery crust, silken filling, and decadent chocolate ribbons.
Ingredients
– 1½ cups all-purpose flour
– ½ cup cold unsalted European-style butter, cubed
– 3 tbsp granulated sugar
– 1 large pasture-raised egg, lightly beaten
– 2 cups whole milk
– ½ cup heavy cream
– ⅓ cup granulated sugar
– 3 tbsp cornstarch
– 4 large pasture-raised egg yolks
– 1 tsp pure vanilla extract
– ½ cup Nutella
Instructions
1. Combine 1½ cups all-purpose flour, ½ cup cold cubed European-style butter, and 3 tbsp granulated sugar in a food processor.
2. Pulse mixture until it resembles coarse sand, about 10-12 pulses.
3. Add 1 lightly beaten pasture-raised egg and pulse just until dough comes together.
4. Press dough evenly into a 9-inch tart pan with removable bottom, ensuring sides are ¼-inch thick.
5. Chill crust in refrigerator for 30 minutes to prevent shrinkage during baking.
6. Preheat oven to 350°F.
7. Bake crust for 15-18 minutes until edges are lightly golden.
8. Whisk together 2 cups whole milk, ½ cup heavy cream, ⅓ cup granulated sugar, and 3 tbsp cornstarch in a saucepan.
9. Cook milk mixture over medium heat, whisking constantly, until thickened to pudding consistency, about 6-8 minutes.
10. Temper 4 pasture-raised egg yolks by slowly whisking in ½ cup of hot milk mixture.
11. Return tempered yolk mixture to saucepan and cook 2 more minutes until custard coats the back of a spoon.
12. Remove from heat and stir in 1 tsp pure vanilla extract.
13. Warm ½ cup Nutella in microwave for 15 seconds to improve swirlability.
14. Pour custard into prepared crust.
15. Dollop warmed Nutella over custard surface in 6 evenly spaced portions.
16. Swirl Nutella through custard using a toothpick, creating marbled patterns without overmixing.
17. Chill tart in refrigerator for at least 4 hours until completely set.
Keep this stunning dessert refrigerated until serving for optimal texture contrast. The crisp shortbread crust provides perfect counterpoint to the velvety custard, while the Nutella ribbons add pockets of intense hazelnut richness. For an elegant presentation, garnish with toasted hazelnuts and serve chilled with strong coffee.
Raspberry Coulis Melk Tart
Smooth raspberry coulis cascades over a delicate melk tart, creating an elegant dessert that balances sweet and tart notes perfectly. This sophisticated pastry features a buttery crust filled with creamy custard, finished with vibrant berry sauce. The combination creates a stunning visual presentation that’s surprisingly simple to execute at home.
Ingredients
– 1 ½ cups all-purpose flour
– ½ cup unsalted butter, chilled and cubed
– ¼ cup granulated sugar
– 1 large pasture-raised egg yolk
– 2 cups whole milk
– ½ cup heavy cream
– 3 large pasture-raised eggs, lightly beaten
– ⅓ cup granulated sugar
– 1 teaspoon pure vanilla extract
– ¼ teaspoon freshly grated nutmeg
– 2 cups fresh raspberries
– ¼ cup granulated sugar
– 1 tablespoon freshly squeezed lemon juice
Instructions
1. Combine 1 ½ cups all-purpose flour, ½ cup chilled cubed unsalted butter, and ¼ cup granulated sugar in a food processor.
2. Pulse the mixture until it resembles coarse crumbs, about 10-12 pulses.
3. Add 1 large pasture-raised egg yolk and pulse until the dough just comes together.
4. Press the dough evenly into a 9-inch tart pan with removable bottom, ensuring it reaches all edges.
5. Chill the crust in the refrigerator for 30 minutes to prevent shrinkage during baking.
6. Preheat your oven to 350°F.
7. Line the chilled crust with parchment paper and fill with pie weights or dried beans.
8. Blind bake the crust for 15 minutes until the edges are lightly golden.
9. Remove the parchment and weights, then bake for another 5 minutes until the bottom appears dry.
10. Whisk together 2 cups whole milk, ½ cup heavy cream, 3 lightly beaten pasture-raised eggs, ⅓ cup granulated sugar, 1 teaspoon pure vanilla extract, and ¼ teaspoon freshly grated nutmeg in a large bowl.
11. Strain the custard mixture through a fine-mesh sieve into the pre-baked crust.
12. Bake at 325°F for 35-40 minutes until the custard is set but still slightly jiggly in the center.
13. Cool the tart completely on a wire rack for 2 hours.
14. Combine 2 cups fresh raspberries, ¼ cup granulated sugar, and 1 tablespoon freshly squeezed lemon juice in a saucepan.
15. Cook over medium heat for 8-10 minutes until the raspberries break down and release their juices.
16. Strain the mixture through a fine-mesh sieve, pressing with a spatula to extract all liquid while removing seeds.
17. Chill the coulis in the refrigerator for 30 minutes until slightly thickened.
18. Drizzle the chilled raspberry coulis over the cooled tart in a decorative pattern. Outstanding texture contrasts define this dessert—the crisp crust gives way to silky custard, while the coulis provides bright acidity. Serve chilled slices with extra coulis for dipping, or garnish with fresh mint and whole raspberries for an elevated presentation.
Lavender Honey Melk Tart
Baking this lavender honey melk tart transforms simple ingredients into an elegant dessert. The floral notes of lavender perfectly complement the rich honey custard. This recipe delivers a sophisticated yet approachable treat for any occasion.
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsalted European-style butter, chilled and cubed
- ¼ cup granulated sugar
- 1 large pasture-raised egg yolk
- 2 tablespoons ice water
- 1 ½ cups whole milk
- ½ cup heavy cream
- ⅓ cup wildflower honey
- 3 large pasture-raised eggs, lightly beaten
- 1 teaspoon culinary-grade dried lavender buds
- ¼ teaspoon fine sea salt
- ¼ teaspoon freshly grated nutmeg
Instructions
- Combine 1 ½ cups all-purpose flour, ¼ cup granulated sugar, and ¼ teaspoon fine sea salt in a food processor.
- Add ½ cup chilled, cubed unsalted European-style butter and pulse until mixture resembles coarse meal.
- Whisk together 1 large pasture-raised egg yolk and 2 tablespoons ice water in a small bowl.
- Drizzle egg mixture into food processor while pulsing until dough just comes together.
- Turn dough onto floured surface and gently knead into a disc.
- Wrap dough tightly in plastic wrap and refrigerate for 30 minutes until firm.
- Preheat oven to 375°F and position rack in center.
- Roll chilled dough to ¼-inch thickness on a floured surface.
- Carefully transfer dough to a 9-inch tart pan with removable bottom.
- Press dough firmly into pan edges and trim excess from rim.
- Prick bottom of crust evenly with a fork to prevent bubbling.
- Line crust with parchment paper and fill with pie weights or dried beans.
- Bake at 375°F for 15 minutes until edges are lightly golden.
- Remove parchment and weights, then return crust to oven for 5 minutes.
- Heat 1 ½ cups whole milk and ½ cup heavy cream in saucepan over medium heat until steaming.
- Add 1 teaspoon culinary-grade dried lavender buds to hot milk mixture.
- Steep lavender in milk mixture for 10 minutes off heat, then strain through fine-mesh sieve.
- Whisk ⅓ cup wildflower honey into warm lavender-infused milk until fully dissolved.
- Gradually temper 3 lightly beaten pasture-raised eggs by slowly adding warm milk mixture while whisking constantly.
- Stir in ¼ teaspoon freshly grated nutmeg to custard mixture.
- Pour custard through fine-mesh sieve into pre-baked tart shell.
- Bake at 325°F for 25-30 minutes until center is set but still slightly jiggly.
- Cool tart completely on wire rack for 2 hours before serving.
What emerges is a delicate custard with subtle floral undertones and a crisp, buttery crust. The texture remains creamy yet firm enough to slice cleanly. For an elegant presentation, garnish with edible lavender flowers and drizzle with additional wildflower honey just before serving.
Gingerbread-Spiced Melk Tart
Crisp autumn afternoons call for comforting desserts that fill your kitchen with warmth. This gingerbread-spiced melk tart combines traditional South African custard with classic American spice notes for a sophisticated twist. The result is a dessert that feels both familiar and excitingly new.
Ingredients
– 1 ½ cups all-purpose flour
– ½ cup cold unsalted butter, cubed
– ¼ cup granulated sugar
– 1 large pasture-raised egg, lightly beaten
– 4 cups whole milk
– ½ cup dark brown sugar
– 3 large pasture-raised eggs
– ¼ cup cornstarch
– 2 tablespoons unsalted butter
– 1 tablespoon ground ginger
– 2 teaspoons ground cinnamon
– ½ teaspoon ground cloves
– ¼ teaspoon freshly grated nutmeg
– ½ teaspoon fine sea salt
– 1 teaspoon pure vanilla extract
Instructions
1. Preheat your oven to 350°F.
2. Combine 1 ½ cups all-purpose flour, ¼ cup granulated sugar, and ½ teaspoon fine sea salt in a food processor.
3. Pulse in ½ cup cold cubed unsalted butter until the mixture resembles coarse crumbs.
4. Add 1 lightly beaten pasture-raised egg and pulse just until the dough comes together.
5. Press the dough evenly into a 9-inch tart pan with removable bottom, ensuring it reaches up the sides.
6. Chill the crust for 15 minutes to prevent shrinkage during baking.
7. Line the chilled crust with parchment paper and fill with pie weights.
8. Bake at 350°F for 15 minutes until the edges are lightly golden.
9. Remove the parchment and weights, then bake for another 5 minutes until the bottom appears dry.
10. Heat 4 cups whole milk in a saucepan over medium heat until steaming but not boiling.
11. Whisk together 3 pasture-raised eggs, ½ cup dark brown sugar, and ¼ cup cornstarch in a separate bowl until smooth.
12. Temper the egg mixture by slowly pouring in 1 cup of the hot milk while whisking constantly.
13. Pour the tempered mixture back into the saucepan with the remaining milk.
14. Cook over medium heat, whisking constantly, until the custard thickens and coats the back of a spoon, about 5-7 minutes.
15. Remove from heat and stir in 2 tablespoons unsalted butter, 1 tablespoon ground ginger, 2 teaspoons ground cinnamon, ½ teaspoon ground cloves, ¼ teaspoon freshly grated nutmeg, and 1 teaspoon pure vanilla extract.
16. Pour the spiced custard into the pre-baked tart shell.
17. Bake at 350°F for 25-30 minutes until the custard is set but still has a slight jiggle in the center.
18. Cool completely on a wire rack, then refrigerate for at least 4 hours before serving.
A silky custard filling infused with warm gingerbread spices contrasts beautifully with the crisp, buttery crust. The texture remains remarkably smooth while the spices deepen in flavor after chilling. Serve chilled slices with a dusting of cinnamon sugar or alongside spiced poached pears for an elegant presentation.
Espresso-Infused Melk Tart
Venture beyond traditional desserts with this sophisticated espresso-infused melk tart that elevates classic South African flavors with modern coffee notes. The rich espresso cuts through the creamy custard, creating a perfectly balanced dessert that’s both elegant and comforting. This version maintains the delicate texture while adding depth with quality coffee infusion.
Ingredients
– 1 ½ cups all-purpose flour
– ½ cup unsalted European-style butter, chilled and cubed
– ¼ cup granulated sugar
– 1 large pasture-raised egg yolk
– 2 cups whole milk
– ½ cup heavy cream
– 3 tablespoons finely ground espresso beans
– ½ cup granulated sugar
– 3 large pasture-raised eggs, lightly beaten
– 2 tablespoons cornstarch
– 1 teaspoon pure vanilla extract
– ¼ teaspoon fine sea salt
– 2 tablespoons unsalted butter, cubed
Instructions
1. Combine 1 ½ cups all-purpose flour, ½ cup chilled cubed butter, and ¼ cup granulated sugar in a food processor.
2. Pulse the mixture until it resembles coarse crumbs, about 8-10 pulses.
3. Add 1 egg yolk and pulse just until the dough begins to clump together.
4. Press the dough evenly into a 9-inch tart pan with removable bottom, ensuring sides are ¼-inch thick.
5. Chill the crust in the refrigerator for 30 minutes to prevent shrinkage during baking.
6. Preheat your oven to 350°F and place a baking sheet on the middle rack.
7. Line the chilled crust with parchment paper and fill with pie weights or dried beans.
8. Bake the crust on the preheated baking sheet for 15 minutes until edges are lightly golden.
9. Carefully remove the parchment and weights, then return the crust to the oven for 8-10 minutes until pale golden.
10. Heat 2 cups whole milk, ½ cup heavy cream, and 3 tablespoons ground espresso in a saucepan over medium heat until steaming (180°F).
11. Remove from heat, cover, and steep for 10 minutes to extract maximum coffee flavor.
12. Strain the espresso-infused milk through a fine-mesh sieve into a clean saucepan, pressing to extract all liquid.
13. Whisk together ½ cup sugar, 3 lightly beaten eggs, 2 tablespoons cornstarch, 1 teaspoon vanilla, and ¼ teaspoon salt until smooth.
14. Temper the egg mixture by slowly pouring 1 cup of the warm espresso milk into the eggs while whisking constantly.
15. Pour the tempered mixture back into the remaining espresso milk in the saucepan.
16. Cook over medium-low heat, whisking constantly, until the custard thickens and coats the back of a spoon (about 8-10 minutes).
17. Remove from heat and whisk in 2 tablespoons cubed butter until fully incorporated and glossy.
18. Pour the custard through a fine-mesh sieve into the pre-baked tart shell for silky texture.
19. Bake at 325°F for 20-25 minutes until the custard is set but still slightly wobbly in the center.
20. Cool completely on a wire rack, then refrigerate for at least 4 hours before serving.
The custard sets with a velvety smooth texture that contrasts beautifully with the crisp, buttery crust. Serve chilled with a dusting of cocoa powder or alongside espresso-roasted nuts for added crunch. The espresso notes deepen overnight, making this an ideal make-ahead dessert for entertaining.
Summary
Amazingly, these 20 creamy melk tart recipes offer something for every taste and skill level. We hope you’ll whip up one of these delightful South African treats and experience the comfort they bring. Don’t forget to leave a comment with your favorite recipe and share this roundup on Pinterest so other bakers can discover these gems too!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
