Baked Melktert with Cinnamon Dusting

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A traditional South African milk tart featuring a tender pastry crust filled with a silky, sweet milk custard and a fragrant cinnamon topping. This african-inspired desserts ready in about 60 minutes layers all-purpose flour, chilled and cubed unsalted butter, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/4 cups all-purpose flour
• 6 tbsp, chilled and cubed unsalted butter
• 2 tbsp granulated sugar
• 3 tbsp cold water
• 4 cups whole milk
• 1/2 cup cornstarch
• 3/4 cup granulated sugar
• 2 large eggs
• 1 1/2 tsp vanilla extract
• 1 tbsp, plus extra for dusting ground cinnamon

Instructions

1. Step 1: Preheat oven to 350°F (175°C). In a mixing bowl, combine 1 1/4 cups all-purpose flour and 2 tbsp granulated sugar. Cut in 6 tbsp chilled unsalted butter using a pastry cutter until mixture resembles coarse crumbs. Add 3 tbsp cold water gradually and mix gently until dough forms. Wrap dough in plastic and chill for 20 minutes.
2. Step 2: Roll out chilled dough on a floured surface to fit a 9-inch tart pan. Press dough evenly into pan and trim edges. Prick base with a fork and bake blind with parchment and pie weights for 15 minutes, then remove weights and bake 5 minutes more until lightly golden.
3. Step 3: In a saucepan, whisk together 1/2 cup cornstarch, 3/4 cup granulated sugar, and 1 tbsp ground cinnamon. Gradually add 4 cups whole milk, whisking constantly to combine. Cook over medium heat, stirring continuously until mixture thickens and comes to a gentle boil, about 6-8 minutes.
4. Step 4: In a separate bowl, lightly beat 2 large eggs. Temper eggs by slowly whisking in 1 cup of the hot milk mixture, then return all to the saucepan. Cook for 2 more minutes, stirring constantly until custard thickens further. Remove from heat and stir in 1 1/2 tsp vanilla extract.
5. Step 5: Pour warm custard into the baked tart shell and smooth the surface. Allow to cool at room temperature, then chill in refrigerator for at least 3 hours until set.
6. Step 6: Just before serving, dust the tart evenly with additional ground cinnamon for aroma and visual appeal.