Dessert Recipes

Milk Tart

Milk Tart
This is my ultimate childhood favourite! Milk Tark! A truly unique South African dish!

Short bread base for milk tart


  • 1 egg
  • 125g butter/margarine
  • 1/4 cup oil
  • 3/4 cup sugar
  • 2 cups self raising flour
  • 1 cup cake flour
  • 1 teaspoon vanilla essence
  • l level teaspoon baking powder

Mix the egg, sugar, softened butter and oil together until light and fluffy. Add vanilla essence, mix. Add the flour and baking powder and mix well.

Line a 20cm by 20cm oven proof dish with approximately half of the pastry. The pastry should be as thin as possible with no holes. (Left over pastry can be freezed or you can use it to make shortcrust biscuits) It is very important that the base contains no holes as it will cause the milk tart to bake upside down.

Milk Tart Filling


  • 1 litre milk
  • 12 eggs
  • 250ml sugar
  • 1/2 teaspoon ground cardamom and cinnamon

Boil milk in a saucepan. Allow to cool completely. Whisk the eggs and sugar until light and fluffy. Add the cooled milk and mix well. Add the cardamom and cinnamon. Gently pour the filling over the base. Bake at 180C in a preheated oven until the filling has set, approximately 40 – 50 minutes. Remove from oven, allow the milk tart to cool down then slice into squares.

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