Traditional milktart recipe

I grew up with a grandmother who could make a milktart with the same ease in which I make a cup of coffee.

We would arrive and see would look at us, deem us starving and get out her milktart pan and ingredients to start baking .

We, naturally never once said no! And there was not a celebration that did not go by without a milktart.

I don’t make my milktart nearly as well as she did, and I often wusged I had taken more notice of her baking tips, but, none the less I thought I would share her recipe.

It wouldn’t be #worldtourismday if I didn’t share a true South African Milktart recipe


4 ½ cups milk
⁠2 ½ tbsp cornflour
1 cup sugar
3 eggs
pinch of salt
2 ½ tbsp flour
1 tsp vanilla essence
a big spoon of butter

Bring milk to a gentle boil.

Beat eggs well and add the sugar, flour, cornflour and salt.

Mix well.

Pour boiling milk into the mixture and stir again very well.

Return to stove and keep stirring for 10-12 minutes on medium heat until the mixture thickens.

Add butter and vanilla essence and mix through.

Pour into cooked milktart shell.

Allow to cool in the fridge.


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