20 Delicious Melk Tart Recipes Perfect for Any Occasion

Craving a taste of South Africa’s beloved dessert with a twist? Whether you’re hosting a brunch, celebrating a special occasion, or just treating yourself, melk tart—a creamy, custard-filled pastry—is the ultimate crowd-pleaser. From classic recipes to modern riffs (hello, chocolate and cinnamon!), we’ve rounded up 20 irresistible versions that’ll have you reaching for seconds. Ready to bake your way to sweetness? Let’s dive in!

Classic South African Melk Tart

This creamy, cinnamon-kissed custard tart is a beloved South African treat—think of it as the cozier cousin of a classic custard pie!

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup granulated sugar, divided
• ½ tsp salt
• ½ cup unsalted butter, cold and cubed
• 1 large egg yolk
• 3 cups whole milk
• 1 tsp vanilla extract
• 2 tbsp cornstarch
• 2 large eggs
• 1 tbsp butter, softened
• ½ tsp ground cinnamon

Instructions

1. Make the crust: In a bowl, whisk together 1 ½ cups flour, ¼ cup sugar, and ½ tsp salt. Cut in ½ cup cold butter until crumbly. Mix in egg yolk until dough forms. Press into a 9-inch tart pan and chill 30 minutes.
2. Preheat oven to 350°F. Prick crust with a fork, line with parchment, and fill with pie weights. Bake 15 minutes. Remove weights and bake 5 more minutes until pale gold. Cool slightly.
3. Make the filling: Heat milk and vanilla in a saucepan until steaming. Whisk remaining ¼ cup sugar, cornstarch, and eggs in a bowl. Slowly whisk in hot milk, then return to pan. Cook over medium heat, stirring constantly, until thickened (about 5 minutes). Off heat, stir in 1 tbsp butter.
4. Pour filling into crust and sprinkle with cinnamon. Bake 20 minutes until set but slightly wobbly. Cool completely before slicing.

The magic? That delicate cinnamon crust cradling a silky, not-too-sweet custard—perfect with afternoon tea or as a fuss-free dessert.

Tip: For extra flavor, infuse the milk with a strip of lemon zest while heating (remove before mixing).

Cinnamon-Spiced Melk Tart

This South African-inspired dessert gets a cozy upgrade with warm cinnamon and a buttery crust—perfect for your next afternoon tea or potluck.

Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup unsalted butter, cold and cubed
• ¼ cup granulated sugar
• 1 large egg yolk
• 3 cups whole milk
• ½ cup granulated sugar
• 2 tbsp cornstarch
• 1 tbsp all-purpose flour
• 2 tsp ground cinnamon
• 1 tsp vanilla extract
• 2 large eggs
• Pinch of salt

Instructions:

1. Make the crust: Pulse 1 ½ cups flour, ¼ cup sugar, and a pinch of salt in a food processor. Add ½ cup cold butter and egg yolk; pulse until crumbly. Press into a 9-inch tart pan. Chill 30 minutes.
2. Preheat oven to 350°F. Bake crust for 15 minutes until lightly golden. Cool slightly.
3. Prepare the filling: Whisk 3 cups milk, ½ cup sugar, 2 tbsp cornstarch, 1 tbsp flour, 2 tsp cinnamon, and a pinch of salt in a saucepan. Cook over medium heat, stirring, until thickened (8–10 minutes). Remove from heat; stir in 1 tsp vanilla.
4. Whisk 2 eggs in a bowl. Slowly temper with ½ cup hot milk mixture, then pour back into the saucepan. Cook 2 minutes, stirring constantly.
5. Pour filling into the crust. Bake at 350°F for 20 minutes until set. Cool completely before slicing.

The magic here? The custard stays silky while the cinnamon adds just the right warmth—no overpowering sweetness. Serve it slightly chilled for the best texture.

Tip: Dust with extra cinnamon before serving for a pretty finish!

Chocolate Drizzle Melk Tart

This South African-inspired dessert gets a decadent upgrade with a silky chocolate drizzle—perfect for impressing guests or treating yourself!

Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup granulated sugar
• ½ tsp salt
• ½ cup unsalted butter, cold and cubed
• 1 large egg yolk
• 2 cups whole milk
• 1 tsp vanilla extract
• ¼ cup cornstarch
• ½ cup dark chocolate chips
• 1 tbsp coconut oil

Instructions:

1. Prep the crust: In a food processor, pulse 1 ½ cups flour, ½ cup sugar, and ½ tsp salt. Add ½ cup cold butter and egg yolk; pulse until crumbly. Press into a 9-inch tart pan and bake at 350°F for 15 minutes until lightly golden. Cool completely.
2. Make the filling: Whisk 2 cups milk, 1 tsp vanilla, and ¼ cup cornstarch in a saucepan over medium heat. Cook, stirring constantly, until thickened (about 8 minutes). Pour into the cooled crust and chill for 2 hours.
3. Drizzle the chocolate: Melt ½ cup chocolate chips with 1 tbsp coconut oil in 30-second microwave bursts, stirring until smooth. Drizzle over the chilled tart. Let set for 10 minutes before slicing.

The contrast of the crisp crust, creamy custard, and glossy chocolate makes every bite irresistible. For a showstopping finish, sprinkle flaky sea salt over the chocolate drizzle!

Tip: Use high-quality dark chocolate (70% or higher) for a richer, less sweet drizzle.

Vanilla Bean Melk Tart

This creamy South African-inspired dessert is like a custard pie’s elegant cousin, with a delicate vanilla fragrance and a buttery crust that shatters at the touch.

Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup unsalted butter, cold and cubed
• ¼ cup granulated sugar
• 1 large egg yolk
• 2 cups whole milk
• 1 vanilla bean, split and seeds scraped (or 2 tsp vanilla extract)
• ⅓ cup granulated sugar
• 3 tbsp cornstarch
• 2 large eggs
• Pinch of salt
• 1 tbsp powdered sugar (for dusting)

Instructions:

1. Make the crust: Pulse 1 ½ cups flour, ½ cup cold butter, and ¼ cup sugar in a food processor until crumbly. Add 1 egg yolk and pulse until dough forms. Press into a 9-inch tart pan and chill 30 minutes. Bake at 350°F for 15 minutes until pale gold. Cool.
2. Prepare the filling: Simmer 2 cups milk with vanilla bean seeds (or extract) over medium heat. Whisk ⅓ cup sugar, 3 tbsp cornstarch, 2 eggs, and a pinch of salt in a bowl. Slowly pour hot milk into egg mixture, whisking constantly. Return to pot and cook, stirring, until thick (3–4 minutes). Strain over crust.
3. Chill tart 4 hours or overnight until set. Dust with 1 tbsp powdered sugar before serving.

The magic here is in the vanilla bean’s floral depth—skip the extract if you can, because those tiny black specks make every bite feel special.

Tip: For clean slices, dip your knife in hot water and wipe it between cuts.

Caramelized Melk Tart

This South African-inspired dessert is like a custard pie with a caramelized sugar crust—simple, comforting, and just sweet enough to feel like a treat.

Ingredients

• 1 (9-inch) pre-made pie crust, thawed if frozen
• 2 cups whole milk
• 3 large eggs
• 1/2 cup granulated sugar
• 2 tbsp all-purpose flour
• 1 tbsp cornstarch
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 tbsp unsalted butter, melted
• 1/4 cup brown sugar (for caramelizing)

Instructions

1. Preheat oven to 350°F. Press the pie crust into a 9-inch tart pan, trimming excess edges. Prick the bottom with a fork, then bake for 10 minutes until lightly golden. Let cool slightly.
2. In a saucepan, heat the whole milk over medium until steaming (don’t boil). In a bowl, whisk together the eggs, granulated sugar, flour, cornstarch, vanilla extract, and salt until smooth. Slowly pour the hot milk into the egg mixture, whisking constantly.
3. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until thickened (about 5 minutes). Stir in the melted butter. Pour the custard into the pre-baked crust.
4. Sprinkle the brown sugar evenly over the custard. Use a kitchen torch to caramelize the sugar until bubbly and dark amber (or broil for 1–2 minutes, watching closely). Cool completely before slicing.

The magic here is the crackly caramelized sugar topping—it adds a satisfying crunch to the creamy custard beneath.

Tip: For extra depth, swap the vanilla for 1/2 tsp ground cinnamon in the custard.

Almond Crust Melk Tart

This South African-inspired dessert gets a nutty upgrade with a buttery almond crust, making it a showstopper for any occasion.

Ingredients

• For the crust: 1 1/2 cups all-purpose flour, 1/2 cup almond flour, 1/4 cup granulated sugar, 1/2 tsp salt, 1/2 cup cold unsalted butter (cubed), 1 large egg yolk
• For the filling: 2 cups whole milk, 1/2 cup granulated sugar, 1/4 cup cornstarch, 2 large eggs, 1 tsp vanilla extract, 1/4 tsp ground cinnamon

Instructions

1. Make the crust: In a food processor, pulse 1 1/2 cups all-purpose flour, 1/2 cup almond flour, 1/4 cup sugar, and 1/2 tsp salt until combined. Add 1/2 cup cold butter and pulse until crumbly. Mix in 1 egg yolk until dough forms. Press into a 9-inch tart pan and chill for 30 minutes.
2. Preheat oven to 350°F. Blind-bake the crust for 15 minutes (lined with parchment and pie weights), then remove weights and bake 5 more minutes until lightly golden. Cool slightly.
3. Make the filling: Whisk 2 cups milk, 1/2 cup sugar, 1/4 cup cornstarch, 2 eggs, 1 tsp vanilla, and 1/4 tsp cinnamon in a saucepan. Cook over medium heat, stirring constantly, until thick (8–10 minutes). Pour into the crust.
4. Bake at 325°F for 20 minutes until the filling is set but slightly jiggly. Cool completely before slicing.

The almond crust adds a toasty depth to the creamy custard—perfect for those who love a little crunch with their silkiness.

Tip: For extra flair, sprinkle sliced almonds on top before baking!

Lemon Zest Melk Tart

This sunny, citrus-kissed tart is like a hug in dessert form—creamy, bright, and just sweet enough to satisfy without overwhelming.

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup powdered sugar
• ½ tsp salt
• ½ cup (1 stick) cold unsalted butter, cubed
• 1 large egg yolk
• 1 tbsp ice water
• 1 ½ cups whole milk
• ½ cup heavy cream
• 3 large eggs
• ⅔ cup granulated sugar
• 2 tbsp finely grated lemon zest (from 2–3 lemons)
• 2 tbsp fresh lemon juice
• ½ tsp vanilla extract

Instructions

1. Make the crust: Pulse 1 ½ cups flour, ½ cup powdered sugar, and ½ tsp salt in a food processor. Add ½ cup cold butter; pulse until crumbs form. Mix in 1 egg yolk and 1 tbsp ice water until dough clumps. Press into a 9-inch tart pan. Chill 30 minutes.
2. Preheat oven to 350°F. Bake crust for 15 minutes until pale gold. Cool slightly.
3. Make the filling: Whisk 1 ½ cups milk, ½ cup cream, 3 eggs, ⅔ cup sugar, 2 tbsp lemon zest, 2 tbsp lemon juice, and ½ tsp vanilla in a bowl. Pour into crust.
4. Bake 30–35 minutes until set but slightly wobbly in the center. Cool completely before slicing.

The magic here? The lemon zest infuses every bite with fragrance, while the custard stays luxuriously smooth—no cracks!

Tip: For clean slices, chill the tart for 1 hour and wipe your knife between cuts.

Coconut Milk Melk Tart

This dreamy South African-inspired tart swaps traditional milk for rich coconut milk, adding a tropical twist to a classic dessert.

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup powdered sugar
• ½ cup unsalted butter, cold and cubed
• 1 large egg yolk
• 1 (13.5 oz) can full-fat coconut milk
• ½ cup granulated sugar
• 3 tbsp cornstarch
• 1 tsp vanilla extract
• ¼ tsp ground cinnamon
• Pinch of salt

Instructions

1. Make the crust: Pulse 1 ½ cups flour, ½ cup powdered sugar, and ½ cup cold butter in a food processor until crumbly. Add 1 egg yolk and pulse until dough forms. Press into a 9-inch tart pan and chill 30 minutes.
2. Preheat oven to 350°F. Bake crust for 15 minutes until lightly golden. Cool completely.
3. Make the filling: Whisk 1 can coconut milk, ½ cup granulated sugar, 3 tbsp cornstarch, 1 tsp vanilla, ¼ tsp cinnamon, and a pinch of salt in a saucepan. Cook over medium heat, stirring constantly, until thickened (about 8 minutes).
4. Pour filling into the cooled crust. Chill for at least 4 hours until set.

The coconut milk gives this tart a luxuriously creamy texture with just a hint of cinnamon warmth—perfect for impressing guests without fuss.

Tip: For extra coconut flavor, toast shredded coconut and sprinkle on top before serving.

Raspberry Swirl Melk Tart

This dreamy South African-inspired tart combines a buttery crust, creamy custard, and a tangy raspberry swirl—perfect for impressing guests or treating yourself!

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar, divided
• 1/2 cup (1 stick) cold unsalted butter, cubed
• 1 large egg yolk
• 2 tbsp ice water
• 1 1/2 cups whole milk
• 3 large eggs
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup raspberry jam (seedless preferred)

Instructions:

1. Make the crust: Pulse flour, 1/4 cup sugar, and butter in a food processor until crumbly. Add egg yolk and ice water; pulse until dough forms. Press into a 9-inch tart pan. Chill 30 minutes.
2. Preheat oven to 350°F. Blind-bake crust with pie weights for 15 minutes. Remove weights; bake 5 more minutes until pale gold. Cool slightly.
3. Prepare filling: Whisk milk, eggs, remaining 1/4 cup sugar, vanilla, and salt until smooth. Pour into crust. Dollop jam on top, then swirl with a knife.
4. Bake 30–35 minutes until filling is set but slightly jiggly in the center. Cool completely before slicing.

The magic here? The jam sinks just enough to create a hidden fruity layer beneath the custard’s creamy surface. Serve chilled for the best texture contrast!

Tip: Warm the jam slightly for easier swirling—just don’t overmix or the colors will muddy.

Nutmeg Infused Melk Tart

This cozy South African-inspired tart is like a hug in dessert form—creamy, gently spiced, and perfect with a cup of tea.

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup granulated sugar, divided
• ½ cup unsalted butter, cold and cubed
• 1 large egg yolk
• 2 cups whole milk
• 3 large eggs
• 1 tsp vanilla extract
• 1 tsp freshly grated nutmeg, plus extra for dusting
• ¼ tsp salt

Instructions

1. Make the crust: Pulse flour, ¼ cup sugar, and salt in a food processor. Add butter and egg yolk; blend until crumbly. Press into a 9-inch tart pan. Chill 30 minutes.
2. Preheat oven to 350°F. Blind-bake crust for 15 minutes (line with parchment and pie weights). Remove weights; bake 5 more minutes until pale gold. Cool slightly.
3. Prepare filling: Warm milk in a saucepan over medium heat until steaming (don’t boil). Whisk eggs, remaining ¼ cup sugar, vanilla, and nutmeg in a bowl. Slowly whisk in warm milk.
4. Pour filling into crust. Bake 30–35 minutes until set with a slight jiggle. Cool completely, then dust with nutmeg.

The magic here? Nutmeg’s warmth shines without overpowering—just enough to make the custard taste like a spiced dream.

Tip: For extra depth, toast the nutmeg lightly before grating.

Gluten-Free Melk Tart

This South African-inspired dessert gets a gluten-free makeover with a buttery almond crust and a silky custard filling—perfect for those who crave classic flavors without the gluten.

Ingredients:

• For the crust: 1 ½ cups almond flour, ¼ cup granulated sugar, ¼ tsp salt, 6 tbsp melted unsalted butter, 1 large egg
• For the filling: 2 cups whole milk, ½ cup granulated sugar, 3 large eggs, 2 tbsp cornstarch, 1 tsp vanilla extract, ¼ tsp ground cinnamon

Instructions:

1. Make the crust: Preheat oven to 350°F. In a bowl, mix 1 ½ cups almond flour, ¼ cup sugar, and ¼ tsp salt. Stir in 6 tbsp melted butter and 1 egg until combined. Press evenly into a 9-inch tart pan. Bake for 12 minutes until lightly golden. Cool slightly.
2. Prepare the filling: In a saucepan, heat 2 cups milk over medium until steaming (don’t boil). Whisk ½ cup sugar, 3 eggs, 2 tbsp cornstarch, and ¼ tsp cinnamon in a bowl. Slowly pour hot milk into egg mixture, whisking constantly. Return to saucepan and cook, stirring, until thickened (about 5 minutes). Off heat, stir in 1 tsp vanilla.
3. Assemble: Pour filling into crust. Bake at 350°F for 20 minutes until set. Cool completely, then chill for 2 hours before slicing.

The almond flour crust adds a nutty richness that pairs beautifully with the delicate custard—no one will guess it’s gluten-free!

Tip: For extra flair, dust with powdered sugar or fresh berries before serving.

Mini Melk Tart Bites

These adorable mini melk tart bites bring all the creamy, cinnamon-spiced goodness of the classic South African dessert in a perfectly poppable form—ideal for parties or afternoon treats!

Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup unsalted butter, chilled and cubed
• ¼ cup granulated sugar
• 1 large egg yolk
• 1 (14 oz) can sweetened condensed milk
• ¾ cup whole milk
• 2 large eggs
• 1 tsp vanilla extract
• ½ tsp ground cinnamon
• Pinch of salt

Instructions:

1. Make the crust: Pulse flour, ½ cup cubed butter, ¼ cup sugar, and a pinch of salt in a food processor until crumbly. Add 1 egg yolk and blend until dough forms. Press into 24 mini muffin cups and bake at 350°F for 12 minutes until lightly golden.
2. Prepare the filling: Whisk together sweetened condensed milk, whole milk, 2 eggs, 1 tsp vanilla, and ½ tsp cinnamon until smooth. Pour into cooled crusts, filling each ¾ full.
3. Bake: Return to oven at 325°F for 15–18 minutes until filling is set but slightly jiggly. Cool completely before dusting with extra cinnamon.

The magic? That silky custard filling contrasts beautifully with the buttery shortbread crust—no fork required!

Tip: For a shortcut, use pre-made mini tart shells and reduce baking time to 10 minutes for the filling.

Pistachio Topped Melk Tart

This creamy, nutty tart is a showstopper with its velvety custard filling and crunchy pistachio topping—perfect for impressing guests or treating yourself!

Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup powdered sugar
• ½ cup unsalted butter, cold and cubed
• 1 large egg yolk
• 2 cups whole milk
• ½ cup granulated sugar
• ¼ cup cornstarch
• 1 tsp vanilla extract
• ½ cup shelled pistachios, roughly chopped
• 2 tbsp honey

Instructions:

1. Make the crust: Pulse flour, powdered sugar, and butter in a food processor until crumbly. Add egg yolk and blend until dough forms. Press into a 9-inch tart pan and chill for 30 minutes. Preheat oven to 350°F.
2. Bake crust for 15 minutes until lightly golden. Let cool.
3. Prepare the filling: Whisk milk, granulated sugar, and cornstarch in a saucepan over medium heat. Cook, stirring constantly, until thickened (about 8 minutes). Remove from heat, stir in vanilla, and pour into the cooled crust. Chill for 2 hours.
4. Top it off: Toast pistachios in a dry skillet over low heat for 3 minutes. Drizzle with honey, then scatter over the set tart.

The contrast of the silky custard against the honey-glazed pistachios makes every bite irresistible. It’s a dessert that feels fancy but comes together with pantry staples!

Tip: For extra flavor, sprinkle a pinch of sea salt over the pistachios before topping the tart.

Orange Blossom Melk Tart

This delicate, floral-infused tart is like a little slice of sunshine with its creamy custard and fragrant orange blossom water—perfect for a spring brunch or afternoon tea.

Ingredients

• 1 ½ cups all-purpose flour
• ¼ cup granulated sugar
• ½ tsp salt
• ½ cup unsalted butter, cold and cubed
• 1 large egg yolk
• 2 tbsp ice water
• 2 cups whole milk
• ½ cup heavy cream
• ⅓ cup granulated sugar
• 3 tbsp cornstarch
• 2 tsp orange blossom water
• 1 tsp vanilla extract
• Pinch of ground cardamom

Instructions

1. Make the crust: In a food processor, pulse 1 ½ cups flour, ¼ cup sugar, and ½ tsp salt. Add ½ cup cold butter and pulse until crumbly. Mix in 1 egg yolk and 2 tbsp ice water until dough forms. Press into a 9-inch tart pan and chill 30 minutes.
2. Preheat oven to 375°F. Bake crust for 15 minutes until lightly golden. Cool completely.
3. Make the filling: Whisk 2 cups milk, ½ cup cream, ⅓ cup sugar, and 3 tbsp cornstarch in a saucepan. Cook over medium heat, stirring constantly, until thickened (about 8 minutes). Remove from heat; stir in 2 tsp orange blossom water, 1 tsp vanilla, and a pinch of cardamom.
4. Pour filling into the cooled crust. Chill for 4 hours or until set. Serve with edible flowers or citrus zest.

The floral-citrus aroma of orange blossom water pairs magically with the cardamom-spiked custard, making this tart taste as elegant as it looks.

Tip: For a crisp crust, prick the bottom with a fork before baking and use pie weights or dried beans to prevent puffing.

Cardamom-Scented Melk Tart

This South African-inspired dessert is a creamy, subtly spiced custard tart with a buttery crust—perfect for impressing guests or treating yourself to something special.

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup (1 stick) unsalted butter, cold and cubed
• ¼ cup granulated sugar
• 1 large egg yolk
• 2 cups whole milk
• ½ cup heavy cream
• 3 large eggs
• ⅓ cup granulated sugar
• 1 tsp ground cardamom
• 1 tsp vanilla extract
• ¼ tsp salt

Instructions

1. Make the crust: Pulse 1 ½ cups all-purpose flour, ½ cup cold cubed butter, and ¼ cup granulated sugar in a food processor until crumbly. Add 1 egg yolk and pulse until dough forms. Press into a 9-inch tart pan and chill for 30 minutes.
2. Preheat oven to 350°F. Blind-bake the crust for 15 minutes (lined with parchment and pie weights), then remove weights and bake 5 more minutes until pale gold. Cool slightly.
3. Make the filling: Warm 2 cups whole milk and ½ cup heavy cream in a saucepan over medium heat until steaming (do not boil). Whisk 3 eggs, ⅓ cup granulated sugar, 1 tsp cardamom, 1 tsp vanilla, and ¼ tsp salt in a bowl. Slowly whisk in the warm milk mixture.
4. Pour filling into the crust. Bake at 325°F for 30–35 minutes until set but slightly wobbly in the center. Cool completely before slicing.

The cardamom adds a floral warmth to the silky custard, while the crisp crust balances the creamy filling beautifully.

Tip: For extra fragrance, bruise a few whole cardamom pods in the milk as it heats, then strain before mixing with the eggs.

Chai Spice Melk Tart

This South African-inspired dessert gets a cozy twist with warm chai spices, making it the perfect treat to savor with a cup of tea.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg yolk
• 2 cups whole milk
• 1/2 cup granulated sugar
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• Pinch of salt

Instructions

1. Make the crust: Pulse 1 1/2 cups all-purpose flour, 1/2 cup powdered sugar, and 1/2 cup cold cubed butter in a food processor until crumbly. Add 1 egg yolk and pulse until dough forms. Press into a 9-inch tart pan and chill for 30 minutes.
2. Preheat oven to 350°F. Bake crust for 15 minutes until lightly golden. Let cool.
3. Prepare the filling: In a saucepan, whisk 2 cups whole milk, 1/2 cup granulated sugar, 2 tbsp cornstarch, 1 tsp vanilla, 1 tsp cinnamon, 1/2 tsp cardamom, 1/4 tsp ginger, 1/4 tsp cloves, and a pinch of salt. Cook over medium heat, stirring constantly, until thickened (about 8–10 minutes).
4. Pour filling into the cooled crust. Chill for at least 4 hours or until set.

The blend of cardamom and cloves gives this creamy tart a fragrant depth, while the buttery crust balances the spiced custard beautifully.

Tip: For extra warmth, sprinkle a dash of cinnamon on top before serving.

Brown Butter Melk Tart

This South African-inspired dessert gets a nutty upgrade with brown butter, adding depth to its creamy custard filling and buttery crust.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 tsp salt
• 1/2 cup (1 stick) unsalted butter, cold and cubed
• 1 large egg yolk
• 2 cups whole milk
• 1/2 cup heavy cream
• 1/2 cup (1 stick) unsalted butter, for browning
• 1/2 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/4 tsp ground cinnamon

Instructions

1. Make the crust: Pulse 1 1/2 cups flour, 1/2 cup sugar, and 1/2 tsp salt in a food processor. Add cold butter and egg yolk; pulse until crumbly. Press into a 9-inch tart pan. Chill 30 minutes, then bake at 350°F for 15 minutes until pale gold.
2. Brown the butter: Melt 1/2 cup butter in a saucepan over medium heat, swirling until nutty and amber (about 5 minutes). Strain through a fine sieve; set aside.
3. Make the filling: Whisk milk, cream, and browned butter in a saucepan over medium heat until steaming (do not boil). Whisk 1/2 cup sugar, eggs, vanilla, and cinnamon in a bowl. Slowly pour hot milk mixture into egg mixture, whisking constantly. Strain into the crust.
4. Bake at 325°F for 35–40 minutes until set with a slight wobble. Cool completely before slicing.

The brown butter transforms this classic tart into something richer, with caramel notes that balance the silky custard. Serve chilled for the cleanest slices.

Tip: For extra flavor, sprinkle the baked tart with flaky sea salt before serving.

Maple Syrup Melk Tart

This cozy twist on a classic South African dessert swaps traditional sugar for rich maple syrup, giving it a warm, caramel-like depth that’s irresistible.

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup unsalted butter, chilled and cubed
• ¼ cup ice water
• 2 cups whole milk
• ½ cup pure maple syrup
• 3 large eggs
• ¼ cup cornstarch
• 1 tsp vanilla extract
• ¼ tsp salt
• Ground cinnamon, for dusting

Instructions

1. Make the crust: Pulse flour and butter in a food processor until crumbly. Gradually add ice water until dough just comes together. Press into a 9-inch tart pan and chill for 30 minutes. Preheat oven to 350°F.
2. Blind bake: Line crust with parchment, fill with pie weights, and bake for 15 minutes. Remove weights and bake 5 more minutes until lightly golden. Cool slightly.
3. Prepare filling: Whisk milk, maple syrup, eggs, cornstarch, vanilla, and salt in a saucepan. Cook over medium heat, stirring constantly, until thickened (about 8–10 minutes). Pour into crust.
4. Bake: Return tart to oven and bake for 20 minutes until filling is set but slightly jiggly. Cool completely, then dust with cinnamon.

The magic here? The maple syrup caramelizes subtly in the custard, creating a silky texture with just the right balance of sweetness. Serve at room temperature for the best flavor.

Tip: For extra depth, swap ¼ cup of milk for heavy cream—it’ll make the filling even silkier!

Rosewater Melk Tart

This delicate South African-inspired tart blends creamy custard with a whisper of floral rosewater, all nestled in a buttery shortcrust—elegant enough for a tea party but simple enough for a weeknight treat.

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup powdered sugar
• ½ cup unsalted butter, cold and cubed
• 1 large egg yolk
• 2 cups whole milk
• ½ cup granulated sugar
• 3 tbsp cornstarch
• 2 large eggs
• 1 tsp vanilla extract
• 1 tbsp rosewater
• Pinch of salt

Instructions

1. Make the crust: Pulse 1 ½ cups all-purpose flour, ½ cup powdered sugar, and a pinch of salt in a food processor. Add ½ cup cold cubed butter and 1 egg yolk; pulse until crumbly. Press into a 9-inch tart pan and chill 30 minutes. Bake at 350°F for 15 minutes until pale gold. Cool.
2. Prepare the custard: Whisk ½ cup granulated sugar, 3 tbsp cornstarch, and a pinch of salt in a saucepan. Gradually whisk in 2 cups whole milk until smooth. Cook over medium heat, stirring constantly, until thickened (5–7 minutes). Remove from heat.
3. Finish the filling: Beat 2 large eggs in a bowl. Slowly whisk ½ cup of the hot milk mixture into the eggs to temper, then pour back into the saucepan. Cook 2 minutes, stirring, until glossy. Off heat, stir in 1 tsp vanilla extract and 1 tbsp rosewater. Pour into the cooled crust.
4. Chill at least 4 hours until set. Dust with powdered sugar before serving.

The rosewater adds a subtle perfume that elevates the classic custard, while the crisp crust keeps every bite balanced. Tip: For extra fragrance, sprinkle edible rose petals on top just before serving.

Blueberry Compote Melk Tart

This dreamy melk tart gets a fruity upgrade with a swirl of homemade blueberry compote—think creamy custard meets jammy berries in every bite.

Ingredients

• 1 (9-inch) pre-baked pie crust (store-bought or homemade)
• 2 cups fresh or frozen blueberries
• 1/4 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp cornstarch
• 2 cups whole milk
• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/4 tsp ground cinnamon

Instructions

1. Make the compote: In a saucepan over medium heat, combine blueberries, 1/4 cup sugar, lemon juice, and cornstarch. Cook for 8–10 minutes, mashing gently until thickened. Let cool slightly.
2. Prep the custard: Whisk together milk, 1/2 cup sugar, flour, eggs, vanilla, salt, and cinnamon in a bowl until smooth.
3. Assemble: Spread half the compote over the pie crust, then pour custard on top. Dollop remaining compote and swirl with a knife.
4. Bake: At 350°F for 40–45 minutes until the custard is set with a slight jiggle in the center. Cool completely before slicing.

The contrast of the tangy blueberry swirls against the velvety custard makes this tart a showstopper—no one will guess how simple it is to make!

Tip: For a glossy finish, brush the baked tart with warm apricot jam before serving.

Conclusion

With 20 delightful melk tart recipes, there’s a perfect treat for every occasion—whether you’re craving classic comfort or a creative twist. We hope you find a new favorite to bake and share! Don’t forget to leave a comment telling us which recipe you loved most, and pin this roundup for your next sweet craving. Happy baking!