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Milk Tart

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I think this is the first time I’m posting a recipe so soon after making it. Mr Munchies shared a picture of this Milk Tart on his personal Facebook page on Sunday and I’ve had so many requests for it since. Milk Tart

Milk Tart is a South African classic. A biscuit base with a smooth milky filling.

I love the effect on the top. This stencil is Martha Stewart brand. My sister in law bought it for me after visiting the US a few years ago (Thank you!). I finally pulled it out and used it. I love the way it turned out (even if it is a little too small).

South African Milk Tart

If you’re reading this and you’ve never heard of Milk Tart before, seriously consider trying this, you won’t be sorry! It will become a new favourite at your place. I used South African Tennis Biscuit for the base in the recipe but any plain and simple biscuit will do.

Print Recipe
5 from 1 vote

Milk Tart


  • Base
  • 250 g biscuit
  • 100 go butter
  • Filling
  • 1 can condensed milk
  • 3 cans fresh milk using the condensed milk can
  • 3 1/2 tblsp corn flour
  • pinch salt
  • 2 eggs
  • 1 tsp vanilla essence
  • 2 tblsp butter
  • Ground Cinnamon


  • Crush your biscuits until they become fine crumbs. Melt the butter and mix it into the crumbs until combined. Press into a tart pan using the base of a glass to pat down. Also press the biscuit mix into and along the sides. (a tart pan with a removable base works best, I used a 26cm tart pan, or you could try a springform pan). Place the pan in the fridge to harden while you make the filling.
  • Place the condensed milk and 2 1/2 cans of milk on the stove on a med-high heat, watch it carefully and stir often so it does not stick and burn. While the milk mixture is on the stove, mix together eggs, vanilla essence, cornflour and the leftover 1/2 can of milk, beat this up well. Wait for the milk mixture to come to the boil and whisk in your egg mixture. Keep stirring until it thickens to a custard like consistency, again ensure your mixture does not burn or stick to the bottom. Once thick take off the stove and stir in your butter. Pour into your base. Dust with cinnamon until the top is lightly covered. Let the milk tart cool and place in the fridge overnight.


Adapted from Nestle South Africa's mini cookbook "Quick and Easy Favourites - Condensed Milk".
By on May 27th, 2014

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19 thoughts on “Milk Tart”

    • Thank you. It still surprises me that people haven’t heard of Milk Tart. It is so delicious. Let me know how it turns out!

  1. As-Salaamu Alaykum sister,
    Great looking tart I’m sure it tastes as good as it looks! I’ve only recently heard of milk tart through a quiz app and had wondered what it looked like, now I know 🙂
    Barak Allahu fiki.

    • Wa Alaikumus Salaam, Thank you, JazakaAllah. It’s amazing where you learn new things these days, alhumdulillah. It usually has a full cover of cinnamon on top but I decided to snazzy it up with the stencil 🙂

    • Lol! Well I do have family in Canada, so you never know when I may be knocking at your door. LOL. Thank you!

      • Okay so here’s the thing – how big is your can of condensed milk? The ones here in Canada are smaller (300ml) than the ones in the US (weird I know) and I figured I should check before I made it!

        • When I first read your comment, I thought just go with it. Honestly, this recipe seems to be quite forgiving, as long as you make sure the mixture is really thick before you pour it onto the base. I was in a rush once and didn’t let it thicken, we had milk tart soup. Our condensed milk cans are between 380g and 400g, I don’t know how that measures in mls, sorry, if I had a can I would pour it out to measure for you but I don’t have one at the moment, you should be fine though in shaa Allah 🙂

    • Henna jazakaAllah! It’s such an underrated dessert, I always forget how good it is until I make it again.

  2. Can’t believe I didn’t comment on how yummy this was! Thanks for sharing this Faaiza and since I saw this stencil effect I’ve faked it quite a few times thanks to some cardboard an exacto!


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