There’s no dessert more proudly South African than milk tart! Whether
you love it traditional, with a modern twist, or reimagined in new ways,
we’ve got seven irresistible recipes to inspire your next bake. From
Amarula-infused indulgence to crispy spring rolls and even a no-churn
ice cream, this lineup celebrates the creamy, spiced delight in all its
forms. So, grab your whisk, dust off the cinnamon, and get ready to
enjoy milk tart like never before – just in time for National Milk Tart Day
on 27 February!
by Elizabeth Ramekoa
from The Great Marula Menu by The Lazy Makoti and J’Something
A proudly South African treat with a boozy twist! This Amarula-infused milk tart is silky, spiced, and irresistibly creamy – perfect for any occasion, but especially for National Milk Tart Day on 27 Feb!
Tom’s Milk Tart with Naartjie Peel
by Tannie Maria
from Recipes to Die Live For: A Tannie Maria Cookbook by Sally Andrew
“It was this letter from Tom that got me looking for a murderer. It was a messy business and I am still recovering. But what I also found for Tom was the most delicious milk tart recipe ever.”
from Dinner at Matloha’s
Creamy, comforting, and oh-so-smooth – Liziwe Matloha’s milk tart is the taste of home in every bite. A golden crust, velvety filling, and a dusting of cinnamon make it simply irresistible!
by Mmule Setati
from Feed my Tribe
No churn, no fuss – just pure creamy bliss! This spiced vanilla ice cream is rich, velvety, and ready to scoop after a simple mix-and-freeze. Who’s grabbing a spoon?
by Zola Nene
from Simply Seven Colours
Golden, crispy, and packed with creamy cinnamon goodness—these indulgent treats are the perfect sweet snack! Rolled, fried, and dusted in cinnamon sugar, they’re impossible to resist. Serve warm and enjoy!
deur Tiaan Langenegger
uit Onthoukos
“Ons het dikwels op Sondae melkkos in my ouerhuis geëet. Dit is amper so ’n bietjie soos melktert, maar Sondag-melktert …”
uit Lekker en Goed
“Van melktert kan ek net nie genoeg kry nie. Pleks van outentieke skilferkors gebruik ek fillodeeg en die vulsel is ook glad nie te soet nie. Ek hou veral van die effense amandelgeursel wat die vulsel het.”
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