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Best Melktert in Sydney

“Lighter than Portuguese custard tarts, with a stronger milk flavour and a higher milk-to-egg ratio.”

Melktert

What the real thing tastes like

Melktert, Afrikaans for "milk tart", is a South African dessert consisting of a sweet shortcrust pastry containing a creamy filling made from milk, flour, sugar and eggs. The ratio of milk to egg is higher than in a traditional Portuguese custard tart (pastel de nata) or Chinese egg tart (dan ta), in which both was influenced by the Portuguese, resulting in a lighter texture and a stronger milk flavour. Some recipes require the custard to be baked in the crust, and others call for the custard to be prepared in advance, and then placed in the crust before serving. Cinnamon is often sprinkled over its surface. The milk used for the custard can also be infused with a cinnamon stick before preparation.

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Melktert is a South African milk tart that trades the egg-heavy richness of Portuguese pastéis de nata for something lighter and more milk-forward. A sweet shortcrust shell cradles a simple custard made from milk, flour, sugar, and eggs—the proportions tipped decisively toward cream and away from yolk. Cinnamon arrives as a finishing dust on top, or steeps into the filling itself before it meets the crust, whether that happens in the oven or on the plate.

Order it here when it has

  • lighter texture than comparable tarts
  • pronounced milk flavour
  • versatile preparation methods

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