Wednesday 14 August 2013

Milk Tart (Melktert) Recipe - Gluten Free

Milk Tart (or Melktert) is a South African favourite.
I was introduced to this delicious cinnamon smothered custard tart by my Sister-in-law and her South African hubby. My SIL is gluten intolerant and she made a similar version but I thought I would give you the recipe I adapted.
I am warning you now that it is pretty addictive!

Gluten Free Milk Tart


Gluten Free biscuits come in varying packet weights so the amount of butter you will need will also vary.

- 1 packet of Gluten Free biscuits (150-250g) (Plain is best but I used Gingernuts and it was delicious!)
- Melted butter - for 150g biscuits use 90g butter
                         - for 250g biscuits use 130g butter

- Crush biscuits in a food processor and mix with melted butter.
- Press into a LINED tart tin or pie dish, pressing biscuits up the sides of the tin as well as on the base.
- Refrigerate while making the filling.


4 ½ cups milk
2 ½ Tbsp cornflour
3/4 cup sugar
3 eggs
pinch of salt
2 ½ Tbsp gluten free flour
1 tsp vanilla essence
1 Tbsp butter

- Bring milk to the boil.
- Beat eggs well in a large bowl and add sugar, flour, cornflour and salt. Mix well.
- Pour the boiling milk into the egg mixture and stir well.
- Return milk mixture to the stove on a medium heat and stir constantly.
- Keep stirring until the mixture thickens to a custard consistency.
- Add vanilla and butter and mix in.
- Pour mixture into the biscuit base and smooth the top.
- Sprinkle liberally with cinnamon and allow to cool and set in the fridge.
- Enjoy!


  1. Thank you for this wonderful recipe. I have made it a few times 🙂 really delicious especially with the ginger biscuit crust. I used muscovado sugar in the custard which gave it a lovely colour and flavour. I'm here again as I want to make this as a present for a friend!

  2. Hi, I would love to make this - what type of gluten free flour can I use. Thank you ☺️

  3. I just made this. I was looking for a gluten free Melktert for so long. Cant wait to taste it.


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