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  • Writer's pictureThe Cape Restaurant

Milktart...memories of a childhood Christmas

This is a tart that was one of our staples through the festive season, with visitors passing through I remember as a child eating my fare share of Milktart and still it lives on as a speciality of South Africa as well as at The Cape in Beaconsfield.



Ready made puff pastry

2 times 25cm/10 inches large tins or pie dishes rubbed with butter or you can put parchment paper in the bottom it gives the tart a rustic look when serving.


1 liter milk

6 cinnamon sticks

100g cake flour

100g cornflour

300g castor sugar

200ml cold milk to make paste

6 eggs

Salt if the butter is unsalted

200g butter cut into small cubes

Ground cinnamon


1. Preheat the oven to 220C

Roll out the pastry and line the dishes with the thinly rolled pastry. Keep cool.

2. Boil the milk with the cinnamon sticks

3. In a jug mix sugar, flour and cornflour

4. Add the 200ml cold milk to above number 3 and mix into a smooth paste

5. Add paste to boiling milk whisk all the time until mixture is thick just a few plops

6. Add eggs one at a time whisk after each egg take

off heat if it boils so it won’t curdle

7. Add the butter. Bring to the boil Let it plop once or

twice. The custard is now cooked

8. Pour hot custard into prepared dishes put in oven


9. Bake for 8 minutes on high 220C reduce the heat to 170 bake for another 40/45 minutes


10. Cool and sprinkle with cinnamon sugar if you like it sweeter

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