RECIPE: Classic Milk Tart / Melktert…..And Samoosas


On the 27th of February South Africa celebrates one of our most beloved desserts.  It’s National Milk Tart day!

MOIRS has developed some marvellous milk tart recipes for us to try out and I thought I’d share them with you here on the blog.

According to Wikipedia, Milk Tart or Melktert, is a South African dessert consisting of a sweet pastry crust containing a creamy filling made from milk, flour, sugar and eggs with cinnamon sprinkled on top. It is thought that the Dutch first developed the dessert during their time in the Cape.
Below is the classic milk tart recipe together with a samoosa variation, how cool is that?

Classic milk tart



1 roll puff pastry, thawed

560 ml full cream milk

1 stick cinnamon

15 ml butter

5 ml MOIR’S vanilla essence

30 ml SASKO cake flour


2 extra large eggs, separated

80 ml sugar



Line a pastry dish with puff pastry.  Chill until needed.


Heat 500 ml of the milk together with the cinnamon and the butter.

Leave to stand for 15 minutes before removing the cinnamon stick.

Add the essence.

Mix the flour and corn flour.

Beat egg yolks and remaining milk together.

Mix with the flour and corn flour.

Add a little of the warm milk to the flour mixture and add to the heated milk in saucepan. Cook until thick.

Remove from the heat and add sugar.  Leave to cool.

Beat egg whites until soft peaks form.  Fold into filling.

Spoon into the prepared pastry shell and bake in a preheated oven at 200°C for 10 minutes and then at 180°C for 15 minutes.

Then lower heat to 160°C and bake for 20 more minutes until golden and risen.


Makes 1 tart


To make milk tart samoosas


Follow the same recipe as for milk tart but add 45 ml SUGARBIRD mixed citrus peel and a few drops of MOIR’S orange essence instead of MOIR’S vanilla essence to the milk.

Omit the egg whites.


Use 10 sheets of phyllo pastry.  Cut into 8 x 36 cm strips (more or less).

Brush a strip with melted unsalted butter.

Place another strip on top and brush with butter.

Place a tablespoon of the filling at the top.

Fold over to form a triangle.

Continue folding over to form a samoosa.

Place on a greased baking sheet and brush with more butter.

Sprinkle with cinnamon sugar.

Bake in a preheated oven at 220° C for 15 minutes or until golden and puffed.


Makes 24

About Author


Thuli Gogela is a Food Technologist with 8 years of experience developing products in food manufacturing. She is dedicated to discovering wholesome traditional dishes and recipes with a distinctive taste from different parts of the African continent. Thuli is well known for her food blog, Mzansi Style Cuisine which was established in 2010. She saw a gap in the traditional food market that people were hungry for. From there, it didn’t take long to build her brand. In 2013, she started writing a recipe column for the Cape Times for and has collaborated with some of the biggest brands in South Africa namely, Knorr, Nedeburg Wines, First Choice and Spekko rice. Not only does Thuli feature traditional African dishes, she’s also open to developing recipes, food consultations and brand collaborations.

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