18 Delicious Melk Tart Recipes for Every Occasion

Just when you thought melk tart couldn’t get any more delightful, we’ve rounded up 18 irresistible recipes that promise to sweeten every occasion. Whether you’re craving a classic version or eager to try a creative twist, this collection has something for every home cook in North America. Dive into our list and discover the perfect melk tart to bake, share, and savor today!

Traditional South African Melk Tart

Revered for its delicate custard filling and crisp, buttery crust, the Traditional South African Melk Tart is a dessert that whispers tales of heritage and comfort with every bite. Its simplicity belies the depth of flavor, making it a cherished recipe passed down through generations.

Ingredients

• 1 1/2 cups all-purpose flour (I love using King Arthur for its consistency)
• 1/2 cup unsalted butter, chilled and cubed (European-style butter elevates the crust)
• 1/4 cup granulated sugar (for that perfect hint of sweetness)
• 1 large egg yolk (room temperature eggs blend more smoothly)
• 2 cups whole milk (the richer, the creamier the custard)
• 1/2 cup granulated sugar (yes, more sugar for the custard)
• 2 tablespoons cornstarch (this is our thickening hero)
• 1 teaspoon vanilla extract (pure vanilla makes all the difference)
• A pinch of salt (to balance the sweetness)
• Ground cinnamon for dusting (a non-negotiable finish)

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s perfectly heated for the crust.
2. In a large bowl, combine the flour, cubed butter, and 1/4 cup sugar. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs. Tip: Keep everything cold for a flakier crust.
3. Add the egg yolk and mix until the dough comes together. Press the dough into a 9-inch tart pan, ensuring an even layer on the bottom and sides. Chill for 15 minutes to prevent shrinking.
4. Bake the crust for 15 minutes or until lightly golden. Let it cool slightly while you prepare the custard.
5. In a saucepan, heat the milk over medium heat until it’s just about to boil. In a separate bowl, whisk together 1/2 cup sugar, cornstarch, and salt. Gradually whisk in the hot milk, then return the mixture to the saucepan.
6. Cook over medium heat, stirring constantly, until the custard thickens enough to coat the back of a spoon, about 5 minutes. Remove from heat and stir in the vanilla extract. Tip: Constant stirring prevents lumps.
7. Pour the custard into the prepared crust and smooth the top. Dust generously with ground cinnamon. Chill for at least 2 hours to set completely. Tip: Chilling overnight enhances the flavors.

Keenly anticipated, the Melk Tart presents a harmonious blend of textures—the crisp crust giving way to the velvety custard, each bite a testament to its humble origins. Serve it chilled, with a dusting of cinnamon or a dollop of whipped cream for an extra indulgent touch.

Cinnamon Infused Melk Tart

Venturing into the realm of South African desserts, the Cinnamon Infused Melk Tart stands as a testament to the beauty of simplicity and the warmth of spices. This velvety custard tart, with its delicate cinnamon undertones, is a comforting embrace in every bite, perfect for those who cherish the finer, subtler flavors in life.

Ingredients

• 1 1/2 cups all-purpose flour (I always sift mine for a lighter crust)
• 1/2 cup unsalted butter, chilled and cubed (the colder, the flakier the crust)
• 1/4 cup granulated sugar (for that just-right sweetness)
• 1 large egg yolk (room temp eggs blend more smoothly)
• 2 cups whole milk (the richer, the creamier the filling)
• 1 cinnamon stick (for infusing, trust me, it’s worth the extra step)
• 1/2 cup granulated sugar (yes, more sugar, but it’s dessert after all)
• 2 tbsp cornstarch (the secret to a perfectly set filling)
• 2 large eggs (again, room temp is key)
• 1 tsp vanilla extract (pure extract makes all the difference)
• A pinch of salt (to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9-inch tart pan.
2. In a food processor, pulse the flour, cubed butter, and 1/4 cup sugar until the mixture resembles coarse crumbs.
3. Add the egg yolk and pulse until the dough just comes together. Tip: Overworking the dough makes it tough.
4. Press the dough evenly into the prepared tart pan and prick the base with a fork. Chill for 15 minutes.
5. Blind bake the crust for 15 minutes, then remove the weights and bake for another 5 minutes until golden. Tip: Use pie weights or dried beans to prevent puffing.
6. Meanwhile, in a saucepan, heat the milk and cinnamon stick over medium heat until steaming but not boiling. Remove from heat and let steep for 10 minutes.
7. In a bowl, whisk together 1/2 cup sugar, cornstarch, eggs, vanilla, and salt until smooth.
8. Remove the cinnamon stick from the milk and gradually whisk the milk into the egg mixture.
9. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened. Tip: A wooden spoon should leave a clear path when drawn through the custard.
10. Pour the custard into the pre-baked crust and bake for 20 minutes until set.
11. Let the tart cool to room temperature, then refrigerate for at least 2 hours before serving.

Every slice of this Cinnamon Infused Melk Tart reveals a silky custard with a whisper of cinnamon, encased in a buttery, crumbly crust. Serve it chilled with a dusting of cinnamon or a dollop of whipped cream for an extra indulgent treat.

Chocolate Drizzled Melk Tart

Kindly imagine a dessert that marries the creamy, comforting essence of a classic milk tart with the luxurious allure of chocolate. This Chocolate Drizzled Melk Tart is a sublime twist on the traditional, offering a silky custard nestled in a buttery crust, all adorned with a delicate chocolate drizzle that promises to enchant.

Ingredients

• 1 1/2 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1/2 cup unsalted butter, chilled and cubed (European-style butter elevates the crust)
• 1/4 cup granulated sugar
• 1 large egg yolk (room temperature blends more smoothly)
• 2 cups whole milk (the richer, the better for that velvety custard)
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 2 large eggs
• 1 tsp vanilla extract (pure vanilla makes all the difference)
• 1/2 cup dark chocolate chips (I prefer Ghirardelli for their melt-in-your-mouth quality)
• 1 tbsp coconut oil (helps the chocolate drizzle set beautifully)

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s perfectly heated for the crust.
2. In a food processor, pulse the flour, cubed butter, and 1/4 cup sugar until the mixture resembles coarse crumbs. Tip: Stop as soon as it reaches this texture to avoid overworking the dough.
3. Add the egg yolk and pulse just until the dough comes together. Press the dough into a 9-inch tart pan, ensuring an even layer on the bottom and sides. Chill for 15 minutes to prevent shrinking.
4. Bake the crust for 15 minutes, or until lightly golden. Let it cool slightly while you prepare the filling.
5. In a saucepan, whisk together the milk, 1/2 cup sugar, and cornstarch over medium heat until thickened, about 5 minutes. Tip: Constant whisking prevents lumps for a smoother custard.
6. Remove from heat and quickly whisk in the eggs and vanilla until fully incorporated. Pour the custard into the pre-baked crust.
7. Bake for 20 minutes, or until the custard is set but still slightly wobbly in the center. Cool completely on a wire rack.
8. Melt the chocolate chips and coconut oil together in a microwave-safe bowl in 30-second intervals, stirring until smooth. Drizzle over the cooled tart. Tip: Use a piping bag for more controlled and elegant drizzling.

Gracefully, this Chocolate Drizzled Melk Tart presents a harmonious blend of textures—from the crisp, buttery crust to the creamy custard and the snap of chocolate. Serve it chilled with a dusting of cocoa powder for an extra touch of sophistication, or alongside a cup of espresso to balance the sweetness.

Vanilla Bean Melk Tart

Amidst the bustling flavors of modern desserts, the Vanilla Bean Melk Tart stands as a testament to timeless elegance, its creamy filling and delicate crust whispering tales of tradition and sophistication.

Ingredients

• 1 1/2 cups all-purpose flour (I always sift mine for that extra fine texture)
• 1/2 cup unsalted butter, chilled and cubed (the colder, the flakier the crust)
• 1/4 cup granulated sugar (a little sweetness to balance the tart)
• 1 large egg yolk (room temperature eggs blend more smoothly)
• 2 cups whole milk (the richer, the creamier the filling)
• 1 vanilla bean, split and scraped (for those specks of pure vanilla magic)
• 1/2 cup granulated sugar (yes, more sugar, but it’s dessert after all)
• 3 tbsp cornstarch (the secret to a silky, thick filling)
• 2 large eggs (again, room temperature is key)
• 1 tbsp unsalted butter (for that glossy finish)

Instructions

1. Preheat your oven to 350°F (175°C) – a perfect temperature for a golden crust without overbaking.
2. In a large bowl, combine the flour and sugar. Add the chilled butter cubes and use your fingertips to rub them into the flour until the mixture resembles coarse crumbs.
3. Mix in the egg yolk until the dough comes together. If it’s too dry, a teaspoon of cold water can help. Tip: Don’t overwork the dough to keep it tender.
4. Press the dough evenly into a 9-inch tart pan with a removable bottom. Chill for 30 minutes to prevent shrinking during baking.
5. Bake the crust for 15-20 minutes until lightly golden. Let it cool while you prepare the filling.
6. In a saucepan, heat the milk and vanilla bean (seeds and pod) over medium heat until steaming but not boiling. Remove the pod.
7. Whisk together sugar, cornstarch, and eggs in a bowl until smooth. Gradually whisk in the hot milk.
8. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thick and bubbling, about 5 minutes. Tip: Constant stirring prevents lumps.
9. Remove from heat and stir in the butter until melted and smooth. Pour the filling into the cooled crust.
10. Chill the tart for at least 4 hours, or until set. Tip: A well-chilled tart slices beautifully.

Lusciously creamy with a hint of vanilla warmth, this tart is a dream when served with a drizzle of caramel or a sprinkle of fresh berries for a contrast in textures and flavors.

Caramelized Melk Tart

Savory and sweet collide in this caramelized melk tart, a dessert that marries the creamy texture of traditional melk tart with a beautifully caramelized top for a delightful contrast. Perfect for those who appreciate a sophisticated twist on classic flavors, this recipe promises to be a showstopper at any gathering.

Ingredients

• 2 cups all-purpose flour (I always sift mine for a lighter crust)
• 1/2 cup unsalted butter, chilled and cubed (quality butter makes all the difference)
• 1/4 cup granulated sugar (for that perfect hint of sweetness)
• 1 large egg, room temperature (helps with a smoother mix)
• 2 cups whole milk (the richer, the better for that creamy filling)
• 1/2 cup sugar (for caramelizing the top to golden perfection)
• 1 tsp vanilla extract (a dash of vanilla elevates the flavor profile)

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a large bowl, combine the sifted flour and granulated sugar. Add the chilled butter cubes and use your fingers to rub the mixture until it resembles coarse crumbs.
3. Beat the room temperature egg lightly and add it to the flour mixture, mixing until a dough forms. Tip: Avoid overworking the dough to keep the crust tender.
4. Press the dough evenly into a 9-inch tart pan, making sure to press up the sides. Chill in the refrigerator for 15 minutes to prevent shrinking during baking.
5. Blind bake the crust for 15 minutes, then remove the weights and bake for another 5 minutes until lightly golden. Tip: Use pie weights or dried beans to keep the crust flat.
6. While the crust cools, heat the milk in a saucepan over medium heat until just simmering. Stir in the vanilla extract.
7. Pour the milk mixture into the pre-baked crust, then sprinkle the remaining sugar evenly over the top.
8. Broil the tart for 3-5 minutes, watching closely, until the sugar caramelizes to a deep golden brown. Tip: Keep an eye on it to prevent burning.

Yielded is a caramelized melk tart with a crisp, buttery crust and a luxuriously creamy center, topped with a crackly caramelized sugar layer. Serve it slightly warm to highlight the contrast between the cool filling and the warm, crispy top, or pair with a dollop of whipped cream for an extra indulgent treat.

Gluten-Free Melk Tart

Gracefully blending tradition with innovation, this Gluten-Free Melk Tart offers a delightful twist on the classic South African dessert, perfect for those seeking a lighter, allergen-friendly option without compromising on taste or texture.

Ingredients

• 1 1/2 cups gluten-free flour blend (I find that a mix of rice and almond flour gives the best texture)
• 1/2 cup unsalted butter, chilled and cubed (for a flakier crust, keep it cold until use)
• 1/4 cup granulated sugar (a little extra can be sprinkled on top for a caramelized finish)
• 3 large eggs, room temperature (they incorporate more smoothly into the custard)
• 2 cups whole milk (for the richest flavor, though almond milk works in a pinch)
• 1 tsp vanilla extract (pure extract makes all the difference here)
• 1/4 tsp salt (to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9-inch tart pan.
2. In a large bowl, combine the gluten-free flour blend and salt. Add the chilled butter cubes and use your fingers to rub them into the flour until the mixture resembles coarse crumbs.
3. Stir in the granulated sugar, then press the mixture firmly into the bottom and up the sides of the prepared tart pan. Chill in the refrigerator for 15 minutes to firm up.
4. Blind bake the crust for 10 minutes, then remove any weights and bake for an additional 5 minutes until lightly golden. Tip: Use pie weights or dried beans to prevent the crust from puffing up.
5. While the crust cools slightly, whisk together the eggs, milk, and vanilla extract in a medium bowl until smooth. Pour the custard into the pre-baked crust.
6. Bake for 25-30 minutes, or until the custard is set but still slightly wobbly in the center. Tip: The tart will continue to set as it cools, so don’t overbake.
7. Allow the tart to cool completely at room temperature before slicing. For an extra touch, sprinkle the top with a little granulated sugar and briefly torch it for a brûléed effect.

A harmonious blend of creamy custard and crisp, buttery crust, this Gluten-Free Melk Tart is a testament to the beauty of simple ingredients coming together. Serve it chilled with a dusting of cinnamon or a dollop of whipped cream for an extra indulgent treat.

Vegan Melk Tart

Yearning for a dessert that marries simplicity with sophistication? This Vegan Melk Tart, a dairy-free twist on the classic South African treat, offers a creamy, cinnamon-infused filling nestled in a buttery, crumbly crust—perfect for any occasion.

Ingredients

• 1 1/2 cups all-purpose flour (I love using organic for its texture)
• 1/2 cup coconut oil, solid (the secret to a flaky crust)
• 1/4 cup powdered sugar (for that delicate sweetness)
• 1/4 tsp salt (just a pinch to balance the flavors)
• 2 cups almond milk (unsweetened is my go-to for its neutrality)
• 1/2 cup cornstarch (essential for the perfect set)
• 1/2 cup maple syrup (adds a lovely depth of flavor)
• 1 tsp vanilla extract (pure, for the best aroma)
• 1 tsp ground cinnamon (for that warm, spicy note)

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a large bowl, combine the flour, powdered sugar, and salt. Add the solid coconut oil, using your fingers to mix until the mixture resembles coarse crumbs.
3. Press the mixture firmly into a 9-inch tart pan, ensuring an even layer on the bottom and sides. Bake for 15 minutes, or until lightly golden. Tip: Chilling the crust for 10 minutes before baking prevents shrinkage.
4. While the crust bakes, whisk together almond milk, cornstarch, maple syrup, vanilla extract, and cinnamon in a saucepan over medium heat. Stir constantly until the mixture thickens to a custard-like consistency, about 5-7 minutes. Tip: A silicone whisk prevents scratching your pan.
5. Pour the filling into the pre-baked crust, smoothing the top with a spatula. Allow to cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to set. Tip: Covering the tart with plastic wrap directly on the surface prevents a skin from forming.

Creating this Vegan Melk Tart yields a dessert with a contrast of textures—crisp crust against the silky, spiced filling. Serve it chilled, garnished with a dusting of cinnamon or fresh berries for a pop of color and freshness.

Lemon Zest Melk Tart

Nothing heralds the arrival of summer quite like the bright, citrusy aroma of a Lemon Zest Melk Tart, a dessert that marries the tangy freshness of lemons with the creamy richness of milk in a delicate, buttery crust.

Ingredients

• 1 1/2 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1/2 cup unsalted butter, chilled and diced (European-style butter elevates the crust)
• 1/4 cup granulated sugar
• 1 large egg yolk (room temperature blends more smoothly)
• 2 tbsp ice water
• 1 1/2 cups whole milk (for that unbeatable creamy texture)
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 3 large egg yolks
• 2 tbsp unsalted butter
• 2 tbsp lemon zest (Meyer lemons add a floral note if you can find them)
• 1/4 cup fresh lemon juice

Instructions

1. Preheat your oven to 350°F (177°C) to ensure it’s perfectly heated for the crust.
2. In a food processor, pulse the flour, diced butter, and sugar until the mixture resembles coarse crumbs.
3. Add the egg yolk and ice water, pulsing until the dough just comes together. Tip: Overworking the dough makes it tough.
4. Press the dough into a 9-inch tart pan with a removable bottom, ensuring an even layer. Chill for 30 minutes to prevent shrinking.
5. Bake the crust for 15 minutes until lightly golden. Let it cool slightly.
6. In a saucepan, whisk together milk, sugar, and cornstarch over medium heat until thickened, about 5 minutes.
7. Whisk the egg yolks in a bowl, then gradually mix in a cup of the hot milk mixture to temper. Tip: Tempering prevents scrambled eggs.
8. Return the yolk mixture to the saucepan, cooking for 2 more minutes until custard-like. Remove from heat.
9. Stir in butter, lemon zest, and lemon juice until smooth. Pour into the pre-baked crust.
10. Chill the tart for at least 4 hours, or until set. Tip: A well-chilled tart slices cleanly.

Zesty and velvety, this Lemon Zest Melk Tart offers a sublime contrast between the crisp crust and the luscious, citrus-infused filling. Serve it adorned with edible flowers or a dusting of powdered sugar for an extra touch of elegance.

Coconut Melk Tart

Unveiling the Coconut Melk Tart, a dessert that marries the creamy richness of coconut with the delicate crispness of a perfectly baked tart shell, creating a symphony of textures and flavors that’s both refreshing and indulgent.

Ingredients

• 1 1/2 cups all-purpose flour (I always sift mine for a lighter crust)
• 1/2 cup unsalted butter, chilled and cubed (the colder, the flakier the crust)
• 1/4 cup granulated sugar (for that subtle sweetness)
• 1/4 tsp salt (to balance the flavors)
• 1 can (13.5 oz) coconut milk (full-fat for the creamiest texture)
• 1/2 cup heavy cream (it adds a luxurious richness)
• 3/4 cup granulated sugar (for the filling)
• 3 large eggs (room temperature blends better)
• 1 tsp vanilla extract (pure extract makes all the difference)
• 1/2 cup shredded coconut (toasted, for garnish)

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a large bowl, combine the flour, sugar, and salt. Add the chilled butter cubes and use your fingers to rub the mixture until it resembles coarse crumbs.
3. Press the mixture firmly into a 9-inch tart pan, ensuring an even layer on the bottom and sides. Chill in the refrigerator for 30 minutes to prevent shrinking.
4. Blind bake the crust for 15 minutes, then remove the weights and bake for another 10 minutes until golden. Tip: Use pie weights or dried beans to keep the crust from puffing up.
5. In a saucepan, whisk together the coconut milk, heavy cream, and sugar over medium heat until the sugar dissolves. Do not boil.
6. In a separate bowl, beat the eggs and vanilla extract. Slowly whisk in the warm coconut mixture to temper the eggs.
7. Pour the filling into the pre-baked crust and bake for 25-30 minutes until the filling is set but still slightly wobbly in the center. Tip: A knife inserted near the edge should come out clean.
8. Let the tart cool completely, then refrigerate for at least 2 hours to set. Tip: Chilling overnight enhances the flavors.
9. Garnish with toasted shredded coconut before serving.

Absolutely divine, the Coconut Melk Tart offers a creamy, velvety filling contrasted by a crisp, buttery crust. Serve it chilled with a drizzle of caramel or a scoop of vanilla ice cream for an extra touch of indulgence.

Almond Crust Melk Tart

Majestically nestled between the realms of dessert and pastry, the Almond Crust Melk Tart is a symphony of textures and flavors, offering a delicate almond crust that cradles a creamy, vanilla-infused filling. This dessert is a testament to the beauty of simplicity, where each ingredient plays a pivotal role in creating a harmonious bite.

Ingredients

• 1 1/2 cups all-purpose flour (I always sift mine for a lighter crust)
• 1/2 cup ground almonds (toasting them lightly beforehand brings out their nutty essence)
• 1/2 cup unsalted butter, chilled and diced (cold butter is key to a flaky crust)
• 1/4 cup granulated sugar (just enough to sweeten the crust without overpowering)
• 1 large egg yolk (room temperature blends more smoothly)
• 2 cups whole milk (the richer, the creamier the filling)
• 1/2 cup heavy cream (for that luxurious mouthfeel)
• 1/2 cup granulated sugar (dissolves beautifully into the custard)
• 3 large eggs (room temperature ensures even cooking)
• 1 tsp vanilla extract (pure extract makes all the difference)
• 1/4 tsp almond extract (a hint enhances the almond theme)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9-inch tart pan with removable bottom.
2. In a food processor, pulse the flour, ground almonds, and sugar until combined. Add the chilled butter and pulse until the mixture resembles coarse crumbs.
3. Add the egg yolk and pulse until the dough just comes together. Tip: If the dough feels too dry, a teaspoon of cold water can help bind it.
4. Press the dough evenly into the prepared tart pan, making sure to press up the sides. Chill in the refrigerator for 30 minutes to prevent shrinking.
5. Blind bake the crust for 15 minutes, then remove the weights and bake for another 5 minutes until lightly golden. Tip: Use pie weights or dried beans to keep the crust from puffing up.
6. Meanwhile, heat the milk and heavy cream in a saucepan over medium heat until just simmering. Remove from heat.
7. In a bowl, whisk together the sugar, eggs, vanilla, and almond extract until smooth. Gradually whisk in the warm milk mixture.
8. Strain the custard through a fine-mesh sieve into the pre-baked crust to ensure a silky texture.
9. Bake at 325°F (160°C) for 30-35 minutes, until the custard is set but still slightly wobbly in the center. Tip: A water bath can prevent cracking for a flawless finish.
10. Cool completely on a wire rack, then chill for at least 2 hours before serving.

Kaleidoscopic in its simplicity, the Almond Crust Melk Tart boasts a buttery, nutty base that contrasts beautifully with the smooth, vanilla-scented custard. Serve it adorned with fresh berries or a dusting of powdered sugar for an elegant finish.

Berry Topped Melk Tart

Amidst the warmth of summer, the Berry Topped Melk Tart emerges as a delightful confluence of creamy richness and the vibrant tartness of fresh berries, offering a dessert that’s as visually stunning as it is delicious.

Ingredients

• 1 1/2 cups all-purpose flour (I always sift mine for a lighter crust)
• 1/2 cup unsalted butter, chilled and cubed (the colder, the flakier the crust)
• 1/4 cup granulated sugar (for that subtle sweetness)
• 1 large egg yolk (room temperature blends more smoothly)
• 2 cups whole milk (the richer, the creamier the filling)
• 1/2 cup heavy cream (for that luxurious texture)
• 1/3 cup granulated sugar (adjust to your sweetness preference)
• 3 tbsp cornstarch (the key to a perfectly set filling)
• 1 tsp vanilla extract (pure extract makes all the difference)
• 2 cups mixed berries (fresh or frozen, but fresh adds a lovely contrast)

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a large bowl, combine the flour and sugar. Add the chilled butter cubes and use your fingertips to rub them into the flour until the mixture resembles coarse crumbs.
3. Mix in the egg yolk until the dough comes together. Press the dough into a 9-inch tart pan, ensuring an even layer on the bottom and up the sides. Chill for 15 minutes to prevent shrinking.
4. Bake the crust for 15 minutes or until lightly golden. Let it cool while you prepare the filling.
5. In a medium saucepan, whisk together the milk, cream, sugar, and cornstarch over medium heat. Continue whisking until the mixture thickens and bubbles, about 5 minutes.
6. Remove from heat and stir in the vanilla extract. Pour the filling into the cooled crust and smooth the top with a spatula.
7. Arrange the berries on top of the filling in a decorative pattern. Chill the tart for at least 2 hours to set completely.

When served, the Berry Topped Melk Tart presents a harmonious blend of textures—from the crisp, buttery crust to the velvety custard and the juicy burst of berries. For an extra touch of elegance, drizzle with a light honey glaze before serving.

Espresso Flavored Melk Tart

This Espresso Flavored Melk Tart is a sophisticated twist on the classic South African dessert, blending the rich, bold flavors of espresso with the creamy, delicate texture of melk tart. Perfect for coffee lovers and dessert aficionados alike, this recipe promises to elevate your baking repertoire with its elegant simplicity and depth of flavor.

Ingredients

• 1 1/2 cups all-purpose flour (I always sift mine for a lighter crust)
• 1/2 cup unsalted butter, chilled and cubed (European-style butter works wonders here)
• 1/4 cup granulated sugar
• 1 large egg yolk (room temperature eggs blend more smoothly)
• 2 tbsp ice water (just enough to bring the dough together)
• 2 cups whole milk (for that rich, creamy filling)
• 1/2 cup heavy cream (it adds a luxurious texture)
• 3 tbsp finely ground espresso (choose a high-quality brand for the best flavor)
• 1/2 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract (pure extract makes all the difference)
• 1/4 tsp salt (to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9-inch tart pan.
2. In a food processor, combine the flour, cubed butter, and sugar, pulsing until the mixture resembles coarse crumbs.
3. Add the egg yolk and ice water, pulsing just until the dough comes together. Tip: Overworking the dough can make it tough.
4. Press the dough evenly into the prepared tart pan, then chill for 30 minutes to prevent shrinking during baking.
5. Line the chilled crust with parchment paper and fill with pie weights. Bake for 15 minutes, then remove the weights and parchment and bake for another 10 minutes until golden. Tip: Blind baking ensures a crisp crust.
6. Meanwhile, heat the milk and heavy cream in a saucepan over medium heat until steaming but not boiling. Stir in the ground espresso until fully dissolved.
7. In a separate bowl, whisk together the sugar, eggs, vanilla extract, and salt until smooth. Gradually whisk in the warm milk mixture.
8. Strain the filling through a fine-mesh sieve into the pre-baked crust to ensure a silky texture. Tip: Straining removes any lumps for a smoother tart.
9. Bake for 25-30 minutes, or until the filling is set but still slightly wobbly in the center.
10. Allow the tart to cool completely on a wire rack before serving, which helps the filling to set properly.

Kick off your next dinner party with this Espresso Flavored Melk Tart, where the robust coffee notes perfectly complement the sweet, creamy filling. Serve it with a dusting of cocoa powder or a dollop of whipped cream for an extra touch of indulgence.

Mini Melk Tart Bites

Amidst the hustle of everyday life, these Mini Melk Tart Bites offer a moment of sweet serenity, blending the creamy, vanilla-infused custard with a buttery, crumbly crust in a delightful, bite-sized form.

Ingredients

• 1 cup all-purpose flour (I swear by King Arthur for consistent results)
• 1/2 cup unsalted butter, chilled and cubed (European-style butter elevates the flavor)
• 1/4 cup granulated sugar (for that perfect hint of sweetness)
• 1 large egg yolk (room temperature eggs blend more smoothly)
• 1 cup whole milk (the richer, the creamier the custard)
• 2 tbsp cornstarch (a must for thickening the custard just right)
• 1/4 cup granulated sugar (yes, more sugar, but it’s dessert after all)
• 1 tsp vanilla extract (pure vanilla makes all the difference)
• A pinch of salt (to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a mini muffin tin.
2. In a food processor, pulse the flour, chilled butter, and 1/4 cup sugar until the mixture resembles coarse crumbs. Tip: Keep the butter cold for a flakier crust.
3. Add the egg yolk and pulse until the dough comes together. Press a tablespoon of dough into each muffin cup, forming a small crust. Tip: Use the back of a spoon to smooth the dough evenly.
4. Bake for 12-15 minutes, or until the edges are lightly golden. Let cool in the tin.
5. Meanwhile, whisk together the milk, cornstarch, 1/4 cup sugar, vanilla extract, and salt in a saucepan over medium heat. Cook, stirring constantly, until the mixture thickens to a custard consistency, about 5 minutes. Tip: Constant stirring prevents lumps.
6. Remove from heat and let the custard cool slightly before spooning it into the cooled crusts.
7. Chill the tarts in the refrigerator for at least 1 hour before serving.

Kaleidoscopic in flavor, these Mini Melk Tart Bites boast a silky custard that contrasts beautifully with the crisp, buttery crust. Serve them on a vintage platter for an afternoon tea that feels straight out of a storybook.

Peanut Butter Melk Tart

Whisking together the creamy richness of peanut butter with the delicate sweetness of milk, this Peanut Butter Melk Tart is a dessert that promises to delight with every bite. Its velvety filling and crisp crust create a harmonious balance, making it a perfect treat for any occasion.

Ingredients

• 1 1/2 cups all-purpose flour (I always sift mine for a lighter crust)
• 1/2 cup unsalted butter, chilled and cubed (the colder, the flakier the crust)
• 1/4 cup powdered sugar (for that just-right sweetness)
• 1 cup smooth peanut butter (I swear by the natural kind for its pure flavor)
• 1 cup whole milk (warmed slightly to blend seamlessly with the peanut butter)
• 1/2 cup heavy cream (chilled, for whipping into soft peaks)
• 1 tsp vanilla extract (a dash of this elevates the entire dish)
• Pinch of salt (to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the crust.
2. In a large bowl, combine the flour, powdered sugar, and salt. Add the cubed butter and use your fingers to rub it into the flour until the mixture resembles coarse crumbs.
3. Press the mixture firmly into a 9-inch tart pan, ensuring an even layer on the bottom and up the sides. Chill for 15 minutes to prevent shrinking during baking.
4. Bake the crust for 20 minutes or until golden brown. Let it cool completely on a wire rack.
5. In a medium bowl, whisk together the peanut butter and warm milk until smooth. Stir in the vanilla extract.
6. Pour the peanut butter mixture into the cooled crust, spreading it evenly with a spatula.
7. In another bowl, whip the heavy cream to soft peaks. Gently fold it into the peanut butter mixture for a lighter texture.
8. Chill the tart in the refrigerator for at least 2 hours, or until set.

Yielding a dessert that’s both luxuriously smooth and satisfyingly crisp, this Peanut Butter Melk Tart is a testament to the magic of simple ingredients. Serve it with a drizzle of melted chocolate or a sprinkle of crushed peanuts for an extra touch of elegance.

Raspberry Swirl Melk Tart

Perfectly balancing the tartness of fresh raspberries with the creamy richness of a classic milk tart, this Raspberry Swirl Melk Tart is a showstopper that’s surprisingly simple to make. Its velvety filling and vibrant swirls make it a feast for the eyes as much as the palate.

Ingredients

• 1 1/2 cups all-purpose flour (I always sift mine for a lighter crust)
• 1/2 cup unsalted butter, chilled and cubed (the colder, the flakier the crust)
• 1/4 cup granulated sugar (just enough to sweeten the crust slightly)
• 1 large egg yolk (room temperature blends more smoothly)
• 2 cups whole milk (for the creamiest filling)
• 1/2 cup heavy cream (this is the secret to its luxurious texture)
• 3/4 cup granulated sugar (adjust to your sweetness preference)
• 1/4 cup cornstarch (essential for the perfect set)
• 2 large eggs (room temperature for a homogenous mixture)
• 1 tsp vanilla extract (pure vanilla makes all the difference)
• 1 cup fresh raspberries (plus extra for garnish)
• 1 tbsp lemon juice (to brighten the raspberry swirl)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9-inch tart pan.
2. In a food processor, pulse the flour, butter, and sugar until the mixture resembles coarse crumbs. Tip: Stop as soon as it comes together to avoid overworking the dough.
3. Add the egg yolk and pulse until the dough forms a ball. Press evenly into the prepared tart pan and chill for 15 minutes.
4. Bake the crust for 15 minutes until lightly golden. Let it cool slightly while you prepare the filling.
5. In a saucepan, whisk together milk, cream, sugar, and cornstarch over medium heat until thickened, about 5 minutes. Tip: Constant whisking prevents lumps.
6. Remove from heat and gradually whisk in the eggs and vanilla until smooth. Pour into the prepared crust.
7. Puree the raspberries with lemon juice and swirl into the filling with a knife. Tip: Don’t over-swirl to maintain distinct ribbons.
8. Bake for 25 minutes until the filling is set but still slightly wobbly in the center.
9. Cool completely, then chill for at least 2 hours before serving.

Best enjoyed chilled, this tart offers a delightful contrast between the crisp crust and the silky, fruit-laced filling. For an extra touch of elegance, serve each slice with a few fresh raspberries and a dusting of powdered sugar.

Salted Caramel Melk Tart

Delightfully indulgent and perfectly balanced, this Salted Caramel Melk Tart is a showstopper that marries the rich depth of caramel with a whisper of sea salt, all nestled in a buttery, crumbly crust. It’s a dessert that promises to elevate any occasion, from casual gatherings to festive celebrations.

Ingredients

• 1 1/2 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1/2 cup unsalted butter, chilled and cubed (European-style butter adds a luxurious richness)
• 1/4 cup granulated sugar
• 1 large egg yolk (room temperature blends more smoothly)
• 1 can (14 oz) sweetened condensed milk
• 1/2 cup brown sugar, packed (dark brown sugar lends a deeper flavor)
• 4 tbsp unsalted butter
• 1 tsp sea salt flakes (Maldon is my favorite for its crisp texture)
• 1 cup heavy cream
• 1 tsp vanilla extract (pure vanilla makes all the difference)

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s perfectly heated for the crust.
2. In a food processor, pulse the flour, cubed butter, and granulated sugar until the mixture resembles coarse crumbs. Tip: Over-processing can lead to a tough crust, so stop as soon as the mixture comes together.
3. Add the egg yolk and pulse until the dough forms. Press the dough evenly into a 9-inch tart pan with a removable bottom. Chill for 30 minutes to prevent shrinking.
4. Bake the crust for 15 minutes or until lightly golden. Let it cool slightly while you prepare the filling.
5. In a medium saucepan over medium heat, combine the sweetened condensed milk, brown sugar, and butter. Stir continuously for 5-7 minutes until the mixture thickens and turns a deep amber color. Tip: Constant stirring prevents burning and ensures a smooth caramel.
6. Remove from heat and stir in the sea salt flakes. Pour the caramel into the prepared crust, spreading it evenly.
7. In a separate bowl, whip the heavy cream and vanilla extract to soft peaks. Spread over the cooled caramel layer. Tip: For best results, ensure both the caramel and crust are completely cool to prevent the cream from melting.
8. Chill the tart for at least 2 hours before serving to allow the layers to set.

Perfectly creamy with a contrasting crunch from the crust, this tart is a symphony of textures and flavors. Serve it chilled with a drizzle of extra caramel or a sprinkle of sea salt on top for an extra touch of elegance.

Pistachio Melk Tart

Unveiling a dessert that marries the rich, nutty essence of pistachios with the creamy delicacy of melk, this tart is a testament to the beauty of simple ingredients transformed into something extraordinary. Perfect for those who appreciate the finer things in life, it’s a dish that promises to enchant with every bite.

Ingredients

• 1 1/2 cups all-purpose flour (I always sift mine for a lighter crust)
• 1/2 cup unsalted butter, chilled and diced (European-style butter elevates the flavor)
• 1/4 cup powdered sugar (for that just-right sweetness)
• 1 cup shelled pistachios, finely ground (the fresher, the better)
• 1 cup heavy cream (go for organic if you can)
• 1/2 cup whole milk (the richer, the creamier the filling)
• 1/4 cup granulated sugar (I find this amount perfectly balances the pistachios)
• 2 large eggs (room temperature blends more smoothly)
• 1 tsp vanilla extract (pure extract makes all the difference)

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s perfectly heated for baking.
2. In a food processor, pulse the flour, butter, and powdered sugar until the mixture resembles coarse crumbs. Tip: Keep the butter cold for a flakier crust.
3. Press the mixture firmly into a 9-inch tart pan, ensuring an even layer on the bottom and sides. Chill for 15 minutes to prevent shrinking.
4. Blind bake the crust for 15 minutes, then remove the weights and bake for another 5 minutes until golden. Tip: Use pie weights or dried beans for even baking.
5. While the crust cools, blend the ground pistachios, heavy cream, milk, granulated sugar, eggs, and vanilla extract until smooth.
6. Pour the filling into the pre-baked crust and bake for 25-30 minutes, until the filling is set but still slightly wobbly in the center.
7. Allow the tart to cool completely before slicing. Tip: A sharp, thin-bladed knife ensures clean cuts.

Lusciously creamy with a crisp, buttery crust, this pistachio melk tart is a dream come true for nut lovers. Serve it with a dusting of powdered sugar or a dollop of whipped cream for an extra touch of indulgence.

Orange Blossom Melk Tart

Perfumed with the delicate aroma of orange blossoms, this Melk Tart is a sublime dessert that marries the creamy richness of custard with the bright, floral notes of citrus. Perfect for a summer soirée or a quiet afternoon treat, its elegant simplicity belies the depth of flavor it delivers.

Ingredients

• 1 1/2 cups all-purpose flour (I like to sift mine for a lighter crust)
• 1/2 cup unsalted butter, chilled and cubed (the colder, the flakier the crust)
• 1/4 cup granulated sugar (for that just-right sweetness)
• 1 large egg yolk (room temp eggs blend more smoothly)
• 2 tbsp ice water (just enough to bring the dough together)
• 2 cups whole milk (the richer, the creamier the custard)
• 1/2 cup heavy cream (for an indulgent texture)
• 3/4 cup granulated sugar (adjust to your sweetness preference)
• 4 large egg yolks (again, room temp is key)
• 1/4 cup cornstarch (to thicken the custard perfectly)
• 2 tbsp orange blossom water (the star of the show, don’t skimp!)
• 1 tsp vanilla extract (pure is my go-to for the best flavor)

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for the crust.
2. In a food processor, pulse the flour, butter, and sugar until the mixture resembles coarse crumbs. Tip: Keep the butter cold for a flakier crust.
3. Add the egg yolk and ice water, pulsing until the dough just comes together. Overmixing leads to a tough crust.
4. Press the dough into a 9-inch tart pan, ensuring an even layer on the bottom and sides. Chill for 30 minutes to prevent shrinking.
5. Blind bake the crust for 15 minutes, then remove weights and bake for another 10 minutes until golden. Tip: Use pie weights or dried beans to keep the crust flat.
6. In a saucepan, heat the milk and cream over medium heat until just simmering. Stir occasionally to prevent a skin from forming.
7. Whisk together sugar, egg yolks, and cornstarch in a bowl until smooth. Gradually whisk in the hot milk mixture.
8. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened. Tip: A wooden spoon should leave a clear path when drawn through the custard.
9. Remove from heat and stir in the orange blossom water and vanilla extract.
10. Pour the custard into the baked crust and smooth the top. Chill for at least 4 hours, or until set.

Cool and creamy, this Orange Blossom Melk Tart is a study in contrasts—the crisp, buttery crust against the silky, fragrant custard. Serve it garnished with edible flowers or a sprinkle of orange zest for a touch of whimsy.

Conclusion

Kitchens across North America can now rejoice with these 18 delectable Melk Tart recipes, perfect for any gathering or cozy night in. Each recipe offers a unique twist on the classic, ensuring there’s something for every taste. We’d love to hear which one stole your heart—drop a comment below and don’t forget to share your baking adventures with us on Pinterest. Happy baking!

Bella Bacinos