Aunty Jill’s Milk Tart: More Than Just a Sweet Treat

If you are reading this from a country besides South Africa, think Custard Tart.

Some people slip so easily into our families that we forget they don’t share our last name. Aunty Jill, is that person for us? When we lived in Johannesburg, South Africa, she quickly became part of our family. She is a gentle soul, always arriving with a bright smile—and usually a sweet treat (or two) for the Zoo. (our kids).

More Than Dessert

Aunty Jill brought more than milk tart; she brought presence. She sat with us, wine in hand, listening as if every word mattered. She turned ordinary visits into small celebrations, reminding us that sharing a moment is a way of sharing love. To us, her milk tart was the taste of belonging—a creamy custard, a crisp biscuit base, and a dusting of cinnamon. Each slice carried her heart, a true South African tradition.

A Surrogate Granny

She was the surrogate granny who spoiled us just enough, sharing laughter, life lessons, and joyful moments. She offered pearls of wisdom—reminders to be kind, to savour life, and to value every relationship.

Keeping the Tradition Alive

Years later, living in the US, making milk tart isn’t just following a recipe—it’s reviving a memory. I see her at our table, eyes twinkling, laughter echoing, her presence warm. Food carries stories and love forward. When I serve milk tart, I tell friends about Aunty Jill—the woman who was our granny at heart.
Today, I share her tradition with you. This milk tart is simple, comforting, and meant to be shared. More importantly, it reminds me that family can be anyone who shows up with love (and dessert).

Milk Tart Recipe (Melktert)

Ingredients:

  • 2 Eggs
  • ½ cup Milk
  • 2 Tbsp Flour
  • 1 Tbsp Maizena (heaped) (cornstarch)
  • Pinch of Salt
  • 1½ cups Milk
  • 1 Tbsp Margarine (or butter)
  • 1 tsp Vanilla Essence
  • ½ cup Sugar
  • Biscuit Base (e.g., crushed Tennis Biscuits or Biscoffi Biscuits mixed with melted butter)  – or a store-bought Graham Cracker crust.
  • Ground Cinnamon (for sprinkling)

Method:

  1. Break eggs into a shaker or bowl and whisk well – I use a small blender.
  2. Add ½ cup milk, flour, maizena, and salt. Shake or whisk until smooth.
  3. In a saucepan, heat 1 1/2 cups of milk, margarine, vanilla extract, and sugar until it just comes to a boil.
  4. Remove from the heat and slowly stir in the egg mixture.
  5. Return the saucepan to low heat. Stir continuously until the custard thickens and the lumps disappear.
  6. Pour the mixture into the prepared biscuit base.
  7. Sprinkle generously with cinnamon.
  8. Allow to cool at room temperature, then refrigerate until set.

A few pro Milk Tart tips

    • Stir the custard constantly while cooking to prevent burning.
    • For extra creaminess, you can replace some milk with evaporated milk.
    • If you like a softer set tart, use a bit less flour/maizena. For firmer slices, use slightly more.
    • Best served chilled with a cup of tea or coffee.

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Milk Tart Recipe Card. (798 downloads )

Try out another South African favourite – Crunchies!