South African Melktert

My husband is South African and when I married him, I married his family and his history too.  One of the things I’ve enjoyed is the different recipes I’ve gained from his mom.  I tried one of the family favorites today; Melktert, or Milk Tart, is a custard pie. Often this is made with a regular pie crust, but this recipe from my mother-in-law is a “crustless” pie–it creates its own crust as it bakes. I love pie crust, and I make a pretty good pie crust if I do say so myself, but a pie that makes its own crust–thereby removing one time-consuming step?  I’m in.

Carol’s Crustless Melktert

2 Eggs separated

1 Tbs butter (melted)

1/2 C sugar

1/2 C flour

1/2 Tbs baking powder

2 C milk

1 tsp vanilla

pinch salt


Preheat oven to 350. Separate eggs. In a small bowl beat egg-whites until stiff. Set aside. In a large mixing bowl, combine egg yolks with melted butter and sugar. In a separate bowl combine flour and baking powder. Mix with egg yolk mixture. Add milk, vanilla and salt and beat well. Add stiffly beaten egg whites and beat well. Pour into greased pie pan and back for 30 minutes. Sprinkle with cinnamon and sugar.

Hint: this recipe doubles well. There’s a good reason for that. One is never enough!



4 thoughts on “South African Melktert

  1. Pingback: September Issue | Letters From Home

  2. Thanks for sharing a family recipe! Your mother in law’s custard pie sounds amazing and I love that I already have all of the ingredients in my pantry.

    This post would make a great addition to Our Growing Edge, a monthly blog link up just for new food adventures. It’s a fun way to share your new food experiences with other foodies. This month’s theme is FAMILY RECIPES which includes any recipe or food experience enjoyed by your family.

    More info including how to submit your link here:


  3. Pingback: Our Growing Edge Recipe Roundup-22 Family Recipes September 2016 – The Smallwood Parsonage

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