Melktert (/ˈmɛlktɛrt/, Afrikaans for milk tart) is a South African dessert originally created by the Dutch settlers in the "Cape" (South Africa)[1] consisting of a sweet pastry crust containing a custard filling made from milk, flour, sugar and eggs.

The ratio of milk to eggs is higher than in a traditional Portuguese custard tart, British custard tart or Chinese egg tart, resulting in a lighter texture and a stronger milk flavour.

[2] The dessert originated among settlers at the Dutch Cape Colony in the 17th century, and is believed to have developed from the Dutch mattentaart, a cheesecake-like dessert[3] which was included in the cookbook Een Notabel Boexcken Van Cokeryen (A Notable Book of Cookery) published by Thomas van der Noot around 1514.

A staple at church fetes and home industries, and commonplace in South African supermarkets,[4] melktert may be served chilled or at room temperature, or slightly warmed.

You can help Wikipedia by expanding it.This pie or tart-related article is a stub.