Creamy Coconut Milk Tart (Melktart)
Milk tart, or melktert, is one of my all-time favorite desserts. It brings back so many memories of my mom in the kitchen, making silky custard, pudding, jelly, and cakes while I watched and learned. As a child, custard (packaged!) in particular was one of the first desserts I ever started making on my own, so it was no surprise that milk tart quickly became a comfort food I could never pass up. The buttery crust, creamy filling, and cinnamon (sometimes stronger, sometimes lighter) are simple but so satisfying.
For these versions, I’ve added a twist by using coconut milk in the filling (and toasted coconut flakes in the crust in the first version) for a subtle, unique flavor that enhances the sweet, nutty, tropical notes of the milk tart. I also made the custard slightly richer and creamier than the traditional version, so slices may be a touch softer than the classic, but the indulgent texture is intentional and totally worth it. In the second option, I swapped the traditional pastry for my favorite oatmeal crust to give it extra texture, thickness, and heartiness. Whether you’re a lifelong custard lover or just discovering this South African-inspired classic, it’s worth every bite.
Creamy Coconut Milk Tart
Classic South African milk tart (melktert) with a creamy coconut custard and an optional oatmeal crust for added texture. Sweet, comforting, and custard-forward—perfect for dessert lovers. This version is slightly richer and creamier than traditional milk tart, which may make slices less “perfectly set” than older recipes, but it delivers extra indulgence and flavor.
Ingredients
- 1 ½ cups coconut tennis biscuits (18–20 biscuits)
- 3 tbsp toasted coconut flakes
- 1 tbsp granulated sugar
- Pinch of salt
- ½ cup butter, melted (add more 1 tbsp at a time if needed)
- 1 ¼ cups whole milk
- ¾ cup coconut milk
- ½ cup condensed milk
- 2 tbsp granulated sugar
- 3 tbsp cornstarch
- 2 eggs
- 1 tbsp butter
- 1 tsp vanilla extract
- ¾ tsp cinnamon
- Pinch of nutmeg
- Pinch of cardamom
- 1 ½ cups coconut tennis biscuits (18–20 biscuits)
- 3 tbsp toasted coconut flakes
- 1 tbsp granulated sugar
- Pinch of salt
- ½ cup butter, melted (add more 1 tbsp at a time if needed)Extra cinnamon, for dusting
- 1¾ cups rolled or quick-cook oats
- 2½ sticks cold butter, cubed
- ²⁄₃ cup flour
- ²⁄₃ cup brown sugar
- 1 tsp salt
- 1 tsp cinnamon
Instructions
- Preheat oven to 325°F (160°C).
- Set aside the toasted coconut flakes.
- Pulse the biscuits in a food processor until they resemble coarse sand. Alternatively, crush them in a ziplock bag with a rolling pin.
- Transfer crushed biscuits to a bowl and mix with sugar, salt, and melted butter until the mixture resembles damp sand and holds together when pinched. Add more butter 1 tbsp at a time if needed.
- Press the mixture evenly into a pie dish, using a cut and your fingers to shape the sides. Sprinkle in the toasted coconut.
- Chill in the fridge for 10–15 minutes, then bake for 10–12 minutes. Cool while preparing the filling.
- In a small saucepan, heat the whole milk and coconut milk over low heat until steaming. Do not boil.
- In a separate bowl, whisk together the eggs, condensed milk, sugar, and cornstarch until smooth.
- Slowly whisk in the warm milk mixture into the egg mixture to temper it.
- Return the combined mixture to the saucepan and cook over low heat, stirring constantly for 5–8 minutes, until it thickens and can coat the back of a spoon.
- Stir in butter, vanilla, cinnamon, nutmeg, and cardamom.
- Pour the filling into the baked crust and bake for 15 minutes.
- Cool at room temperature for 1 hour, then chill overnight.
- Preheat oven to 350°F (175°C).
- In a large bowl, combine oats, flour, brown sugar, salt, and cinnamon. Cut in the cold butter with a pastry cutter until the mixture resembles large breadcrumbs. (Optional: pulse the dry ingredients with butter a few times in a food processor, but keep some texture—don’t over-process into a fine powder.)
- Press the mixture evenly into a greased 9-inch pie tin using the bottom of a measuring cup to compact the base and the sides.
- Bake for 15–20 minutes, until the crust is lightly browned and slightly crispy.
- Optional: To prevent shrinking or puffing, weigh down the crust with dried beans or pie weights on a piece of parchment paper while baking. If the crust does puff or shrink slightly, press it back into place gently while still warm.
- Let the crust cool completely before adding the filling.
Notes
For the oatmeal crust:
- Make sure butter is cold, this helps create that tender, crumbly texture.
- Pressing the crust evenly and firmly is key; uneven thickness can cause it to bake inconsistently.
- Using rolled oats gives a chewier, more textured crust, while quick-cook oats yield a slightly softer crust.
For 'classic' milk tart:
- Custard consistency: Make sure to whisk the cornstarch and eggs thoroughly before combining with warm milk to avoid lumps. The custard should coat the back of a spoon when fully cooked.
- Baking the tart: Keep an eye on the tart while baking—the filling should set but remain slightly wobbly in the center; it will firm as it cools.
- Crust options: You can use a traditional shortcrust pastry or swap in an oatmeal crust for extra texture and heartiness.
- Coconut twist: Using coconut milk adds a subtle tropical flavor, but you can substitute with regular milk if preferred.
- Serving: For neat slices, use a warm knife. Dust with cinnamon just before serving for a beautiful presentation.
- Storage: Store in the fridge, covered, for up to 3 days. Best served chilled or at room temperature.
Nutrition Facts
Calories
320Fat (grams)
18 gCarbs (grams)
36 gSugar (grams)
20 gProtein (grams)
6 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.