Celebrate Milk Tart Day with Tant’ Sannie se Melktert

Words: Crush

Some of South Africa’s most traditional desserts all begin with a dash of milk – think melkkos, mielie pap with ‘maas and the Milky Way of desserts, Milk Tart – a treat that has found comfort in the hearts and homes of many. Most of us don’t need any motivation to indulge in a slice of Milk Tart; it’s often the dessert centrepiece on Sunday lunch tables. It’s what we seek out at the local bakery when we ‘lus iets soet’ (crave something sweet). Everyone’s mother, aunt or grandmother makes it best, but nobody quite does it like Tant’ Sannie…

Tant Sannie se Melktert

Tant’ Sannie se Melktert Liqueur

Tant’ Sannie se Melktert is a cream liqueur infused with the quintessential flavours of the iconic dessert, Milk Tart – meaning you have your dessert and drink it too! This delicious liqueur has been distilled to perfection and filled with everything you love about Milk Tart. From the creamy base to the perfect balance of sweetness and spice, Tant’ Sannie se Melktert is undeniably traditional pudding in a glass.

Enjoy as a tot, poured over vanilla ice cream as a simple yet satisfying dessert, or how we like it – infused into our Milk Tart filling. The options are endless and delicious!

Tant’ Sannie se Melktert is the perfect tipple served over crushed ice on warmer nights, or infused in your coffee and topped with a sprinkle of cinnamon as a comforting drink on colder nights. A classic blend of nostalgic flavours, this stirring and incredibly smooth drink is ideal for sharing with friends and family on any occasion.

Celebrating Milk Tart Day

It’s safe to say that Milk Tart is firmly set in South African culture, from its origins until today, so much so that the 27th of February has officially been declared ‘National Milk Tart Day’! On this day, people all across the nation celebrate and bond over their love for the traditional dessert. 

Although the origins of Milk Tart are widely speculated, its earliest muses can be traced back to the Dutch cookbook, Een Notabel Boecxken van Cokeryen (1514) by Thomas van der Noot. Except, this version is called ‘Mattentart’.

In fact, almost every country has a version of Milk Tart, one might suggest it could have been influenced by its cousins – Italian Torte della Nonna, Portuguese Pasteis de Nata or French Flan Patissier.

This treasured treat spans generations and has been passed down from mother to daughter, recited by heart and etched in the memories of matriarchal heroes and tannies alike. Interestingly, earlier Milk Tart recipes focus on the filling portion, with many recipes excluding the base, perhaps leaving it to the imagination and preference of the baker. Whether you make your Milk Tart with a flaky puff pastry crust, enjoy it crustless or with a biscuit base, a dash of Tant’ Sannie se Melktert can only make it better! 

Recipe: Tant Sannie’s Milk Tart

Celebrate National Milk Tart Day with Tant’ Sannie and make this delicious Milk Tart recipe – it’s the perfect teatime treat for you and your family.

Serves: 8 | Prep Time: 15 minutes | Cook time: 20 mins | Difficulty: easy


1 packet (200 g) Tennis biscuits
125 g butter, melted

1 tin (397 g) condensed milk
1½  C (375 ml) full cream milk
100 ml Tant’ Sannie se Melktert cream liqueur
3 Tbsp (45 ml) cornflour
1 large egg
cinnamon to garnish


To crush the Tennis biscuits, either place into a Ziplock bag and use a rolling pin to crush, alternatively pulse in a stand mixer to a fine crumb. Add the melted butter to the biscuits and mix to combine. Pour the crumbs into a 20 cm pie dish and press in firmly, ensuring that you go up the sides of the dish as well.

Place the condensed milk, milk and Tant’ Sannie se Melktert cream liqueur into a saucepan and gently heat.

Mix the cornflour and egg in a small bowl to form a paste. Pour about a tablespoon of the milk mixture into the cornflour mixture, mix it well and then add it to the saucepan. Whisk continuously over a low heat until thickened, this should take about 8-10 minutes.

Pour the mixture into the biscuit-lined dish and place into the refrigerator to chill completely. Once cooled and set, dust the top evenly with cinnamon, then slice and serve.

Have a sweet tooth? Try some of Tant’ Sannie’s dessert recipes.

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