Melktert, which means "milk tart" in Afrikaans, is a South African dessert consisting of a sweet pastrycrust containing a creamy filling made from milk, flour, sugar and eggs. The ratio of milk to egg is higher than in a traditional European custard tart or Chinese egg tart, resulting in a lighter texture and a stronger milk flavour. Some recipes require the custard to be baked in the crust, and others call for the custard to be prepared in advance, and then placed in the crust before serving. Cinnamon is often sprinkled over its surface. The milk used for the custard can also be infused with a cinnamon stick before preparation.
Melktert is described as a dessert that shows distinctive Dutch traits. To honor these similarities, a group of bakers in Bloemfontein has decided to create a recipe for special melkterts containing a small amount of ground tulip leaves.