This no-bake milk tart with Biscoff cookie base is a modern twist on the classic South African dessert. There is something irresistibly comforting about a milk tart, with its creamy custard filling, subtle sweetness and that signature hint of cinnamon. South African milk tart is easy to make, perfect for any occasion and guaranteed to impress.

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South African milk tart with Biscoff crust

Milk tart or melktert in Afrikaans, is a classic South African dessert with roots in Dutch colonial cuisine. It is said to be inspired by the Dutch custard tarts that were brought to the Cape in the 17th century.

Traditionally, it consists of a sweet pastry base filled with a silky smooth custard made from milk, eggs, flour, cornstarch and sugar. While milk tart is often baked; sometimes just the pastry base and other times the entire tart, this recipe offers a no-bake version that’s just as creamy and delicious.

For the base of this no-bake milk tart recipe I have opted for Lotus Biscoff cookies instead of the usual tennis biscuits used in South Africa. I wanted to combine both my husband’s and my heritage by creating a dessert that feels familiar yet with a modern twist. 

Lotus Biscoff cookies originate from Belgium and were first baked by Lotus Bakeries in the 1930’s. They have always been very popular in Belgium, loved for their caramelised sweetness and subtle warm spices. They soon became a European favorite and now even worldwide. The name Biscoff comes from the combination of biscuit and coffee as these crunchy cookies used to be enjoyed by dipping in a cup of coffee.

The rich spiced flavor combines wonderfully with the creamy, milky filling, giving it a modern twist to a classic South African dessert.

No bake milk tart ingredients

Here’s a list with the ingredients you’ll need to make this South African melktert with Biscoff base including some helpful notes:

For the crust

• Biscoff cookies: These Biscoff cookies have a delicious caramelised aroma with warm spices like ginger and cinnamon. If you cannot find Biscoff biscuits from Lotus Bakeries, in order to maintain the same flavor profile, you can try ginger biscuits, graham crackers, speculoos cookies or any other spiced cookies as an alternative.
• Butter: Preferably use unsalted butter to better control the overall flavor. Make sure it’s fully melted as this binds the cookie crumbs together and allows the crust to hold its shape without having to bake it.

For the no bake milktart filling

• Milk: Use whole milk (full cream) as it gives the filling the richest, creamiest texture, but low fat milk also works if that’s what you have on hand or prefer to use.
• Eggs: Eggs help thicken and stabilise the custard. They add richness and give the filling its classic silky milk-tart texture.
• Sugar: This milk tart was made using granulated sugar.
• Vanilla: Use either a dash of vanilla sugar or vanilla essence.
• Flour: Use plain or all purpose flour to help stabilise the custard and give it a slightly creamier and more resilient texture.
• Cornstarch: Maizena or cornstarch is the main thickener that gives the custard a smooth, pudding-like texture. It sets quickly and ensures the filling holds its shape.
• Cinnamon: The classic finishing touch and signature flavor of milk tart. A light dusting over the top adds the characteristic warm aroma and iconic look.

How to make a no bake milk tart

Note: All the exact quantities of the ingredients can be found in the recipe card at the bottom of this post.

This South African milk tart comes together easily and requires no oven baking. Follow the steps below to make the most creamy custard filling and the spiced Biscoff cookie crust.

Make the Biscoff crust

• Crumble the cookies: Break the cookies or biscuits roughly by hand and place them in a food processor or blender. Pulse until you have fine even crumbs. If you don’t have a blender, you can finely crumb them either by hand or add them in a sealed plastic bag and roll over them with a rolling pin until finely crumbed. Transfer the crumbs to a mixing bowl.

• Add the butter: Pour the melted butter over the cookie crumbs and mix until all the crumbs are evenly coated and the mixture resembles wet sand.
• Form the crust: Add the crumb mixture into a tart pan and use the back of a spoon or spatula to press the crumbs firmly and evenly across the base and up the sides. This recipe is based on a tart pan of about 10-11 inches or 27 cm in diameter.
• Chill the crust: Place the tart pan in the fridge and allow the crust to chill and firm up while you prepare the milk tart filling.

Prepare the filling

• Warm the milk: Pour the milk into a medium sized saucepan and warm it over medium heat until it’s just about to reach a simmer. Do not let it boil!
• Mix the ingredients: Meanwhile, add the dry ingredients (sugar, cornstarch, flour and vanilla sugar) to a mixing bowl and whisk until combined. Add the eggs to the bowl with dry ingredients and whisk until you have a smooth mixture.
• Temper the eggs: Slowly add a ladle of the warmed milk into the egg mixture while whisking continuously until the mixture is smooth. This will gently warm the eggs and will prevent curdling when added back to the milk in the saucepan.
• Combine and cook the custard: Slowly pour the tempered egg mixture into the saucepan with the warmed milk. Place over medium heat and cook while stirring constantly until the mixture thickens into a pudding like custard. This will take a few minutes. Just make sure to keep stirring otherwise it might stick to the bottom or form lumps.
• Make the milk tart: Carefully pour the warm and thick custard over the chilled Biscoff crust and spread it evenly with a spatula. Place the milk tart in the fridge and let it cool and set for at least 4 hours.
• Add cinnamon: Just before serving, lightly dust the whole top of the milk tart with ground cinnamon to give it its classic taste and aroma.

How to store

This Biscoff milk tart can be made in advance and stored in the fridge for up to 3-4 days. Cover the tart with plastic wrap or place in an airtight container.

It’s perfect for meal prep or for occasions when you need a dessert but won’t have time to make it on the day. Just chill ahead and serve when needed.

More South African recipes to try

• Bobotie: A delicious Malaysian inspired sweet mince curry.
• Stuffed Peppadew peppers: Sweet piquanté peppers stuffed with cream cheese.
• Chakalaka: Spiced vegetable relish.
• Peanut butter sautéed cabbage

Did you make this recipe? I’d love to hear how it turned out! Leave a comment with rating below and share a picture with the hashtag #thetastychilli and tag me on Instagram, Facebook or Twitter.