Melktert (Milk Tart)

Why it's worth your time

Milk tart comes straight from the Cape Dutch settlers of the 17th century, a descendant of Dutch custard tarts made local with cinnamon. A buttery crust holds a wobbly milk-custard filling dusted with cinnamon — barely sweet, which is the point. It's the country's most-baked tart and shows up at every braai, funeral, and farm-stall counter. The best slice is a fresh, still-wobbly one at a farm stall or Bo-Kaap bakery, not the supermarket slab.