Melktert

Thin pastry holds a custard of milk, eggs, sugar and a little flour or cornflour, often infused with a cinnamon stick, and the tart is finished with a dusting of ground cinnamon.

Cooks disagree about method. Some bake the filling in the case, while many modern recipes cook the custard on the stove, pour it into a baked shell and let it set in the fridge. The Cape food writer C Louis Leipoldt recorded older versions flavoured with tangerine peel, almonds and even coconut milk, and observed that almost every cook had a personal method and scorned everyone else's.

An informal National Milk Tart Day is marked on 27 February each year.