Brandy And Milk Tart Samoosas

A delicious twist on two South African favourites.

Melktert, the Afrikaans name for ‘milk tart’ is a classic and quintessential South African dessert consisting of a sweet pastry crust, filled with a mild, creamy custard of milk, flour, sugar, and eggs, baked in a round pie tin and dusted with cinnamon after baking. This proudly South African dessert is omnipresent in the country and you will find it at every church bazaar, supermarket and bakery.

The name Brandy comes from the Dutch word brandewijn, translating to “burnt wine”, referring to the application of heat in distillation. Commercial distillation of brandy from wine originated in the 16th century. According to one story, a Dutch shipmaster began the practice by concentrating wine for shipment, intending to add water upon reaching home port, but the concentrated beverage immediately found acceptance.


  • 1 roll puff pastry, thawed
  • 400 ml full cream milk
  • 100 ml brandy
  • 1 stick cinnamon
  • 15 ml butter
  • 5 ml vanilla essence
  • 30 ml cake flour
  • 30 ml maizina
  • 2 extra-large eggs, separated
  • 80 ml sugar

Samoosa alterations:

  • 45 ml mixed citrus peel
  • 5 ml vanilla essence
  • Omit the egg whites
  • 10 sheets phyllo pastry


Classic milk tart:

  1. Heat 300 ml of the milk together with the brandy, cinnamon and the butter.  Leave to stand for 15 minutes before removing the cinnamon stick.  Add the essence.
  2. Mix the flour and cornflour. Beat egg yolks and remaining milk together. Mix with the flour and cornflour.
  3. Add a little of the warm milk to the flour mixture and add to the heated milk in a saucepan.  Cook until thick.
  4. Remove from the heat and add sugar.  Leave to cool.  Beat egg whites until soft peaks form.  Fold into the filling.  Spoon into the prepared pastry shell and bake in a preheated oven at 200°C for 10 minutes and then at 180°C for 15 minutes.
  5. Then lower heat to 160°C and bake for 20 more minutes until golden and risen. Makes 1 tart

To make milk tart samoosas:

  1. Follow the same recipe as for milk tart but add 45 ml mixed citrus peel and a few drops of vanilla essence to the milk.
  2. Omit the egg whites.
  3. Use 10 sheets of phyllo pastry.  Cut into 8 x 36 cm strips (more or less).
  4. Brush a strip with melted unsalted butter.  Place another strip on top and brush with butter.  Place a tablespoon of the filling at the top.  Fold over to form a triangle.
  5. Continue folding over to form a samoosa.
  6. Place on a greased baking sheet and brush with more butter. Sprinkle with cinnamon sugar.
  7. Bake in a preheated oven at 220° C for 15 minutes or until golden and puffed.