Classic Custard Tart (Jode Tert) – Layered Biscuit & Custard Cake

This layered custard tart is pure comfort food — thin, crisp biscuit rounds sandwiched between silky homemade custard, stacked high and left to rest until the layers soften into something between cake and pudding. It’s the kind of bake that tastes like childhood, and somehow tastes even better the next day.

Also known as Jode Tert, this classic layered custard cake combines thin baked biscuit rounds with a rich, homemade custard filling. Made in advance and chilled overnight, the custard gently softens the biscuit layers into a tender, moist cake — no baking-day rush required.

Six thin biscuit layers. Five layers of creamy custard. One night in the fridge. That’s all it takes to turn simple pantry ingredients into this beloved layered custard tart — a make-ahead dessert that only gets better with time.

Ingredients

For the Crust:

• 1 tbsp butter
• ¼ cup sugar
• 2 tsp baking powder
• 2 eggs
• 1 cup flour

For the Custard Filling:

• 40 ml custard powder
• 40 ml cornflour
• 2 ml salt 200 ml sugar
• 750 ml boiling milk
• 1 egg, beaten
• 5 ml vanilla essence

Instructions

1. Crust: Cream butter and sugar. Beat in eggs one at a time. Fold in dry ingredients to a soft, rollable dough. Divide into 6, roll thin, rest, then bake at 190°C/374°F for 10 minutes per round — watch closely, they burn fast.
2. Custard: Whisk custard powder, cornflour, salt, and sugar. Stir in boiling milk, egg, and vanilla. Cook gently until thick. Cool, then divide into 5.
3. Assemble: Layer custard between 5 crusts, custard on top. Crumble the 6th crust over the top. Chill overnight — non-negotiable.

Old-Fashioned Layered Custard Cake – A South African Family Favourite

Irene Muller

Thin biscuit layers, creamy custard, one night in the fridge — this old-fashioned custard tart is worth the wait.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 40 minutes mins

Course Dessert, Snack, Tea Time

Cuisine Jewish, South African

Servings 8

Ingredients

  

For the Crust:

• 1 tbsp butter
• ¾ cup sugar
• 2 tsp baking powder
• 2 eggs
• 1 cup flour

For the Custard Filling:

• 40ml custard powder
• 40ml cornflour
• 2ml salt
• 200ml sugar
• 750ml boiling milk
• 1 egg beaten
• 5ml vanilla essence

Instructions

 

• 

For the Crust:

• Preheat oven to 190°C / 374°F.
• Beat butter and sugar until creamy.
• Add eggs one at a time, mixing well after each addition.
• Add dry ingredients and mix to form a rollable dough.
• Divide dough into 6 equal balls.
• Roll each ball out thinly into a round. Place in a covered container and rest.
• Bake rounds on a prepared baking sheet for 10 minutes each. Watch closely — they burn easily.

Keyword Cornflour, Custard Powder, Eggs, Vanilla