This rooibos milk tart is surprisingly easy to make and is a delicious twist on the old favourite. Floris Smith, executive chef at Bushmans Kloof in the Cederberg, made this on a rooibos cooking course weekend at the luxury lodge.
Serves 8 – 10
You’ll need:
- 1,25 litres of milk
- 250 ml of strong rooibos (made with four rooibos tea bags, left to brew in hot water)
- 2 tbs butter
- 4 tbs flour
- 2 tbs cornflour
- 125 ml sugar
- 6 free-range eggs
- 2 cinnamon sticks
- Ground cinnamon
- 1 pre-baked pastry case
In a saucepan, bring the milk, butter, rooibos and cinnamon sticks to the boil. Turn off the heat. In a mixing bowl, whisk together the eggs and sugar until pale and creamy, and then add the flour and cornflour. Strain the milk mixture, add to the egg mixture and pour into a saucepan. Cook over a low heat and keep stirring until it thickens (about 10 minutes). Pour the cooked mixture into a pastry case. Dust with ground cinnamon and refrigerate for two hours before serving with a drizzle of honey.
Pastry
To make the pastry for the rooibos milk tart, you could buy puff pastry (blind baked in the oven for 15 minutes) or make your own sweet pastry.
- 500 g flour
- 250 g butter (cut into blocks)
- pinch of salt
- 100 ml caster sugar
- 1 free-range egg
- 190 ml water
Mix the flour and salt and rub the butter into the flour. Combine the egg and water and mix with the flour and butter. Mix into pastry and leave it in the fridge for an hour. Roll out and blind bake (cover with baking paper and fill with dry beans or rice) in a tart dish at 145°C for half an hour.
