When you think of classic South African desserts, you would, of course, imagine Milk Tart being one of them! Delicate pastry, creamy custard and a dusting of cinnamon sugar, its adored by many. Traditional milk tarts are great, but sometimes a little twist can really level up your dessert! Rooibos Rocks brings you a delicious Rooibos Milk Tart recipe, infused with the feel good flavor of rooibos tea.

INGREDIENTS

Pastry:

• 500g cake flour
• 7.5ml cream of tartar
• 500g butter
• 200ml ice water
• Pinch of salt

Milk Tart Filling:

• 500ml milk
• 1 cinnamon finger, whole
• zest of 1 orange
• 6 Natural Rooibos tea bags
• 60ml sugar
• 45ml cake flour
• 15ml cornflour
• Pinch of salt
• 30ml butter
• 3 eggs, separated
• Cinnamon sugar to serve

METHOD

Pastry:

1. Sift the flour, cream of tartar and salt into a food processor.
2. Cube the butter and add to the flour mixture.
3. Pulse the butter into the flour, slowly add the water until the pastry comes together.
4. Wrap and put into the fridge to rest for at least 2 hours

Milk Tart Filling:

1. Preheat the oven to 200ºC.
2. On a lightly floured surface, roll out the pastry quite thinly and line a 25cm tart tin.
3. To make the filling, bring the milk, cinnamon, orange zest, and Rooibos to the boil and put aside to cool down for 30 minutes.
4. Mix the sugar, flour, cornflour, egg yolks, and salt together in a mixing bowl.
5. Slowly strain the milk into the mixture and mix well.
6. Cook over low heat until the mixture thickens.
7. Take off the heat and stir in the butter.
8. Whip the egg white to soft peak stage and fold into cooked mixture. Spoon mixture into a tart case and bake for approximately 15 minutes. Turn the oven down to 180ºC for another 10 minutes.
9. Allow to cool slightly, dust with cinnamon sugar and serve.

Recipe adapted from BUSHMANS KLOOF