Milk Tart with Rooibos Infusion

A delightful milk tart with a rooibos-infused custard filling, perfect for the Christmas table.

By @bonge.gumede

Original recipe source

Cook time: 30 minutes

Servings: 8

Ingredients

• 200 g Tennis biscuits
• 100 g butter, melted
• 1 litre full-cream milk
• 2 teabags rooibos teabags or loose rooibos leaves
• 1 cinnamon stick
• 385 g condensed milk
• 3 egg yolks
• 1 teaspoon vanilla essence
• 5 tablespoons cornflour (Maizena)
• 1 cup infused milk
• 0 remaining infused milk
• 2 tablespoons butter
• 1 teaspoon vanilla essence
• 0 salt
• 0 warm custard
• 0 ground cinnamon

Instructions

1. Crush your Tennis biscuits into fine crumbs. Mix with melted butter until evenly combined. Press firmly into your tart dish, including the sides. Refrigerate for 20–30 minutes.
2. Add your milk, rooibos and cinnamon stick to a saucepan. Warm gently for approximately 5 minutes to allow the rooibos to infuse. Strain out the leaves or tea bags and cinnamon stick.
3. In a separate bowl, whisk together the condensed milk, egg yolks, vanilla essence and cornflour until smooth.
4. Gradually add a cup of the warm infused milk while whisking.
5. Pour the mixture back into your saucepan with the remaining milk. Cook over medium-low heat, stirring continuously until the custard thickens into a smooth, pudding-like consistency.
6. Remove from the heat and stir in the butter, vanilla essence (a little extra never hurt anybody 😌😏) and pinch of salt.
7. Pour the warm custard into your chilled biscuit base. Smooth the surface and allow it to cool.
8. Dust generously with ground cinnamon.
9. Refrigerate for at least 6 hours, preferably overnight, until completely set.
10. And enjoyyyyyy!!