Ingredients

Method

• 1 x 500 g box Woolworths all-butter puff pastry
For the filling:
• 3 cups full-cream milk 
• 3 rooibos tea bags 
• 1 cinnamon stick 
• 70 g sugar
• 3 free-range eggs, separated 
• 2½ T flour
• 2½ T cornflour 
• a pinch of sea salt 
• 1 ClemenGold, zested 
• ground cinnamon, for sprinkling 

Method

Ingredients

1. Preheat the oven to 200°C. Line an 21 cm tart case with the puff pastry, prick the base with a fork, then bake blind for 15 minutes until golden. Set aside.
2. To make the filling, place the milk, rooibos tea bags, cinnamon stick and half the sugar in a saucepan. Heat gently until just below boiling, then remove from the heat and set aside to infuse for 10 minutes. Strain and discard the tea bags and cinnamon stick.
3. In a bowl, whisk together the egg yolks, flour, cornflour, salt and remaining sugar until smooth.
4. Gradually pour the warm, infused milk into the egg yolk mixture, whisking continuously. Return to the saucepan and cook over a medium heat, stirring continuously, until the mixture thickens to a custard. Remove from the heat.
5. Whisk the egg whites to soft peaks. Gently fold the egg whites and ClemenGold zest into the custard until just combined.
6. Pour the filling into the blind-baked pastry case. Bake for 30 minutes, or until just set and golden on top.
7. Dust with cinnamon and serve warm or at room temperature.

Find more South African recipes here

Producer: Bashiera Parker

Recipe and production: Bianca Jones

Videography: Kaylene Sauls

Photography: Sadiqah Assur-Ismail

WBeauty, Lelive, Skoon and Charlotte Rhys are proudly South African beauty brands that incorporate proudly South African ingredients, such as rooibos. Support local and find them at Woolworths.

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