Monday, February 7, 2011
Here is the fabulous recipe for our Rooibos Melktert as on the dinner menu at RiverBend Lodge.
½ cup white sugar
40ml corn flour
15ml cake flour
2 Rooibos teabags
Heat 1 cup of milk on the stove with the teabags. When boiling, remove from the heat and let infuse for 10minutes. Remove the teabags and bring the milk back to the boil.
Mix the other cup of milk with the sugar, corn flour, cake flour and eggs.
When the Rooibos flavored milk is boiling, add the mixture whilst continuously whisking. Cook the mixture over medium heat for 3 minutes until thick.
Remove from the heat and stir in the butter.
Pour into your prepared pastry case and sprinkle with ground cinnamon.
Let set in the fridge for 2hours before serving.
1 roll ready made puff pastry
1 medium size round pastry dish
Prepare the tin by rubbing with butter
Take your defrosted puff pastry and roll it out on a floured surface. Cut a round piece of pastry big enough the fit in your pastry baking dish, ensuring you have abig enough piece to cover the sides too. Place your pastry dish in the freezer for 2hours before baking. Bake the pastry case at 180°C until golden brown. Remove from the oven and cool down. When cooled, start to prepare your Melktert filling.