Rooibos Milktart

Here is the fabulous recipe for our Rooibos Melktert as on the dinner menu at RiverBend Lodge.

Rooibos Melktert

2cups milk

½ cup white sugar

40ml corn flour

15ml cake flour

2 eggs

45ml butter

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.

Pastry case:

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.

Enjoy!