Roobois Tea Milk Tart at Bushmans Kloof’s, South Africa

Rooibos milk tart.

Roobois Tea Milk Tart

Ingredients Instructions
  • For the pastry:
  • Cake flour: 500g
  • Cream of tartare: 7.5ml
  • Butter: 500g
  • Ice water: 200ml
  • Pinch of salt
  • For the milk tart filling:
  • Milk: 500ml
  • Cinnamon finger: 1
  • Whole zest of one orange
  • Rooibos tea bags: 6
  • Sugar: 60ml
  • Cake flour: 45ml
  • Corn flour: 15ml
  • Pinch of salt
  • Butter: 30ml
  • Eggs, separated: 3
  • Cinnamon sugar to serve
  • For the pastry: Sift the flour, cream of tartare and salt into a food processor.
  • Cube the butter and add to the flour mixture.
  • Pulse the butter into the flour, slowly add the water until the pastry comes together.
  • Wrap and put into the fridge to rest for at least 2 hours.
  • For the milk tart filling: Pre-heat the oven to 200ºC.
  • On a lightly floured surface, roll out the pastry quite thinly and line a 25cm tart tin.
  • To make the filling, bring the milk, cinnamon, orange zest and Rooibos to the boil and put aside to cool down for 30 minutes.
  • Mix the sugar, flour, corn flour, egg yolks and salt together in a mixing bowl. Slowly strain the milk into the mixture and mix well.
  • Cook over a low heat until the mixture thickens.
  • Take off the heat and stir in the butter.
  • Whip 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.
  • Allow to cool slightly, dust with cinnamon sugar and serve.

Recipe © Bushmans Kloof, South Africa |