Rooibos MilkTart

RECIPE: Honey, Rooibos And Cardamom Milk Tart

 

Right now, everyone in the country is talking about the cabinet reshuffle that happened at 22:00 last night.   It will continue to be the trending topic throughout the week, but today we are celebrating our very own national milk tart day.  Here’s a suggestion; get your group of friends together, discuss the appointment or sacking of your favourite  ministers while enjoying a good slice of Milk Tart.

 

MOIR’S shared their Honey, Rooibos and Cardamom Milktart and this recipe had me at rooibos. Anything with rooibos is always a winner to me because it tastes great and has amazing health benefits.  Think youthful skin and all those antioxidants!

 

Honey, Rooibos & Cardamom Milktart

 

Ingredients

1 roll puff pastry, thawed

Filling:

4 rooibos tea bags

4 cardamom pods

120 ml honey

900 ml milk

25 ml butter

60 ml Sasko Cake Flour

120 ml Maizena

45 ml brown sugar

3 extra large eggs, separated

7.5 ml Moir’s Vanilla Essence

Cinnamon sugar for sprinkling

 

Method

Line a pie dish of ± 24 cm in diameter with the pastry.

Combine the tea, cardamom, honey, milk and butter in a saucepan.  Bring to the boil.

Switch off the heat and leave to stand for 15 minutes.

Remove the tea bags and cardamom pods.  Heat again.

Mix together the flour, Maizena and sugar.

Mix the egg yolks, 125 ml of the heated liquid and the vanilla essence together.

Add the Maizena mixture and mix until smooth.

Add a little of the warm liquid and mix until smooth.

Add this to the remainder of the warm liquid.

Stir over very low heat until thick.  Remove from the heat.

Beat the egg whites until soft peaks form.

Fold the egg whites into the milk mixture.

Pour into the prepared pastry shell.

Bake in a preheated oven at 220 °C for 10 minutes.

Lower the heat to 190 °C and then bake for a further 25 minutes.

Sprinkle cinnamon sugar on top.

 

Makes 1 tart

 

 

Author Info

Thuli

Thuli Gogela is a Food Technologist with 8 years of experience developing products in food manufacturing. She is dedicated to discovering wholesome traditional dishes and recipes with a distinctive taste from different parts of the African continent. Thuli is well known for her food blog, Mzansi Style Cuisine which was established in 2010. She saw a gap in the traditional food market that people were hungry for. From there, it didn’t take long to build her brand. In 2013, she started writing a recipe column for the Cape Times for and has collaborated with some of the biggest brands in South Africa namely, Knorr, Nedeburg Wines, First Choice and Spekko rice. Not only does Thuli feature traditional African dishes, she’s also open to developing recipes, food consultations and brand collaborations.

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