Delicious Rooibos Milk Tart (Melktert) for National Rooibos Day

Floris Smith, owner of Floris Restaurant in Clanwilliam and former executive chef at Bushmans Kloof Wilderness Reserve and Wellness Retreat, adds a twist to the South African dessert with this traditional rooibos milk tart recipe (melktert). This recipe is perfect for celebrating National Rooibos Day or to serve to your guests on a special occasion.

Ingredients – pastry:

  •  500 g cake flour
  •  7.5 ml cream of tartar
  •  500 g butter
  •  200 ml ice water
  •  pinch of salt

Ingredients – milk tart filling:

  •  500 ml milk
  •  1 cinnamon finger, whole
  •  zest of 1 orange
  •  6 Rooibos tea bags
  •  60 ml sugar
  •  45 ml cake flour
  •  15 ml corn flour
  •  Pinch of salt
  •  30 ml butter
  •  3 eggs, separated
  •  Cinnamon sugar to serve

Method – pastry:

  1. Sift the flour, cream of tartar and salt into a food processor.
  2. Cube the butter and add to the flour mixture.
  3. Pulse the butter into the flour, slowly add the water until the pastry comes together.
  4. Wrap and put into the fridge to rest for at least 2 hours.

Method – milk tart filling:

  1. Preheat the oven to 200ºC.
  2. On a lightly floured surface, roll out the pastry quite thinly and line a 25cm tart tin.
  3. To make the filling, bring the milk, cinnamon, orange zest and Rooibos to the boil and put aside to cool down for 30 minutes.
  4. 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.
  5. Cook over a low heat until the mixture thickens.
  6. Take off the heat and stir in the butter.
  7. 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.
  8. Allow to cool slightly, dust with cinnamon sugar and serve.

Recipe supplied by Floris Smith.


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