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:
- Sift the flour, cream of tartar 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.
Method – milk tart filling:
- Preheat 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 supplied by Floris Smith.