Preheat oven to 180ºC.
In a saucepan, bring milk to the boil, remove from heat, and add rooibos teabags to the hot milk to infuse for 2 minutes. Remove tea bags.
In a bowl, beat the sugar and egg yolks till white and fluffy. Slowly pour the hot milk into the bowl of egg yolk mixture. Strain the mixture through a fine sieve and set aside.
Roll out the puff pastry and line a 12-cup medium-sized muffin pan with the pastry.
Now blind bake the dough to ‘seal’ the dough and prevent the filling making it soggy: top each pastry cup with baking paper cut to size; then fill to the brim with rice or dried beans.
Bake for about 10 minutes till cooked (the dough should be lightly browned and dry).
Turn the oven down to 120ºC. Pour the rooibos custard mixture into the pastry cups and bake at for 30 minutes until set. Remove and allow to cool.
Serve with green figs, fynbos honey and grated fudge.Recipe by Nic van Wyk in collaboration with Allesverloren Wines for Portugal Day.