Mini milk tarts with rooibos-soaked fruit

Spread melted butter on a sheet of phyllo pastry. Cover with another sheet of pastry.
Cut pastry into 9 cm squares. Repeat with other two sheets of pastry.
Line greased muffin tins with half the squares. Brush with butter and cover with remaining squares, placing them at an angle to make a star shape.
Beat the eggs and sugar. Mix 30 ml milk with the custard powder and cake flour.
Heat remaining milk in a saucepan with the cinnamon stick and cardamom pods. Bring almost to the boil, and then remove from the heat.
Stir a little hot milk into the custard mixture, then stir into remaining hot milk.
Return to the heat and stir for a few minutes until slightly thickened.
Remove from the heat and remove the spices.
Stir in the egg mixture and pour custard into the lined tins.
Bake in preheated 160 °C oven for about 30 minutes, until browned and set.
Meanwhile, prepare the fruit.
Pour 250 ml boiling water over the rooibos tea bags and infuse for five minutes.
Remove the bags and pour the infusion into a saucepan. Add sugar and bring to the boil and then simmer until reduced by half.
Add the fruit and simmer for two minutes until fruit is tender. Remove from the heat and cool.
Just before serving, place the milk tarts on a serving platter or serving plates.
Spoon fruit onto each tart and sprinkle with cinnamon sugar. Drizzle with remaining rooibos syrup and serve tarts on their own or with vanilla ice cream.