Rooibos creme brulee tart

Preheat the oven  to 160 °C. Grease  a 30 x 18 cm tart tin with nonstick spray.

1. Pastry Put all the  ingredients except the water in the bowl of a food processor and pulse until the mixture resembles breadcrumbs.  Add the water and process on high until the dough comes  together.

2. Turn out the dough and press together lightly. Cover with clingfilm and rest for at least 15 minutes.

Egg custard 

3. Mix the castor sugar, flour, egg yolks and whole eggs. Heat the milk, cream and rooibos teabags in a saucepan until just below boiling point. Remove from the heat and gradually stir into the egg and flour mixture.

4. Return the custard mixture to the saucepan and reheat over low heat. Stir continuously for about  10 minutes or until  the mixture starts to thicken (the custard shouldn’t boil). Remove the teabags, decant the custard from the saucepan and allow to cool completely. 

5. Roll out the pastry on a floured surface and use it to line the prepared tin. Prick the base and cover with a sheet of baking paper. Fill with dried beans or rice and blind bake for 15 minutes. Remove the beans or rice and  baking paper.

6. Pour the cooled custard into the crust. Bake for  another 30 minutes or until the custard  is firm. Remove from the oven and allow to cool completely.

To finish

7. Sprinkle the castor sugar over the tart and use a blowtorch to caramelise it. Set aside until the castor sugar has set then serve.