|250 ml||cake flour|
|125 ml||icing sugar|
|125 g||butter — cold, cubed|
|90 ml||castor sugar|
|4||eggs — just the yolks|
|2||eggs — whole|
|80 ml||castor sugar|
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.
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.
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.